Whisk the marinade ingredients together. Reserve 1 C of the Marinade to baste the chicken with
Trim and pound the Chicken flat. Place the Chicken and the Marinade in a Ziploc bag and allow to marinate in the fridge for at least 3 hours or overnight
Remove the Chicken from the Marinade, reserving the liquid
Set your grill to 350 and cook the chicken for about 10 minutes per side. Baste with the reserved Marinade when you turn the Chicken.
Place the Rice, Chicken Stock and Vinegar in a Sauce Pan and heat to bring it to a boil. While waiting for it to reach a boil put the Chicken on the Grill.
When the Stock begins to boil cover and lower the temp to medium low. Allow to cook for 18 minutes. Then stir well and allow to continue cooking for 3 more minutes uncovered
Veggies and Fruit
When you start the Chicken cooking heat a skillet on high. Add the Onion, Bell Pepper, Pineapple, liquid reserved from the marinating Chicken and the Vinegar to the skillet. Cook until the Onions are soft
The Chicken, Rice and Veggies should all finish at the same time. Serve garnished with some chopped Cilantro, Diced Gren Onions and sprinkled with Pomegranate Seeds
Instead of Chicken you could use Pork or even a Swordfish steak