POWERED BY
Tropical Chicken Pouches
INGREDIENTS conv. chart U.S. Metric
| 4 | (green) onions, cut into 1-inch pieces |
| 4 | (boneless, skinless) chicken breast halves, 1 to 11⁄4 lbs. |
| 1 can(s) | (20-oz.) pineapple chunks, drained |
| 1 | (medium) red bell pepper, cut into strips |
| .5 cup(s) | (lite) teriyaki sauce |
| 2 tablespoon(s) | (packed) brown sugar |
| 1 teaspoon(s) | (grated) fresh ginger, optional |
| freshly ground | pepper, to taste |
DIRECTIONS
- Preheat grill. Pile 1/4 of the green onions on each of 4 large pieces of heavy-duty aluminum foil. Top each pile of onions with a chicken breast, 1/4 of the pineapple chunks and 1/4 of the red pepper strips.
- In a cup, stir together the teriyaki sauce, brown sugar and ginger (if using); spoon mixture evenly into each packet.
- Fold up packets. Grill packets over medium-high heat, covered, for 14 to 16 minutes. Open carefully, season with pepper and serve.
Photo: Philip Friedman
COOKING INFO
| Serves |
4
|
| Yield | 4 servings |
| Prep Time | 10 |
| Cook Time | 20 |
| Total Time | 30 |
| Oven Temp | -- |
|
Edit serving size
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking. |
|
NUTRITIONAL INFORMATION (per serving)
| Calories | 284 |
| Total Fat | 2g |
| Saturated Fat | -- |
| Cholesterol | 82mg |
| Sodium | 739mg |
| Total Carbohydrate | 31g |
| Dietary Fiber | 2g |
| Sugars | -- |
| Protein | 35g |
| Calcium | -- |
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