4 (6-ounce) skinless, boneless chicken breast halves2 cups teriyaki marinade, divided2 cups (1-inch) cubed fresh pineapple1 1/2 cups yellow or orange bell pepper strips1 1/2 cups red bell pepper strips2 cups vertically sliced Vidalia or other sweet onion2 cups cherry tomatoes1/4 cup chopped fresh cilantro

Place chicken in a large zip-top plastic bag; add 1 cup marinade. Seal bag; toss gently to coat. Place pineapple, bell peppers, and onion in another large zip-top plastic bag; add 1 cup marinade. Seal bag; toss gently to coat. Refrigerate bags 2 hours, turning occasionally.

Prepare grill.

Drain pineapple mixture, discarding marinade. Place pineapple mixture and tomatoes in a large foil cooking bag. Drain chicken, discarding marinade. Place chicken on top of pineapple mixture. Seal and cut 6 (1/2-inch) slits in top of cooking bag. Place bag on grill. Grill 25 minutes or until chicken is done. Cut bag open with a sharp knife or cooking shears. Carefully peel back foil. Sprinkle with cilantro.

Yield: 4 servings (serving size: 1 chicken breast half and 1 cup pineapple mixture)

Find inventive new recipes to prepare the ultimate suppertime standbys—chicken breasts and thighs— at Cooking Light.

Recipe Copyright © Cooking Light Magazine

 

• FLUFFYDADDY67
  
  
  Very Good
  

  report inappropriate post
  teriyaki sauce a little overwhelming, cut down to 1 1/2 cups total - 11/25/07
  
  

  Was this review helpful?     

More Recipes Like This

• Caribbean Chicken
• Slow Cooker Provencal Chicken and Beans
• Honey Mustard Roasted Chicken
• Chicken and Creamy Curry Wrap
• Shelley's Sour Cream Chicken Enchiladas
• Chicken & Asparagus Pasta
• Healthy Moussaka
• Chicken Escondido
• 20 Minute Chicken Creole
• Turkey Chili with Corn and Black Beans