Grilled Sesame Ginger Chicken and Pineapple Soy Veggies

I am lovin' the weather and the grilling of the burgers, chicken, fish, veggies, etc. I love the easy prep, the less mess and clean up almost as much as I love the charcoal flavor. Here's another easy chicken and veggies meal...

CHICKEN:
2 large or 4 small chicken breasts
Lawry's or Kroger brand Sesame Ginger 30-Minute Marinade

Marinade the chicken in a bowl with the Sesame Ginger completely covering it for about 30 minutes. Grill for about 15 minutes, turning over throughout. Pour a little bit of the marinade (fresh from the bottle - not what the chicken was soaking in) to coat the chicken...sort of like a barbeque sauce and serve. You can leave this last step out; it's not a necessity, but it definitely makes for a stronger flavor.

VEGGIES:
2 of each: red, orange, yellow baby bell sweet peppers
1 box of sliced and cleaned white/button mushrooms
1 cup of pineapple tidbits in 100% juice - don't drain
1/2 of medium yellow onion
1 Tbsp minced garlic
Crushed red pepper flakes
Soy Sauce

"Gut" and slice the peppers into rings. Put pepper rings, mushrooms, pineapple & juice and garlic into a bowl and stir. Sprinkle red pepper flakes (amount is up to you) over veggies and splash in about 2 Tbsp of Soy Sauce - just enough to lightly cover everything - and stir again. Put in foil packet and grill. Put on the top rack, if available, about 10 or 15 minutes before you put the chicken on the grill. Take it off after the chicken is ready.

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I also made some mashed potatoes for Ryan using 1 russet potato, about 1/4-1/2 cup of chicken broth, 1 Tbsp of butter and a few dashes of garlic powder. Boil potatoes til soft, drain, add all other ingredients and mash/mix together with fork or potato masher.

You could serve the chicken over rice and the veggies on top or the chicken on top of the veggies...sort of like a stir fry dish. All these flavors complemented each other very well, and I always LOVE the spicy-sweet combination.