Description
A delicious blend of succulent chicken and a sweet, savory pineapple teriyaki glaze that brings joy to any dinner table.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup pineapple chunks
- 1 tablespoon cornstarch (optional for thickening)
- 2 tablespoons water (optional for thickening)
- Chopped green onions for garnish
- Sesame seeds for garnish
Instructions
- In a bowl, combine the pineapple juice, soy sauce, brown sugar, garlic, and ginger to create the teriyaki marinade.
- Place the chicken breasts in a zip-top bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes or overnight.
- Preheat the grill or a skillet over medium heat.
- Remove the chicken from the marinade and cook for 6-7 minutes on each side or until fully cooked.
- While the chicken cooks, pour the marinade into a saucepan and bring to a boil. If desired, mix cornstarch with water and add it to thicken the sauce.
- Add pineapple chunks to the saucepan and heat through.
- Serve the chicken topped with the thickened pineapple teriyaki sauce, garnished with green onions and sesame seeds.
Notes
For even cooking, pound the chicken breasts to uniform thickness. Reserve some marinade for dipping sauce when serving.
