4 | sheets (12x18-inches each) Reynolds Wrap® Release Non-Stick Foil |
| 1 | can (20 oz.) DOLE® Pineapple Chunks, drained |
| 1 | small onion, thinly sliced and separated into rings OR 4 green onions, cut into 1–inch pieces |
| 4 | boneless, skinless chicken breast halves (1 to 1 1/4 lb.) |
| 1 | medium red bell pepper, cut in strips |
| 1/2 | cup teriyaki sauce |
| 2 | tablespoons packed brown sugar |
| 1 | teaspoon grated fresh ginger |
|
| Hot cooked rice |
PREHEAT grill to medium-high.
CENTER onion slices on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick 9dull) side facing up. Top with chicken, DOLE Pineapple Chunks and red pepper. Combine teriyaki sauce, brown sugar and ginger; spoon over top
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
GRILL 14 to 16 minutes. Open foil packet carefully to allow steam to escape.Number of Servings: 4
Nutrition Information:
(Per Serving)
| calories | 540 | |
| grams fat | 4 | |
| % calories from fat | 7 | |
| milligrams cholesterol | 83 | |
| milligrams sodium | 890 | |
| grams carbohydrates | 88 | |
| grams protein | 37 |
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