Sweet and Sour Chicken

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Yield:
4 servings (serving size: 1 chicken breast half and 1 cup pineapple mixture)
August 2003
RECIPE BY Cooking Light

Ingredients

  • 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

Nutritional Information

  • Calories 336
  • Caloriesfromfat 8%
  • Fat 3.2g
  • Satfat 0.7g
  • Monofat 0.6g
  • Polyfat 0.9g
  • Protein 43g
  • Carbohydrate 35g
  • Fiber 7g
  • Cholesterol 99mg
  • Iron 3mg
  • Sodium 279mg
  • Calcium 72mg

How to Make It

Step 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.

Step 2

Prepare grill.

Step 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.

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