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.
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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