Make Ahead Hawaiian Chicken Packets For Camping Low Fat Recipes

Steps:

• Heat canola oil in a skillet over medium heat. Add onion rings and cook and stir for 3 minutes. Pour in chicken broth, pineapple juice, and lemon juice carefully. Bring to a boil.
• Mix soy sauce with cornstarch and dry mustard in a bowl. Add to the sauce in the skillet, stirring until clear and thickened, 2 to 3 minutes.
• Place chicken thighs in the sauce. Cover and simmer, stirring occasionally to prevent sticking, until chicken juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add pineapple chunks and bell pepper to chicken; simmer until tender, about 5 minutes more.

Steps:

• Prepare 8 pieces of heavy-duty foil.
• Place 1 chicken breast over the foil then season with black pepper on both sides.
• Coat the breast with 1/4 cup teriyaki sauce (turn the breast to coat with the sauce).
• Continue with the remaining 7 breasts.
• Divide equal amounts of green and red bell pepper slices, chopped onions and pineapple tidbits on and around each breast.
• Close the foil very tightly and seal into "packets".
• Refrigerate for up to 48 hours.
• When ready to grill, punch a couple of small holes in the TOP each packet to allow steam to escape.
• Place on grill and cook for about 20 minutes or until the chicken is cooked (you might want to remove one packet if the chicken is cooked as cooking times will vary slightly depending on how large the breasts are).