Ingredients:
4 boneless chicken breasts
1 large onions, sliced 1/4 inch thick ( red, white, yellow)
1 -2 large bell peppers, sliced 1/2 inch thick ( red, green, I use a combination of red and green)
1 (15 1/4 ounce) cans pineapple slices
bottled teriyaki sauce
butter
4 pieces heavy duty alumium aluminum foil
salt and pepper
Directions:
Place one chicken breast in center of a square of alumium foil and salt and pepper.
Layer onion and bell pepper slices and 2 pineapple slices on top of each piece of chicken.
Drizzle 1-2 tablespoons of bottled teriyaki sauce over chicken mixture.
Put 1 tsp butter on top of pineapple slice.
Seal up alumium foil by folding edges together.
Bake at 375 degrees for approximately 45 minutes. You can also put these on the outdoor grill on indirect heat. Serve with rice.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.