4 boneless & skinless chicken breast halves
4 green onions and tops-cut into 1 inch pieces
1 can (20 oz) pineapple chunks, drained
1/2 cup teriyaki sauce
2 tablespoons packed brown sugar
1 teaspoon ginger
Cooked rice
Place each chicken breast in its own piece of foil
Combine teriyaki sauce, brown sugar, onions, and ginger; spoon over chicken.
Fold foil on tops and ends, leaving room for circulation
Place packets on cookie sheet and bake at 450 degrees for 18 to 22 minutes
Serve over rice
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