Monday's Pineapple Teriyaki Chicken & Roasted Red Pepper Beans

This dinner was really good. The kids and I thought that the beans had a bit of a kick to them, but my spicy hubby didn't think so. I knew my daughter (who won't eat anything with the tinest bit of spice in it wouldn't eat them and she didn't dissappoint), but the rest of us thought they were good. I didn't marinate my chicken so it wasn't as full of flavor as I would have liked, I will next time. Also, I used chicken breasts instead of the thighs because it's what I had on hand, but still really good. Oh also, these recipies are from our local HEB and use a lot of their marinates and dip mixes, if you're not near an HEB, do your best to get close to the ingredients. Carrying on...

Pineapple Teriyaki Chicken:

1/2 jar Star Chefs Pineapple Teriyaki Marinade

1 Tbs. Adams Reserve Teriyaki Rub (I didn't have this, so I just used a pork rub that we had)

1 pkg boneless skinless chicken thighs, cut into 4 to 6 pieces (I used boneless skinless chicken breasts)

Season chicken with the rub and marinade, place into a plastic bag and marinade overnight or for an hour.

Preheat grill to med/high heat. (I didn't feel like grilling, so I just did mine in a skillet)

Cook the chicken, basting with additional marinade, until cooked through.

Serve with roasted red pepper beans.

Roasted Red Pepper Beans:

3 cans pinto beans (drained and rinsed)

1/2 jar Robert Reserves Roasted Red Pepper and Onion Dip

2 cups Central Market veggie broth (I used chicken broth that I had on hand)

4 strips bacon (sliced)

1/2 white onion (diced)

Adams Reserve Steak Au Poivre Rub to taste

Heat a medium/large pot over medium heat.

Add bacon and let cook for 3 to 4 min. Add diced onion. Cook additional 3 to 5 min. or until bacon is crisp.

Add broth and dip. Bring to a boil then drop to a simmer. Add pinto beans and rub. Let summer about 15 minutes. Serve.

*Can also be served with rice.

EnJoY!