Sweet and Sour Chicken
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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
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)
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