Trim fat from chicken and place in a container for marinating.
In a small bowl, mix together teriyaki sauce, pineapple juice, ground ginger and pepper.
Mix well and pour over chicken. Cover and place in refrigerator.
Chop vegetables and place in a container along with pineapple rings for marinating.
Mix together teriyaki sauce, vinegar and sugar. Pour over salad. Cover and place in refrigerator.
In one hour or longer, start grill.
Pour salad into grill saut pan and place on grill.
Put chicken on grill and brush generously with extra marinade.
In five minutes, stir vegetables well. Flip chicken and brush again with marinade.
Continue stirring and flipping every five minutes until salad is warm and gently grilled
and chicken is brown on the outside and no longer pink on the inside.
Brush chicken with marinade each time you flip except for the last time.