About the Recipe
Ingredients
4 boneless, skinless chicken breasts
1 cup soy sauce
1/2 cup brown sugar
2 cloves garlic, minced
1 tsp ginger, grated
1/2 cup pineapple juice
1 tbsp cornstarch
1 tbsp water
1/2 cup chopped green onions
1/2 cup canned pineapple chunks (optional)
Preparation
In a bowl, combine soy sauce, brown sugar, garlic, ginger and pineapple juice to make the teriyaki marinade.
-Place chicken breasts in the marinade and refrigerate for at least 1 hour, or overnight for best results.
_Preheat your grill or skillet over medium heat.
-Remove chicken from marinade, reserving the marinade
-Grill the chicken for 5-7 minutes per side or until cooked through.
-While the chicken is cooking, pour the reserved marinade into a saucepan. Bring to a boil.
-Mix cornstarch with water d add to the saucepan. Stir until the sauce thickens.
-Once the chicken is cooked, slice it and serve with the thick ended teriyaki sauce.
-Garnish with chopped green onions and optional pineapple chunks.