Marinate the chicken breasts with the Kikkoman® Teriyaki Marinade & Sauce while you prep the pineapple.
Cut pineapple in half lengthwise, then brush with a little vegetable oil and sprinkle with chili powder.
Grill the pineapple halves on a preheated grill set to medium heat for about 12-14 minutes undisturbed to get nice grill marks.
Grill the chicken until it is fully cooked, about 12 minutes. Remove from grill and allow to rest for about 6 minutes, then dice into 1” pieces.
Score the grilled pineapple into 1” pieces and scoop out the flesh, toss with diced teriyaki chicken. Build the bowl in the hollowed-out pineapple with a layer of jasmine rice and top with chicken mixture. Garnish with scallions and lime wedge