1.Preheat oven to 350˚F. Arrange chicken pieces in a single layer on an ungreased baking pan. Bake for 10-12 minutes in a conventional oven or 6-8 minutes in a convection oven or until product reaches 165˚ F.

2.Meanwhile, prep vegetables as needed. Lightly coat vegetables with vegetable oil and sprinkle with black pepper. Spread in a single layer on greased baking pans. Preheat oven to 400˚ F. Roast pepper and onion for about 25 minutes until softened and lightly browned.

3.While vegetables and chicken are cooking, prepare rice as directed, warm Teriyaki sauce, and drain pineapple.

4.To prepare bowls, layer 1/2 cup cooked rice, 1/2 cup roasted vegetables, 1/4 cup pineapple and 10 Smackers. Drizzle each serving with 1 oz Teriyaki sauce. Serve hot.