Teriyaki Chickpeas with Pineapple Salsa

2 15oz. cans chickpeas, drained & rinsed

1/2 c. teriyaki sauce

2 T. szechuan sauce

2 T. honey

4 cups cooked brown rice

1 cup pineapple salsa (or fresh pineapple chunks)

Combine chickpeas, teriyaki, szechuan, and honey in a large saucepan.  Allow everything to marinade for at least 5-10 minutes before turning the stove on.  Turn heat to medium and cook, stirring occasionally for 10 minutes, or until most of the liquid has been absorbed.  Serve over brown rice, topped with pineapple salsa, or just fresh pineapple chunks.  Splash with low-sodium tamari as needed.  This is seriously am awesome, easy teriyaki chicken replica!

Pineapple Salsa

Whole Foods typically has a fresh pineapple salsa in the cold produce section with the convenience fruits, however it is spicy and likely won't go over well with the little ones.  To make your own pineapple salsa at home, combine equal parts of pineapple and mango (or just pineapple), with minced red onion, chopped fresh cilantro, and lime juice to taste. 

(adapted from a Happy Herbivore recipe)