To make chicken: In bowl, combine teriyaki sauce, lemon juice, lime juice, honey, molasses, green onions, jerk seasoning, lemon zest, lime zest, pepper, garlic and jalapeño; mix well. Remove 1/3 cup teriyaki mixture for dressing; cover and set aside. Place chicken in non-reactive container and add remaining teriyaki mixture; turn chicken to coat. Refrigerate, covered, for 4 hours. Remove chicken from marinade; slice on bias about 1/2 inch thick. Thread 3 ounces (2 to 3 slices) chicken on each of 48 bamboo skewers. Refrigerate, covered.
To make dressing: In bowl, whisk together vegetable oil and reserved teriyaki mixture.
For each serving, to order: Season 2 chicken skewers with salt and pepper. On gas or charcoal grill, grill 6 to 8 minutes or until chicken is no longer pink in center, turning once. Toss 1 1/2 cups salad greens with 2 teaspoons dressing to coat; mound on serving plate. Arrange chicken breast skewers over salad greens. Garnish with tropical fruit.
Recipe created by Larry Hodson, Beach City Grill, San Pedro, CA.