Pineapple Teriyaki Chicken
by Nirmala[ Edit ] 2010-05-04 12:27:47
Pineapple Teriyaki Chicken
Ingredients:
* 6 boneless, skinless chicken breasts (about 1 1/2 pounds)
* 1 12-ounce bottle Lawry's Teriyaki Marinade with Pineapple Juice, divided
* 1/2 small red onion, sliced into thin half rings
* 1 medium green bell pepper, cored, seeded and cut into 1-inch pieces
* 1 20-ounce can pineapple rings, drained
Making Pineapple Teriyaki Chicken:
1. Deeply pierce chicken in several places with fork. In large resealable plastic bag, combine chicken and 2/3 cup Teriyaki Marinade; seal and marinate in refrigerator 30 minutes, turning occasionally.
2. Spray 13 × 9 × 2-inch baking dish with nonstick vegetable spray; add onion and green pepper. Remove chicken bag, discarding used marinade.
3. Place chicken over vegetables and top with pineapple slices. Drizzle extra Marinade over top. Bake in preheated 375ºF oven until chicken is no longer pink and juices run clear (175º to 185ºF), about 40 to 45 minutes.
