Teriyaki Pineapple Chicken
This is a delicious low fat way to cook chicken with no kitchen clean up.

Servings: 2 large servings

• 2 sheets (12x18-inches each) Heavy Duty Aluminum Foil
• 2 boneless, skinless chicken breast halves (1/2 to 3/4 lb.)
• 1 cup instant rice
• 1 medium red bell pepper, cubed
• 1 can (15 1/4 oz.) pineapple chunks, undrained
• 1/3 cup teriyaki sauce

Preheat oven to 450°F or grill to medium-high.

Center one chicken breast half on each sheet of Aluminum Foil. Arrange rice around chicken. Top with red pepper. Using a slotted spoon, add pineapple; reserve juice.

Bring up foil sides. Double fold top and one end. Through open end, add teriyaki sauce and reserved pineapple juice. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

Bake 18 to 22 minutes on a cookie sheet in oven OR grill 12 to 14 minutes in covered grill. Serve with additional teriyaki sauce, if desired.

Per Serving: 496 Calories; 2g Fat (3.4% calories from fat); trace Saturated Fat; 35g Protein; 85g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 1923mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 2 Fruit.

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