Tropical Chicken Packets
Natalie Ellis
ingredients
- 4 sheets (12x18-inches each) Non-Stick Foil
- 1 can (20 oz.)Pineapple Chunks, drained
- 1 small onion, thinly sliced and separated into rings OR 4 green onions, cut into 1–inch pieces
- 4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
- 1 medium red bell pepper, cut in strips
- 1/2 cup teriyaki sauce
- 2 Tbsp packed brown sugar
- 1 tsp grated fresh ginger
- Hot cooked rice
directions
- 1
Preheat grill to medium-high.
- 2
Center onion slices on each sheet of foil with non-stick dull) side facing up. Top with chicken, pineapple chunks and red pepper. Combine teriyaki sauce, brown sugar and ginger; spoon over top.
- 3
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- 4
Grill 14 to 16 minutes. Open foil packet carefully to allow steam to escape.
notes
This can be made in the oven too.
Source: Alcoa
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