BBQ Stir Fry

We LOVE to BBQ in the summer! There's nothing worse than heating up your kitchen when it is already hot outside. Enter in the husband's season to cook, or should I say grill. He loves to barbecue, and who am I to take that away from him?

A couple years ago we bought a stir fry pan for the barbecue. It's SO COOL! It has little holes on the bottom and the sides of pan, and is specifically made for the barbecue. I love that we can stir-fry in the summer time with nice healthy vegetables, fruits and meats. These BBQ specific stir-fry pans are around $20, but we have used them so often, I feel like we have really gotten our money's worth out of that purchase.

BBQ Stir-Fry:
1 lb. chicken breasts, cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
1/2 onion, cut into bite-size pieces
1 can pineapple chunks, drained
Favorite brand of teriyaki sauce
Marinate the chicken pieces in the teriyaki sauce for at least 4 hours, but ideally overnight. In a ziploc bag, combine the peppers and onions and place in the fridge for the flavors to combine.
Preheat the barbecue to a low heat. Start with just the chicken in the stir-fry pan, and cook for around 5-10 minutes, just long enough to give the meat a head-start on the vegetables. Add in the pepper and onion mixture, and continue to cook for another 5-7 minutes. Drain the pineapple chunks, and add to the BBQ pan. Make sure the chicken is cooked before removing from the heat, you might want to cook the vegetables a little longer or shorter depending if you want more crunchy or steamed vegetables. Enjoy on top of rice!