Place chicken breasts in a gallon sized zip top bag and pour the Kikkoman teriyaki sauce over the chicken. Remove as much air as possible and close the bag. Refrigerate for at least 20 minutes and up to 24 hours.

Once your chicken is done marinating, preheat your oven to 400 degrees.

Line a cookie sheet with parchment paper and set aside.

Slice the bell peppers and sweet onion.

Arrange the bell peppers on the parchment lined baking sheet and brush with olive oil.

Top the bell peppers with the sliced sweet onions, followed by the Dole pineapple slices in 100% pineapple juice.

Drain the chicken and place the chicken in a single layer on top of the fruit and vegetables.

Bake in the preheated oven for 25 minutes.

Meanwhile, bring 1 3/4 cups water to a boil in a medium sauce pan.

Stir in the 2 cups Minute brown rice and return to a boil.

Cover, reduce heat, and let simmer 5 minutes.

Remove from heat and let sit another 5 minutes. Fluff with a fork and serve with the teriyaki chicken.