1. Combine nectar, preserves, soy sauce, garlic, mustard and chili-garlic sauce in a saucepan and bring to a boil. Reduce heat and simmer liquid until reduced by half, about 20 minutes. 2 minutes before the end of the cooking time, add the cornstarch mixture, whisk and return to a boil.

2. Heat a grill pan over high heat. Coat chicken breasts with olive oil and season with salt and pepper. Add to grill pan and cook each side about 8 minutes until cooked through. Place chicken on plate and cover with foil. Let rest.

3. Meanwhile, in a bowl combine pineapple and red pepper. Coat with sesame oil and season with salt and pepper. Add to hot grill pan as chicken comes out. (Do not stir around too much - let those grill marks form.) Cook until peppers have softened somewhat about 6 minutes.

4. Slice chicken into chunks and toss with peppers and pineapple. Serve over prepared brown rice in individual bowls, pouring sauce on top.

Note: I often serve these to a crowd as skewers during a backyard BBQ, but it’s very important not to let uncooked chicken sit with the fresh pineapple for very long. So assemble and cook immediately.