There are a lot of yummy teriyaki sauces that you can buy at the store, but sometimes they are so loaded with sodium and other ingredients that I can’t pronounce that I hesitate to purchase them. I have been on the lookout for a recipe that I could make myself and happened to stumble across this one . . . it was delicious! It is the perfect amount of sweet and salty and the longer you let your chicken marinate, the more delicious it becomes! This recipe is now a staple at our house- everyone loves it.
Pineapple Teriyaki Grilled Chicken
1 (6 ounce) can pineapple juice
1/4 cup vegetable oil
1/4 cup reduced-sodium soy sauce
1/4 cup brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
4-6 skinless, boneless chicken breast halves
Pineapple slices (optional)
Chopped green onions (optional)
In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the fridge for at least 2 hours (I like mine to marinate for about 8 hours).
Heat grill to medium-high. Place chicken on grill until just cooked through (about 5-7 minutes per side).
Place pineapple slices on grill and cook until grill marks appear (just a minute or two per side).
Remove chicken and pineapple from grill and place one slice of pineapple on each chicken breast. Sprinkle green onions on top.
Don’t have a grill? That’s okay! You can make this chicken in your oven:
Preheat the oven broiler.
Place chicken on a baking sheet. Broil 5 minutes on each side in the preheated oven, or until no longer pink and juices run clear.
*Make sure that you discard any leftover marinade.
Recipe adapted from AllRecipes.