Teriyaki Pineapple Chicken or Salmon

• 2 sheets heavy aluminum foil
• 2 boneless skinless chicken breasts or 2 salmon fillets
• 2 cups instant rice
• 1 medium red pepper, cut into strips
• 1 medium green pepper, cut into strips
• 10 stalks fresh asparagus, cut into pieces
• 1 (15 1/2 ounce) can pineapple, with juice reserved
• 23 cup teriyaki marinade

1. Preheat oven or grill to 450.
2. Place one chicken breast or salmon filet on each piece of foil.
3. Turn sides of foil up to prevent leaking of following ingredients.
4. Sprinkle 1 c. uncooked rice around each piece of meat.
5. Top with vegetables and pineapple chunks.
6. Combine teriyaki sauce, pineapple juic and enough water to make 2 1/2 c. liquid.
7. Pour 1/2 of liquid over each packet.
8. Seal packet.
9. Grill 20-22 minutes or Bake 18-20 minutes.

chicken breasts, instant rice, red pepper, green pepper, fresh asparagus, pineapple, teriyaki marinade

Taken from www.food.com/recipe/teriyaki-pineapple-chicken-or-salmon-76757 (may not work)