Chicken fillet with pineapple and pepper in teriyaki sauce

This delicious dinner can be grilled or oven-baked. Chicken fillet with pineapple will be tender, because the foil will not allow moisture to evaporate.

• Recipe author: Daria Polukarova
• After preparation, you will receive 4 servings
• Cooking time: 25 minutes
• Prep time: 10 minutes
• Total recipe preparation time: 35 minutes

Ingredients

• Breast fillet 2 pieces
• Sweet pepper 1 piece
• Pineapple 130 g
• Sweet onion ½ pieces
• Teriyaki sauce 240 ml
• Ground ginger to taste
• Garlic to taste
• Pineapple juice to taste
• Rice vinegar to taste
• Hot pepper to taste
• Sesame to taste
• Green onions to taste

Cooking method

• Peel the chicken fillet of films and residual fat, divide it into cubes of approximately the same size. Dice bell peppers and pineapple. Divide the onion into half rings.

• Combine vegetables with meat and teriyaki sauce. Teriyaki can be pre-paired with ground ginger, garlic, pineapple juice or rice vinegar to taste.

• Fold two sheets of foil in half and place the chicken and vegetables in the center of each piece. Roll the envelopes together, pinching the seams well.

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• Fry envelopes on the grill for 15–20 minutes or in an oven preheated to 190 degrees for 20–25 minutes.

• Serve sprinkled with hot peppers, sesame seeds, and chives.

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