To make the glaze, combine pineapple juice, vinegar, brown sugar, soy sauce, ginger and mustard in a medium saucepan set over medium-high heat.

Bring to a boil; boil for about 15 minutes.

Preheat grill to medium heat. Cook couscous according to package directions.

While couscous is cooking, toss chicken breast with oil, salt and pepper.

Grill chicken, for 2 minutes per side or until grill-marked. Continue to grill, basting and turning with Pineapple Ginger Glaze, for 5 to 6 minutes or until cooked.

Grill onion, zucchini, red pepper, orange pepper and pineapple spears, basting with Pineapple Ginger Glaze, for 3 to 5 minutes or until grill-marked and tender.

Serve chicken with vegetables and pineapple over couscous.