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Teriyaki Pineapple Chicken Recipe

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This recipe for Teriyaki Pineapple Chicken, by , is from Susie's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Griffiths
Added: Thursday, September 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless, skinless chicken breasts

1 bottle teriyaki marinade/sauce

1/2 red onion, sliced into rings

1 medium green bell pepper, cored, seeded and cut in to 1" pieces

1 can (20 oz size) sliced pineapple rings, drained

Directions:
Directions:
Rinse and dry chicken. Pierce in several places with fork. In a large zipper top bag, 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" baking dish with non-stick cooking spray, add onion rings and green pepper. Place chicken on top of veggies. Discard marinade that chicken was in. 

Place pineapple rings on top of chicken and pour the reserved marinade over all. Bake at 350F for about 40 to 45 minutes or till chicken is no longer pink and juices run clear.

 

 

 

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