1. Heat the grill to high.
2. Place the vinegars, soy sauce, pineapple juice, sugar, jalapeño and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally.
3. If the sauce becomes too thick, thin with a little bit of water.
4. Strain the sauce through a strainer into a bowl.
5. Briefly sauté the red and yellow peppers in canola oil and then stir in the sauce along with the snow peas, mint and cilantro and season with salt & pepper.
6. Brush the chicken on both sides with the oil and season with salt & pepper.
7. Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with remaining glaze.
8. Remove the chicken from the grill/and immediately drizzle with the sauce, serve with steamed brown rice sprinkled with toasted almond slices, a salad of baby greens and a good bottle of wine.
9. Enjoy!