Grilled Teriyaki Chicken

Grilled Teriyaki Chicken puts boneless skinless chicken breasts, 3/4 cup pineapple juice and reduced-sodium soy sauce at the center of a chicken recipe and finishes in about 380 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 380 minutes
• Prep 370 minutes
• Cook 10 minutes

Ingredients

• 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)

Instructions

1. 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.
2. 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.
3. 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.

Give it a minute off the heat, then serve it while it is still hot.