This is ia versitile pineapple teriyake chicken recipe because you can use the same preperation method and then just stick them on to kabos and grill them. Summers not over so out side cooking is still all the rage in the south. I cook pineapple teriyake chicken several times a year in one form or another and most of the time its out on the grill.

• 6  chicken breasts boneless, skinless
• 1 bottle teriyaki marinade/sauce 1/2 red onion, sliced into rings
• 1 medium green bell pepper, cut in to 1″ pieces
• 1 can (20 oz size) sliced pineapple rings, drained
• Directions for Pineapple Teriyake Chicken

Poke chicken with a fork to help marinade to soak in.
Put the chicken  in a large zipper top bag, and put in 2/3 cup of the marinade.
Make sure you don’t use all of the marinade as you are going to need some later.
Let the chicken sit in the marinade a least 1 hour.
Now place the onions and green peppers on a oiled non-stick baking tray and then place the chicken on top of that. Place the pineapple rings on top of the chicken and use the rest of the marinade to pour over that.
Put it all into a pre heated oven at 350 degs F and it should take about 45 minutes depending on how big the chicken breast are. They are don when the juices run clear.
There you go another great chicken recipe i hope you enjoy this pineapple teriyake chicken recipe.