10 oz. package Campbell's Teriyaki Chicken Grill Sauce

1 1/2 pounds boneless skinless chicken breasts

1 ripe pineapple, trimmed and sliced

2 large zucchini, sliced

2 large red bell peppers (quartered)

1 tablespoon olive oil, plus more to brush grill

salt and pepper

1 Recipe Coconut Ginger Rice and Beans

3/4 cup sour cream, divided

1/4 cup mayonnaise, divided

3 tablespoons pineapple marmalade

2-4 teaspoons sriracha, more or less to taste

1 tablespoon lime juice

1/4 cup loosely packed cilantro, chopped

Teriyaki Chicken: Brush grill where you will be cooking chicken and pineapple with some olive oil. Preheat grill to medium heat. Season chicken with salt and pepper and grill for 5-7 minutes per side, or until completely cooked through.
Remove chicken from the grill and let rest 5 minutes before slicing. Add to a large bowl and toss with warmed teriyaki sauce.
Vegetables and Pineapple: Add 1 tablespoon olive oil and some freshly cracked salt and pepper to a large freezer bag with the bell peppers and zucchini. Toss to coat.
Working in batches, grill vegetables and pineapple at medium high heat until tender and lightly charred all over, about 6-8 minutes for the pineapple, or until caramelized, 8 minutes for the zucchini and 6 minutes for the red bell peppers, flipping everything once during cooking. Once cool enough to handle, slice red bell peppers into strips.
Sriracha Pineapple Crema: Add 1/2 cup sour cream, 2 tablespoon mayonnaise, the pineapple marmalade, Sriracha, lime juice and cilantro to your blender and chop then puree until smooth, scraping sides down as needed. Transfer to a bowl and stir in 1/4 cup sour cream and 2 tablespoons mayonnaise.* Taste and stir in more Sriracha and lime juice to taste if desired.
Assemble: Divide rice between bowls and top with chicken, red bell peppers, zucchini and pineapple. Drizzle with Sriracha Pineapple Crema.