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Sweet and Sour Chicken

Yield 4 servings (serving size: 1 chicken breast half and 1 cup pineapple mixture)


  • 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

Nutrition Information

  • calories 336
  • caloriesfromfat 8 %
  • fat 3.2 g
  • satfat 0.7 g
  • monofat 0.6 g
  • polyfat 0.9 g
  • protein 43 g
  • carbohydrate 35 g
  • fiber 7 g
  • cholesterol 99 mg
  • iron 3 mg
  • sodium 279 mg
  • calcium 72 mg

How to Make It

  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.