Pineapple Chicken Teriyaki

1 lb can of pineapple slices
1/2 cup soy sauce
1 tablespoon molasses
2 teaspoons brown sugar
1/4 cup cooking oil
2 tablespoons cider vinegar
1 small clove of garlic
1/4 cup sauterne
5 chicken breasts (boneless)

Drain the pineapple and reserve 1/4 cup syrup. Mix the reserved syrup, soy sauce, molasses, brown sugar, oil, vinegar, garlic and sauterne.

Bone and skin the chicken breasts and place in a shallow dish. Add the pineapple. Pour molasses mixture over chicken mixture and cover. Marinate in refrigerator for several hours. Drain and reserve marinade.

Grill chicken over hot coals, turning and basting frequently with reserved marinade, until tender and browned. Grill pineapple on both sides and serve 2 slices with each chicken breasts.

Yield: 4 servings


Johnson Brothers Devon Cottage 4-Piece Place Setting

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