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Grilled Teriyaki Chicken

Need another great grilling recipe?  This was a hit for my little family.  Great flavor and very juicy.  I cooked the extra marinade and drizzled it over the chicken and rice. With some grilled pineapple on the side this was a great Summer meal that we'll be making again for sure!
















Grilled Teriyaki Chicken
modified from Mel's Kitchen Cafe
6 boneless, skinless chicken breasts
6 ounces (3/4 cup) pineapple juice
1/2 cup reduced-sodium soy sauce
1 tablespoon honey
2 tablespoons brown sugar
1/4 cup canola or olive oil
3 tablespoons cider vinegar
1 teaspoon garlic powder
1/4 tsp ground ginger
pinch of red pepper flakes
Fresh pineapple, for grilling
Hot rice, for serving

DIRECTIONS
In a small bowl, combine the pineapple juice, soy sauce, honey, brown sugar, oil, vinegar, ginger, red pepper flakes, 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.

Option:  Save the marinade and pour it into a saucepan.  Whisk it with a some cornstarch (start with 1 tsp and add more as needed) then bring to a boil.  Pour over chicken and rice.  
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