Pineapple Chicken

 This is great to put in the oven, on a grill or over a campfire.  The best part, is no pan to wash after.

PINEAPPLE CHICKEN

(serves 4)

Ingredients:

*4 boneless, skinless chicken breasts

*salt and pepper to taste (I do about 1/8 teaspoon on each)

*2 cups fresh pineapple chunks

*1/2 cup teriyaki sauce

*2 tablespoons honey (I like to use hot honey)

*2 tablespoons olive oil

*1 red bell pepper, sliced

*1 green bell pepper sliced

*1 small onion, sliced

*1 zucchini, sliced

*1 carrot, thinly sliced

Directions:

~Preheat oven to 400 degrees.

~Cut 4 large pieces of aluminum foil and lay them flat on your countertop.

~Place 1 chicken breast on each piece of aluminum foil.

~Sprinkle desire amount of salt and pepper over each chicken breast.

~Drizzle 1/2 tablespoon of olive oil over each chicken breast.

~Top each chicken breast with 1/2 cup pineapple chunks, 1/4 of sliced red bell pepper, 1/4 of sliced green bell pepper, 1/4 of thinly sliced carrot, 1/4 of sliced zucchini, and 1/4 of thinly sliced onion.

~In a small bowl, whisk 1/4 cup teriyaki sauce and 2 tablespoons honey together. 

~Pour evenly over chicken breasts.

~Fold the sides of the aluminum foil over the chicken and veggies to form a sealed packet.

~Place foil packets onto a cookie sheet, sealed side up.

~Bake for 25-30 minutes or until chicken s fully cooked (internal temperautre of 165 degrees).

~Carefully open packets and eat as is or serve over rice.