Chicken with Pineapple and Rice





3 Chicken Breasts, skinned and boned

1 (6oz) container of pineapple juice

Soy sauce

Teriyaki sauce

Pineapple slices

1 ½ cup Rice (long grain)

½ stick Butter

½ onion, chopped

3 cups Chicken broth

Marinate the breasts in the juice, soy and teriyaki sauces for at least 1 hour. Heat a grill or skillet on high heat. Add a little oil; brown chicken on both sides and cover. Turn the heat off. Make the rice while the chicken cooks through.

In another skillet melt the butter; add the rice until brown; add the onion until soft. Pour in the chicken broth and cook for 20 min or until the rice is soft.

Take the chicken off the grill and reheat. Place the pineapple slices on the grill and make marks; cook just until slightly soft.