Tropical Chicken

1/2 small onion, thinly sliced and separated into rings

2 boneless, skinless chicken breasts

1 8-ounce can pineapple chunks, drained

1/2 medium red bell pepper, cut into strips

3 tablespoons teriyaki sauce

2 tablespoons packed brown sugar

1/2 teaspoon grated fresh ginger

2 cups hot cooked rice

Preheat oven to 450 degrees or grill to medium-high. Divide onion and center on two 12- by 18-inch sheets of heavy-duty aluminum foil. Top with chicken, pineapple and red pepper. Combine teriyaki sauce, brown sugar and ginger; spoon over chicken and vegetables.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make another packet.

Bake 16-18 minutes on a cookie sheet in oven or grill 13-15 minutes in covered grill. Serve over rice with additional teriyaki sauce, if desired.

Serves 2.