Description
Tangy pineapple and teriyaki sauce make an easy weeknight chicken dinner.
Ingredients
- 2 whole Boneless, Skinless Chicken Breasts
- ¼ cups Soy Sauce
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Rice Vinegar
- ½ Tablespoons Ginger, grated
- 1 teaspoon Garlic, Grated
- 2 Tablespoons Water
- Salt And Pepper
- ¼ cups Canned Crushed Pineapple
Preparation
Salt and pepper chicken and set aside.
Start with the marinade by combining soy sauce, brown sugar, rice vinegar, ginger, garlic and water in a small bowl. Stir to combine. Add marinade and chicken into a bowl, toss to coat and set aside. Let chicken marinate for at least 15 minutes.
Heat a grill pan to medium-high heat.
When chicken is finished marinating, remove it from the marinade and put it into the pan to cook for about ten minutes, turning halfway through. Save the marinade.
Pour remaining marinade into a small saucepan. Bring to a boil and then simmer to reduce and thicken it.
To finish the chicken, brush reduced marinade over the top and top with crushed pineapple. We ate this with a baked sweet potato, made even sweeter with a splash of the reduced marinade. Enjoy!
