Pat pineapple rings dry and halve.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pineapple to hot pan and cook undisturbed until charred, 2-4 minutes per side.

Remove pineapple to a plate. Keep pan over burner and reduce heat to medium.

Pat diced chicken dry, and season with a pinch of salt and pepper.

If using chicken breasts pat dry and, on a separate cutting board, cut into a 1" dice.

Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

If using chicken breasts, follow same instructions.

Remove from burner and stir in teriyaki glaze.

While chicken cooks, make slaw.

Halve lime lengthwise. Cut one half into wedges and juice the other half.

In a mixing bowl, combine slaw mix, mayonnaise, 1 tsp. olive oil, 1 tsp. lime juice, and a pinch of salt and pepper.

For best results, pierce jasmine rice bag a few times with a knife, then break up rice inside the bag. Mix jasmine rice with 1 Tbsp. water in a microwave safe bowl. Cover with a damp paper towel. Microwave until warm, 2 minutes, stirring once halfway through.

Plate dish as pictured on front of card, topping rice with chicken, pineapple, and slaw. Garnish with red pepper flakes (to taste) and squeeze lime wedges over to taste. Bon appétit!