Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 cloves garlic, minced
4 boneless, skinless chicken breasts
1 cup pineapple juice
1 teaspoon ginger, grated
1/4 teaspoon black pepper
1 tablespoon cornstarch (optional, for thickening)
Instructions:
In a bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper to make the teriyaki marinade.
Place chicken breasts in a resealable plastic bag or a shallow dish, and pour the teriyaki marinade over the chicken. Make sure the chicken is evenly coated. Marinate in the refrigerator for at least 1 hour, or overnight for best results.
Preheat grill to medium-high heat or preheat oven to 375°F (190°C).
If grilling, remove chicken from marinade and discard excess marinade. Grill chicken for 6-7 minutes on each side, or until cooked through and no longer pink in the center.
If baking, place chicken and marinade in a baking dish. Bake for 25-30 minutes, or until chicken is cooked through, basting occasionally with the marinade.
While the chicken is cooking, you can prepare the pineapple glaze. In a small saucepan, bring the remaining marinade to a boil. Reduce heat and simmer for about 5 minutes, or until slightly thickened. If desired, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the sauce to thicken further
Indulge in the tropical flavors of Pineapple Glazed Hawaiian Teriyaki Chicken! This succulent dish features tender chicken breasts marinated in a sweet and savory teriyaki sauce with hints of pineapple, garlic, and ginger. Whether grilled to perfection or baked to juicy tenderness, this recipe promises a taste of paradise in every bite. Elevate your dinner table with this easy-to-make dish that’s sure to become a family favorite.