Teriyaki chicken laden with pineapple is served with a spicy, sweet pineapple-soy dipping sauce. Aloha!
| Prep Time: | 5m |
| Cook Time: | 25m |
| Ready in: | 8h 30m |
| Yield: | 6 servings |
| Ingredients | |
| 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!
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 541 cal | Total Fat: | 18.2 g | Cholesterol: | 109 mg | |||
| Sodium: | 5906 mg | Carbohydrates: | 63.4 g | Fiber: | 0.9 g | |||
| Protein: | 32.1 g | |||||||
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