| Pineapple Teriyaki Chicken 1/2 small red onion, sliced into thin half rings 1 medium green bell pepper, cored, seeded and cut into 1-inch pieces 6 boneless, skinless chicken breasts (about 1 1/2 pounds) 1 bottle (12 oz.) Lawry's Teriyaki Marinade with Pineapple Juice, divided 1 can (20 oz.) pineapple rings, drained 1. Preheat oven to 375 degrees F. Spray 13 x 9 x 2-inch glass baking dish with nonstick cooking spray; add onion and green pepper. Arrange chicken over vegetables, pour 2/3 cup Marinade over chicken then top with pineapple slices. 2. Drizzle remaining Marinade over top. Bake until juices run clear (175 degrees to 185 degrees F), about 40 to 45 minutes. Spoon pan juices over chicken and vegetables before serving. |
