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Teriyaki Chicken Foil Pack

(2)
  2 reviews
  • 20 min prep time
  • 40 min total time
  • 7 ingredients
  • 4 servings
  • Pinterest
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  • Facebook
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These complete dinner foil packs with rice, chicken, pineapple, red bell pepper and sugar snap peas are sure to please any teriyaki chicken lover.

Ingredients

1
can (20 oz) pineapple chunks, drained, juice reserved
1/4
cup water
2
cups uncooked instant white rice
2
large red bell peppers, cut into 1 1/2-inch chunks (about 2 cups)
3
cups fresh sugar snap peas (from 15-oz bag)
3/4
cup teriyaki baste and glaze sauce
1
package (1 lb 4 oz) chicken tenders (about 12 tenders)

Steps

  • 1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 2 Pour reserved pineapple juice and water in 4-cup measuring cup. Add instant rice; stir and let stand about 8 minutes or until most of liquid is absorbed.
  • 3 Meanwhile, in large bowl, toss pineapple, bell peppers, sugar snap peas and 1/2 cup of the teriyaki sauce until well blended.
  • 4 Place 3 chicken tenders on each foil sheet. Dividing evenly, spoon vegetable mixture over chicken tenders. Divide rice mixture and remaining liquid evenly over chicken and vegetables. Drizzle remaining 1/4 cup of the teriyaki sauce over chicken and vegetables; stir gently.
  • 5 Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 6 Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender. Remove packs from grill. Carefully fold back foil; stir before serving.
  • 1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 2 Pour reserved pineapple juice and water in 4-cup measuring cup. Add instant rice; stir and let stand about 8 minutes or until most of liquid is absorbed.
  • 3 Meanwhile, in large bowl, toss pineapple, bell peppers, sugar snap peas and 1/2 cup of the teriyaki sauce until well blended.
  • 4 Place 3 chicken tenders on each foil sheet. Dividing evenly, spoon vegetable mixture over chicken tenders. Divide rice mixture and remaining liquid evenly over chicken and vegetables. Drizzle remaining 1/4 cup of the teriyaki sauce over chicken and vegetables; stir gently.
  • 5 Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 6 Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender. Remove packs from grill. Carefully fold back foil; stir before serving.

Expert Tips

If desired, sprinkle with toasted sesame seed just before serving.

To bake foil packs: Heat oven to 350°F. Prepare foil packs as directed in recipe. Place packs on large cookie sheet. Bake 30 to 35 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
818.7
Calories from Fat
15
% Daily Value
Total Fat
18.9g
29%
Saturated Fat
0.2g
1%
Trans Fat
0g
Cholesterol
46.5mg
16%
Sodium
520.5mg
22%
Total Carbohydrate
133.8g
45%
Dietary Fiber
6.1g
24%
Sugars
30.6g
Protein
27.1g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
223.20%
223%
Calcium
10%
10%
Iron
27.70%
28%
Exchanges:
2 1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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