Chicken Teriyaki
This Pineapple Teriyaki Chicken is so easy to whip up and makes for one tasty weeknight meal. Chicken is marinated in a delicious homemade teriyaki sauce packed with pineapple flavor . Serve over white rice for a scrumptious dinner!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 8-ounce can crushed pineapple
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey or agave nectar
- 1 tsp grated fresh ginger
- 1 small garlic clove (finely minced)
- 4 boneless (skinless chicken breasts (about 2 pounds))
Instructions
- 1
To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic a bowl, whisk to combine. Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half. Place the chicken breasts in the resealable bag, close and give it a good massage to coat with the marinade. Refrigerate for 30 minutes or up to overnight.
- 2
When ready to cook, turn on the broiler and place the rack in the middle position. Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast. It will help keep the chicken moist. Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes. Discard any remaining marinade in the bag.
- 3
While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened slightly.
- 4
When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve immediately.