Grilled Teriyaki Chicken
Printed from melskitchencafe.com
*Note: if you don't have fresh pineapple or choose not to use it, you can use a large can of pineapple chunks, draining and reserving the liquid for the marinade, and serving the pineapple chunks alongside the grilled chicken. I like to serve this teriyaki chicken with baked brown rice (cooked with chicken broth - and after baking, I stir in toasted almonds and sliced green onions).
6 boneless, skinless chicken breasts
6 ounces (3/4 cup) pineapple juice
1/2 cup reduced-sodium soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
1/4 cup canola or olive oil
3 tablespoons cider vinegar
1 teaspoon garlic powder
Fresh pineapple, for grilling
Hot rice, for serving
In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder. Whisk to combine. Add the chicken breasts to a large ziploc bag and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours.
Drain the liquid. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. When the chicken has about 4-5 minutes left to cook, add the rings of fresh pineapple and grill for 2 minutes per side. Transfer the chicken to a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips. Serve over hot, cooked rice with grilled pineapple.