This recipe is elegant enough for special occasions yet easy enough for everyday. A perfect combination!
You will need:

1/2 cup yellow mustard
1/2 cup dark brown sugar
1/4 cup Teriyaki sauce

4 boneless, skinless chicken breasts

1 1/2 cups cooked white rice
1/2 cup crushed pineapple
1/4 cup slivered Macadamia nuts
1/4 cup diced red bell peppers
1/4 cup minced red onions
1 teaspoon soy sauce
1/4 teaspoon ground ginger
salt and pepper to taste

Preheat oven to 350 degrees.
Make glaze by combining mustard, brown sugar, and teriyaki. Stir well and set aside.
Cut chicken horizontally to form a deep pocket. Set aside.
Prepare filling by combining remaining ingredients. Stir well, and fill chicken pockets with equal amounts of filling.
Place filled chicken breasts in a well-greased 9x13 baking pan.
Brush chicken with glaze. Bake until chicken is done, about thirty minutes. Baste with glaze two or three times during baking process.
Pass remaining glaze at the table .

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