Cook rice according to package directions.
Cut chicken into cubes and add to a freezer bag.
Reserve 1/4 cup marinade and add remaining teriyaki marinade, Toos to evenly coast the chicken.
Marinate for 30 minutes at room temperature or overnight in the refrigerator.
Heat large nonstick skillet on medium heat.
Drizzle with olive oil.
Add the onions, pineapple, pear, bell pepper, and jalapeno, and cook stirring occasionally for about 10 minutes.
Add all the caramelized veggies to a bowl.
Add the cilantro, lime juice, ginger, cumin, and salt and pepper.
Let chill in the refrigerator.
Whist all of the pineapple lime cream ingredients together in a small bowl.
Store in the refrigerator until ready to use.
Heat a large non-stick skillet over medium-high heat.
Once very hot, add the chicken and marinade.
Cook, undisturbed for 5 minutes, stir chicken and cook for approximately 7 more minutes.
Toss chicken in reserved teriyaki sauce until evenly coated.
assemble by adding rice, cheese, teriyaki chicken followed by the salsa and drizzle with the lime cream.
Serve and enjoy.
