Monday, September 12, 2011

Grilled Teriyaki Chicken

Photo from

I love grilling and I love the flavor of teriyaki.  Thus, I love this recipe.  I just used the canned pineapple and still loved it all!

Grilled Teriyaki Chicken

Recipe from

*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).
*Serves 6
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.


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