Who knew fruit and meat would be the most mouthwatering combo you'll try all summer?
The next time you're planning to grill chicken, skip the barbecue sauce, and whip up a batch of this easy teriyaki instead. The sweet-and-savory flavor of the chicken pairs perfectly with a side of Bush's Brown Sugar Hickory Baked Beans, so dinner will be ready to serve in a snap.
Pineapple chicken teriyaki recipe
For the sauce
1 cup pineapple juice
3/4 cup brown sugar
1/4 cup Worcestershire sauce
3 tablespoons rice wine vinegar
3 tablespoons sesame seed oil
1/4 cup dried onion flakes
2 teaspoons garlic powder
1/2 teaspoon fresh minced ginger
3 tablespoons cornstarch
3 teaspoons water
For the chicken
4 chicken breasts
1 pineapple, cored and sliced
In a saucepan, combine all the ingredients except for the cornstarch and teaspoon of water.
Bring the mixture to almost boiling (the sugar should be dissolved).
Combine the water and cornstarch, and mix until there are no lumps.
Add the cornstarch mixture to the pan, and mix.
Stir continuously until the sauce starts to thicken, and then remove from the heat.
Once the sauce has cooled, pour it over the chicken, and let it sit in the fridge overnight.
Heat the grill, and add the chicken breasts. Cook for 20 minutes or until the meat reaches an internal heat of 170 degrees F.
Add the pineapple to the grill, and cook for 2 minutes on each side.