Terriyaki Chicken & Rice Bowl

As I was typing the title I realized that I called this Terriyaki Chicken and Rice Bowl, but it's on a plate. Not a bowl. But, Terriyaki Chicken & Rice Plate doesn't sound as good. To make everything in the world right again, PLEASE, serve this in a bowl!

4 cups whole grain brown rice
4 chicken breasts
1 bunch asparagus quarted
1 large red pepper chopped
1/2 medium onion chopped
1 can chunked pineapple
1Tbsp olive oil
1 Tbsp Liquid Smoke
2 Tbsp Soy Sauce
1 tsp sesame oil
1/4 tsp sugar
Salt and Pepper to taste

• Cook rice according to package directions
• Sprinkle chicken with salt and pepper to taste, and Liquid Smoke (found on the same aisle as Worcestershire Sauce). Cook both sides in olive oil until both sides are golden brown and juices run clear. Remove from skillet, and set aside.
• In the same skillet, add sesame oil, soy sauce, and sugar. Toss in asparagus, red pepper, and onion. Cook until tender.
• While veggies are becoming tender, dice up chicken into 1 inch chunks.
• Add chicken and pineapples to veggie mix. Cook for an additional 5 minutes. Stirring occasionally.
• Serve over brown rice.

Happy Cooking!