Incredibly simple, this juicy, teriyaki chicken is the result of a day-long marinade in a combination of every day ingredients that come together to make a fantastic teriyaki flavor.
This wonder-of-a-meal has been gracing our table for many years now. Our favorite way to serve it? Alongside this baked brown rice (with toasted almonds and green onions stirred in after baking) and with fresh, grilled pineapple, biscuits and sliced green peppers (you could grill these babies, too).
Easy to prepare. Easy to not mess up. And definitely easy on the ol’ taste buds, this meal is refreshing and extremely delicious.
Speaking of grilled delicacies, by the way, I’ve updated my Favorites tab over there on the right with some of my favorite grilling/BBQ/outdoor food for the summer season. Enjoy!
Note: if you don’t have fresh pineapple or choose not to use it, you can use a large can of pineapple chunks, draining and reserving the liquid for the marinade, and serving the pineapple chunks alongside the grilled chicken. I like to serve this teriyaki chicken with baked brown rice (cooked with chicken broth – and after baking, I stir in toasted almonds and sliced green onions).
- 6 boneless, skinless chicken breasts
- 6 ounces (3/4 cup) pineapple juice
- 1/2 cup reduced-sodium soy sauce
- 1 tablespoon molasses
- 2 tablespoons brown sugar
- 1/4 cup canola or olive oil
- 3 tablespoons cider vinegar
- 1 teaspoon garlic powder
- Fresh pineapple, for grilling
- Hot rice, for serving
- 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. Serve over hot, cooked rice with grilled pineapple.
Recipe Source: adapted from Lion House Entertaining