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Tropical Chicken
1/2 small onion, thinly sliced and separated into rings
2 boneless, skinless chicken breasts
1 8-ounce can pineapple chunks, drained
1/2 medium red bell pepper, cut into strips
3 tablespoons teriyaki sauce
2 tablespoons packed brown sugar
1/2 teaspoon grated fresh ginger
2 cups hot cooked rice
Preheat oven to 450 degrees or grill to medium-high. Divide onion and center on
two 12- by 18-inch sheets of heavy-duty aluminum foil. Top with chicken,
pineapple and red pepper. Combine teriyaki sauce, brown sugar and ginger; spoon
over chicken and vegetables.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for
heat circulation inside. Repeat to make another packet.
Bake 16-18 minutes on a cookie sheet in oven or grill 13-15 minutes in covered
grill. Serve over rice with additional teriyaki sauce, if desired.
Serves 2. |