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)
Preparation
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
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.
Meanwhile, in large bowl, toss pineapple, bell peppers, sugar snap peas and 1/2 cup of the teriyaki sauce until well blended.
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.
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.
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.
