Pineapple-Chicken Teriyaki
Yield
5 servingsPrep
Cook
30Ready
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pineapple
slices |
|
| ½ | cup |
soy sauce, tamari
|
|
| 1 | tablespoon |
molasses
|
|
| 2 | tablespoons |
brown sugar
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 | clove |
garlic
|
|
| ¼ | cup |
sauterne
|
* |
| 5 | each |
chicken breast halves, boneless, skinless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pineapple
slices |
|
| 118 | ml |
soy sauce, tamari
|
|
| 15 | ml |
molasses
|
|
| 3E+1 | ml |
brown sugar
|
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 1 | clove |
garlic
|
|
| 59 | ml |
sauterne
|
* |
| 5 | each |
chicken breast halves, boneless, skinless
|
|
Directions
Drain the pineapple and reserve ¼ cup syrup.
Mix the reserved syrup, soy sauce, molasses, brown sugar, oil, vinegar, garlic and sautérne.
Place chicken breasts in a shallow dish.
Add the pineapple.
Pour molasses mixture over chicken mixture and cover.
Marinate in refrigerator for several hours.
Drain and reserve marinade.
Grill chicken over hot coals, turning and basting frequently with reserved marinade, until tender and browned.
Grill pineapple on both sides and serve 2 slices with each chicken breasts.
