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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This was given to me by my best friend years ago and is a favorite of our family! Ingredients:
6 skinless, boneless chicken breast halves |
2 cups teriyaki sauce, divided |
6 pineapple rings |
1/2 cup butter, melted |
3/4 cup packed brown sugar |
3/4 cup soy sauce |
3/4 cup unsweetened pineapple juice |
6 tablespoons worcestershire sauce |
Directions:
1. Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
4. In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!
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