Grilled Pineapple Parsley Chicken with Basmati Rice Baby Arugula

Ingredients

• 2 cups cooked Basmati rice, white or brown
• 3 boneless, skinless chicken breasts, each cut in half (about 8 ounces each)
• 2 cups canned crushed pineapple with juice drained and separated, divided
• 1 large lemon, zest and juice, divided
• 2 tablespoons fresh finely minced garlic
• 3 tablespoons soy sauce
• 1/4 cup fresh finely minced Italian parsley
• 2 tablespoons honey mustard
• 1/2 cup light olive oil
• 1/4 cup fresh finely minced onion chives, plus whole stalks with flowers for garnish
• 3 teaspoons fine sea salt
• 2 teaspoons freshly ground black pepper, plus more to serve
• 3 cups fresh baby arugula

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