Classic chimichurri gets a Hawaiian twist thanks to pineapple and macadamia nuts. For a spicier version, substitute red serrano pepper for the bell pepper. —Naylet LaRochelle, Miami, Florida

Ingredients

• 1/2 small sweet red pepper, stemmed and seeded
• 2 slices fresh pineapple (1/2 inch)
• 2/3 cup fresh cilantro leaves
• 2/3 cup parsley sprigs (stems removed)
• 4 teaspoons lime juice
• 1/4 cup canola oil
• 1/4 cup island teriyaki sauce
• 1 tablespoon minced fresh gingerroot
• 4 boneless skinless chicken breast halves (6 ounces each)
• hot cooked couscous, optional
• 2 green onions, sliced
• 1/4 cup chopped macadamia nuts, toasted

Directions

1. Place pepper and pineapple on an oiled grill rack over medium heat; grill, covered, until lightly browned, 3-4 minutes per side.
2. For chimichurri, place cilantro, parsley and lime juice in a food processor; pulse until herbs are finely chopped. Continue processing while slowly adding oil. Chop grilled pepper and pineapple; stir into herb mixture.
3. Mix teriyaki sauce and ginger. Place chicken on an oiled grill rack over medium heat; grill, covered, until a thermometer reads 165°, 5-7 minutes per side. Brush with some teriyaki mixture during the last 4 minutes.
4. Brush chicken with remaining teriyaki mixture before serving. If desired, serve with couscous. Top with chimichurri, green onions and macadamia nuts.