YUM! This is a great recipe. It came out super tender and moist, with tons of flavor. I made it twice last week and I’m making it again tonight. We can’t get enough!
4 boneless, skinless chicken breasts
1 cup soy sauce
1/2 cup brown sugar
1 tsp ginger, grated
1/2 cup pineapple juice
1 tbsp cornstarch
1 tbsp water
1/2 cup chopped green onions
1/2 cup canned pineapple chunks (optional)
In a bowl, combine soy sauce, brown sugar, garlic, ginger, and pineapple juice to make the teriyaki marinade.
Place chicken breasts in the marinade and refrigerate for at least 1 hour, or overnight for best results.
Preheat your grill or skillet over medium heat.
Remove chicken from marinade, reserving the marinade.
Grill the chicken for 5-7 minutes per side or until cooked through.
While the chicken is cooking, pour the reserved marinade into a saucepan. Bring to a boil.
Mix cornstarch with water and add to the saucepan. Stir until the sauce thickens.
Once the chicken is cooked, slice it and serve with the thickened teriyaki sauce.
Garnish with chopped green onions and optional pineapple chunks.