Baked Pineapple Chicken Teriyaki


Yield 6 portions
Shelf life 24 hours

3 whole Pineapples
3# chicken
3# Bag frozen broccoli
1 can sliced carrots
2 bottles teriyaki glaze
1/2 cup rice per pineapple
1 tblsp Montreal steak seasoning per pineapple


Cut pineapple in half and remove pineapple. Cube pineapple and chicken and season with Montreal seasoning. Place rice in bottom of pineapple. Layer: broccoli, chicken, carrots and teriyaki glaze. Top with Montreal steak seasoning and foil. Bake for 1 hour at 350*, let cool 10 min and enjoy.