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Teriyaki Chicken Foil Pack

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Ingredients

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  • 1 can (20 oz) pineapple chunks, drained, juice reserved
  • 1/4 cup water
  • 2 cups uncooked instant white rice
  • 2 large red bell peppers, cut into 1 1/2-inch chunks (about 2 cups)
  • 3 cups fresh sugar snap peas (from 15-oz bag)
  • 3/4 cup teriyaki baste and glaze sauce
  • 1 package (1 lb 4 oz) chicken tenders (about 12 tenders)

Instructions

  1. Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  2. Pour reserved pineapple juice and water in 4-cup measuring cup. Add instant rice; stir and let stand about 8 minutes or until most of liquid is absorbed.
  3. Meanwhile, in large bowl, toss pineapple, bell peppers, sugar snap peas and 1/2 cup of the teriyaki sauce until well blended.
  4. Place 3 chicken tenders on each foil sheet. Dividing evenly, spoon vegetable mixture over chicken tenders. Divide rice mixture and remaining liquid evenly over chicken and vegetables. Drizzle remaining 1/4 cup of the teriyaki sauce over chicken and vegetables; stir gently.
  5. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  6. Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender. Remove packs from grill. Carefully fold back foil; stir before serving.

Find it online: https://legenrecipes.com/recipe/teriyaki-chicken-foil-pack/