Pineapple Teriyaki Chicken
A quick and easy chicken dish with Lawry's marinade!
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Ingredients
  1. 6 EA BONELESS SKINLESS CHICKEN BREASTS (ABOUT 1 1/2 LBS)
  2. 1 12 OZ BOTTLE LAWRY'S TERIYAKI MARINADE WITH PINEAPPLE JUICE DIVIDED
  3. 1/2 SMALL RED ONION SLICED INTO THIN HALF RINGS
  4. 1 MED GREEN BELL PEPPER CORED, SEEDED AND CUT INTO 1-INCH PIECES
  5. 1 20 OZ CAN PINEAPPLE RINGS DRAINED
Instructions
  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. PLACE CHICKEN OVER VEGETABLES AND TOP WITH PINEAPPLE SLICES.
  3. 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.
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