| 4 | boneless skinless chicken breasts (about 1 1/4 lb) |
| 1/2 | cup sweet-and-sour sauce |
| 1 | can (8 oz) pineapple chunks, drained |
| 1 | medium bell pepper, cut into strips |
| 1/4 | small onion, cut into small wedges |
| 1/2 | cup chow mein noodles, if desired |
Serve with...
Ginger Lemonade
Total Time:
1 hour 25 min
| 1. | Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. |
| 2. | On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce. |
| 3. | Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion. |
| 4. | When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chow mein noodles. |
|
| Looking for additional ways to use your bottle of sweet-and-sour sauce? Use it as a dipping sauce for pot stickers, wontons or chicken wings. |
Nutrition Information:
230 ( 45); 5g ( 1g, 0g); 75mg; 180mg; 19g ( 1g, 15g); 27g 2%; 20%; 2%; 8% 1 ; 0 ; 0 ; 4 ; 1/2 1