In a small mixing bowl combine all of the sauce ingredients and whisk until combined.
Place chicken breast in a Ziploc bag and pour 3/4 cup of the sauce & 1/4 cup olive oil into the bag. Seal the bag and mix the sauce and chicken together.
Slice pineapple into 1-inch slices. Place in a Ziploc bag and pour 1/4 of a cup of the sauce into the bag. Seal the bag and mix the sauce and pineapple together.
Grease and preheat grill to medium heat, 375 to 425°F.
While grilling is heating up use the remaining 1 cup of sauce and place in a small or medium cooking pot, add 1 tablespoon corn starch and whisk together. Cook over medium-high heat until it comes to a rolling boil, be sure to stir constantly so that it doesn't burn to the bottom. Once it has come to a boil, stir in 1 tablespoon of honey and remove from heat.
Saute additional cup of stir -fry veggies, if desired.
Heat 1 tablespoon of garlic or olive oil in a medium saute pan over medium-high heat. Add vegetables and saute 4-5 minutes. Remove from heat and set aside until ready to serve.
Remove chicken from the marinade. Grill the chicken on one side undisturbed for 3 to 4 minutes, turn chicken and repeat until chicken is cooked all the way through. An inserted thermometer should read 165 degrees F when chicken is done.
While chicken is grilling prepare Green Giant® Riced Cauliflower or Green Giant® Riced Cauliflower Medley according to package directions. This takes about 5-6 minutes to heat.
Once chicken is done drizzle with extra sauce or dunk the chicken in the sauce (my preference). Slice or cube chicken and serve with veggies and Green Giant® Riced Cauliflower.