Teriyaki chicken laden with pineapple is served with a spicy, sweet pineapple-soy dipping sauce. Aloha!
INGREDIENTS (for 6 servings):
- 6 skinless, boneless chicken breast halves
- 2 cups teriyaki sauce, divided
- 6 pineapple rings
- 1/2 cup butter, melted
- 3/4 cup packed brown sugar
- 3/4 cup soy sauce
- 3/4 cup unsweetened pineapple juice
- 6 tablespoons Worcestershire sauce
Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
Preheat a grill for high heat.
Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.