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Marinated Grilled Chicken Teriyaki

  • 6 servings @ 1 piece each
  • Mins
    Prep Time
  • Mins
    Cook Time

Fabulous homemade teriyaki marinade, followed by a quick grilling.. perfect for part of a summer weeknight meal!


6 boneless, skinless chicken breasts
6 ounces (¾ cup) pineapple juice
½ cup reduced-sodium soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
¼ cup canola or olive oil
3 tablespoons cider vinegar
1 teaspoon garlic powder
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In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder. Whisk to combine. Add the chicken breasts to a large ziploc bag and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours. Drain the liquid. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. When the chicken has about 4-5 minutes left to cook, add the rings of fresh pineapple and grill for 2 minutes per side. Transfer the chicken to a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips.

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