Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 1/4 cup water
- Sliced pineapple rings for garnish
- Sesame seeds for garnish
- Green onions, chopped, for garnish
Instructions:
In a bowl, mix pineapple juice, soy sauce, honey, minced garlic, and grated ginger to make the teriyaki marinade
Place chicken breasts in a resealable plastic bag and pour the marinade over them
Seal the bag and marinate in the refrigerator for at least 1 hour, or overnight for best results
Preheat grill to medium-high heat
Remove chicken from marinade, reserving the marinade
Grill chicken for 6-8 minutes per side, or until fully cooked, basting with the reserved marinade occasionally
While chicken is grilling, prepare the teriyaki sauce: In a small saucepan, mix cornstarch and water until smooth
Pour in the remaining marinade and bring to a simmer over medium heat
Cook until the sauce thickens, stirring constantly, for about 2-3 minutes
Once chicken is cooked through, remove from grill and let it rest for a few minutes
Serve grilled chicken topped with teriyaki sauce, sliced pineapple rings, sesame seeds, and chopped green onions
