Malibu Chicken and Wild Rice

Broiled chicken, ham and pineapple with a teriyaki glaze served on a bed of wild rice with roasted bell peppers.  Yeah, it was that kind of heaven at my house last night.  Yes, it took a couple failed attempts at the glaze before I decided that a store prepared teriyaki would do just as well.  Yes, I overcooked one piece of chicken.  But, oh, was it good.

This recipe is an adaptation of DesertNowDinnerLater's crock-pot recipe.  If you are a fan of yummy crock-pot chicken, check it out.

Malibu Chicken
4 chicken breasts
8 slices of ham
1 can of pineapple, (or 1/4 of a fresh one)
1/4 cup of your favorite teriyaki sauce
2 cups cooked wild rice
3 bell peppers, sliced

Slice the bell peppers in long narrow strips.  Set aside.  To reduce the thickness of the  breast, (and to get a better portion size) slice the chicken breast in half from top to bottom and side to side .  Each breast will become two thin chicken patties.

Set the oven to broil.  Place chicken on a broiler pan.  With a pastry brush, paint the chicken with teriyaki sauce.  With the oven door cracked a tiny bit, cook the chicken under the broiler for 5 minutes.

Remove the chicken from the heat.  Flip over.  Brush with teriyaki sauce.  Top each chicken breast with one slice of ham, and a pineapple slice.  Brush the ham and pineapple with teriyaki sacue.  Broil the chicken, ham and pineapple stack for 5 minutes more or until the internal temperature of the chicken reaches 165 degrees.

Remove from oven.  While the broiler is still hot, place the bell pepper strips on a cookie sheet.  Broil the peppers for 5 minutes or until they begin to brown.

Serve on a bed of wild rice with a garnish of teriyaki sauce.

Happy Eating