4 sheets (12×18 inch) heavy duty aluminum foil
4 boneless, skinless chicken breast halves (1- 1½ lbs.)
4 green onions & tops, cut into 1 inch pieces
1 can (20 oz.) pineapple chunks, drained
1 medium red bell pepper, cut into strips
½ cup Teriyaki marinade & sauce
2 Tbsp. packed brown sugar
1 tsp. fresh ginger
hot cooked rice
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Preheat oven to 450 degrees (grill to medium high).
Center chicken breast on each sheet of foil. Top with green onions, pineapple and bell pepper.
Combine teriyaki sauce, brown sugar and ginger; spoon over chicken and vegetables. Double fold tops and ends of foil.
Bake 18-22 minutes on cookie sheet, or grill 14-16 minutes in covered grill. Serve over rice with additional teriyaki sauce.
