6 boneless, skinless chicken breast halves 1 bottle teriyaki marinade/sauce 1/2 red onion, sliced into rings 1 medium green bell pepper, cored, seeded and cut in to 1" pieces 1 can (20 ounce size) sliced pineapple rings, drained
Rinse and dry chicken. Pierce in several places with fork. In a large zipper top bag, combine chicken with 2/3 cup of the marinade. Reserve the rest of the marinade.
Marinate in fridge at least 30 minutes. Spray a 9x13" baking dish with non-stick cooking spray, add onion rings and green pepper. Place chicken on top of veggies. Discard marinade that chicken was in.
Place pineapple rings on top of chicken and pour the reserved marinade over all. Bake at 350 degrees F for about 40 to 45 minutes or till chicken is no longer pink and juices run clear.
241 calories, 2 grams fat, 28 grams carbohydrates, 28 grams proteinper serving. This recipe is low in fat.