Pineapple Teriyaki Chicken Recipe

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Pineapple Teriyaki Chicken Recipe

6 boneless, skinless chicken breasts-about 2 pounds
1 bottle Lawry's Teriyaki marinade
1/2 red onion, sliced into rings
1 medium green bell pepper, cored, seeded and cut in to 1" pieces
1 can (20 oz) sliced pineapple rings, drained

Rinse and dry chicken. Pierce in several places with fork.In a large zip-loc combine chicken with 2/3 cup of the marinade.Reserve the rest of the marinade. Marinate in fridge at least 30 minutes.Spray a 9x13" pan with PAM, add onion rings and green pepper. Place chicken on top of veggies. DISCARD MARINADE!! Place pineapple rings on top of chicken and pour reserved marinade over all. Bake about 40 to 45 minutes or till chicken is no longer pink and juices run clear-175 to 185°F internal temp.

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