Grilled Hawaiian Chicken
Description
Grilled teriyaki chicken breasts are topped with pineapple and served with a sweet-and-spicy pineapple-soy dipping sauce in this easy Hawaiian-inspired chicken.
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
Combine brown sugar, soy sauce, pineapple juice, and Worcestershire sauce in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves. Serve with the grilled chicken for dipping.