Grilled Chicken Caribbean Salad

4 boned, skinned chicken breast halves
1 cup teriyaki sauce
2 cups fresh pico de gallo
¼ cup Dijon mustard
¼ cup honey
1 tablespoons olive oil
1 ½ tablespoons apple cider vinegar
1 ½ teaspoons lime juice
8 slices fresh pineapple
1 cup chopped red cabbage
4 cups fresh spinach
4 cups torn romaine lettuce
1 green pepper, thinly sliced
1 cup carrot slices
2 cups brown rice, cooked

Marinate chicken with teriyaki for at least two hours in refrigerator. Blend mustard, honey, oil, vinegar, and lime juice in a small bowl; cover and chill.?Grill marinated chicken for 4-5 minutes per side, or until done and no longer pink. Also grill pineapple 2-3 minutes on each side, or until grill marks appear.

Toss the lettuces and cabbage together with green pepper and carrot; divide into 4 serving size salad bowls. Divide the pico de gallo and pour in equal portions over the bowls of greens. Top each salad with ½ cup brown rice and 2 slices of grilled pineapple. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.