Oh Snap Macros

0 Butterfly the chicken breast by cutting horizontally from one side of the chicken almost to the other side while leaving it connected at the edge, like a book.
1 Add the coconut aminos, sesame oil, honey, garlic powder and ginger to a ziplock or sealable bag. Place the chicken in and remove any air in the bag. Place in the fridge laying down so that the chicken lays in the marinade and marinate for 2 hours, overnight is best though and preferred.
2 Remove the chicken from the marinade and heat the barbeque to high heat. Scrape off any excess char on the barbeque and lower the heat to medium high.
3 While the grill heats, slice the bok choy horizontally into two halves, spay with cooking spray and season with salt.
4 Place the chicken, bok choy and pineapples on the grill. Grill the bok choy and pineapples for 3 minutes, flip and grill for another 2-3 minutes until charred but not burned. 
5 Cook the chicken for 4 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit with a meat thermometer. The time will vary depending on the thickness of your chicken.
6 Remove from the grill, sprinkle the chicken with toasted sesame seeds and serve with the grilled bok choy, pineapple and rice if desired.