Pineapple - Chicken Teriyaki
Yield
5 servingsPrep
25 minCook
25 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pineapple
(can), slices |
|
| ½ | cup |
soy sauce, tamari
|
|
| 1 | tablespoon |
molasses
|
|
| 2 | tablespoons |
brown sugar
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 | small |
garlic cloves
|
*
|
| ¼ | cup |
sauterne
|
* |
| 5 | each |
chicken breasts
boneless |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pineapple
(can), 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 | small |
garlic cloves
|
*
|
| 59 | ml |
sauterne
|
* |
| 5 | each |
chicken breasts
boneless |
|
Directions
Drain the pineapple and reserve ¼ cup syrup. Mix the reserved syrup, soy sauce, molasses, brown sugar, oil, vinegar, garlic and sautérne.
Bone and skin the chicken breasts and place 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.
