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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
2 cups teriyaki marinade, divided |
2 cups (1-inch) cubed fresh pineapple |
1 1/2 cups yellow or orange bell pepper strips |
1 1/2 cups red bell pepper strips |
2 cups vertically sliced vidalia or other sweet onion |
2 cups cherry tomatoes |
1/4 cup chopped fresh cilantro |
Directions:
1. Place chicken in a large zip-top plastic bag; add 1 cup marinade. Seal bag; toss gently to coat. Place pineapple, bell peppers, and onion in another large zip-top plastic bag; add 1 cup marinade. Seal bag; toss gently to coat. Refrigerate bags 2 hours, turning occasionally.
2. Prepare grill.
3. Drain pineapple mixture, discarding marinade. Place pineapple mixture and tomatoes in a large foil cooking bag. Drain chicken, discarding marinade. Place chicken on top of pineapple mixture. Seal and cut 6 (1/2-inch) slits in top of cooking bag. Place bag on grill. Grill 25 minutes or until chicken is done. Cut bag open with a sharp knife or cooking shears. Carefully peel back foil. Sprinkle with cilantro.
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