"TERIYAKI" CHICKEN BREAST

By RoketJSquerl

Ingredients

• 3/4 cup water
• 1/2 cup soy sauce
• 1 slice onion, quartered (1/4 inch thick)
• 2 nickel-size slices peeled ginger root, halved
• 2 cloves garlic, quartered
• 1/3 cup sugar
• 1/3 cup pineapple juice (from canned pineapple slices)
• 2 tablespoons vinegar
• 1 tablespoon cornstarch
• 4 boneless, skinless chicken breast halves
• 4 canned pineapple slices in juice (5.5 ounce can)

Details

Servings 4
Preparation time 130mins
Cooking time 145mins

Preparation

Step 1

DO THIS
1. Combine 1/2 cup water with the soy sauce in a small saucepan over high heat. Add the on
the mixture to a boil, then reduce the heat and simmer for 10 minutes.
2. Strain off the onion, ginger, and garlic and return the liquid to the saucepan over low heat.
3. Add the sugar, pineapple juice, and vinegar to the pan.
4. Combine the cornstarch with the remaining 1/4 cup water in a small bowl and stir to dissolve
teriyaki mixture from the heat, add the cornstarch, then put it back on the heat. Continue to simmer for 10 min. or so, until the mixture thickens. This will make about 1 cup of marinade.
5. When the teriyaki sauce has cooled, pour half of it over the chicken breasts arranged in a
Keep the other half of the sauce for later to brush over the chicken while it grills, and to serve
marinade. Marinate the breasts in your refrigerator for at least 2 hours.
6. When you are ready to cook the chicken, preheat your barbecue or stovetop grill to high. Grill
5 to 7 minutes or until done. When you flip the chicken over the first time, put a slice of pineapple on it and brush with the leftover teriyaki sauce. When the chicken is done, serve with rice and/or steamed veggies.