• 6servings
  • 25minutes
  • 548calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, D

Ingredients Jump to Instructions ↓

  1. 6 skinless, boneless chicken breast halves

  2. 2 cups teriyaki sauce, divided

  3. 6 pineapple rings

  4. 1/2 cup butter, melted

  5. 3/4 cup packed brown sugar

  6. 3/4 cup soy sauce

  7. 3/4 cup unsweetened pineapple juice

  8. 6 tablespoons Worcestershire sauce

Instructions Jump to Ingredients ↑

  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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