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;
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
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.