Fabulous homemade teriyaki marinade, followed by a quick grilling.. perfect for part of a summer weeknight meal!
boneless, skinless chicken breasts
ounces (¾ cup) pineapple juice
cup reduced-sodium soy sauce
tablespoons brown sugar
cup canola or olive oil
tablespoons cider vinegar
teaspoon garlic powder
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.