For sure this is one of the most beloved meals I cook for my family. The chicken is great and the sauce is delicious! When the chicken is gone we are all dipping the sauce into anything and everything lol. The sauce can take a bit of time to prepare so you can either do it earlier in the day before you start cooking or even the day before. Make sure you put it in your refrigerator until your ready to use it. I cook the chicken breast differently than what is suggested here so at the bottom I will add the way I do it in parenthesis.
Ingredients:
3/4 cup water
1 cup soy sauce
1 slice onion, quartered (1/4 inch thick)
2 nickel-sized slices peeled ginger root, halved (if you don't have ginger root, a good sprinkling of ground ginger root works as well)
2 cloves garlic, quartered (you can use fresh garlic or the kind that comes minced in a jar)
1/3 cup sugar
1/3 cup pineapple juice (from canned pineapple slices)
4 canned pineapple slices in juice (5.5 ounce can)
2 tablespoons vinegar
1 tablespoon cornstarch
4 boneless, skinless chicken breast halves
Directions:
1. Combine 1/2 cup water with soy sauce sauce in a small saucepan over high heat. Add the onion, ginger root, and garlic. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Keep an eye on your sauce if the heat is too high the sauce will boil over.
2. Strain off the onion, ginger root, and garlic and return the liquid to the saucepan over low heat. Discard the vegetables.
3. Add the sugar, pineapple juice, and vinegar to the pan.
4. Combine the cornstarch with the remaining 1/4 cup water in a small bowl and stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the cornstarch, then put it back on the heat. Continue to simmer, stirring often, for 1 minute or so, until the mixture thickens. This will make about 1 cup of marinade.
5. When the teriyaki sauce has cooled, pour half of it over the chicken breast arranged in a covered container or casserole dish. Keep the other half of the sauce for later to brush over the chicken while it grills, and serve on the side as additional marinade. Marinate the breast in your refrigerator for at least 2 hours.
6. When you are ready to cook the chicken, preheat your barbecue or stove top grill to high. Grill the chicken on each side for 5 to 7 minutes or until done. When you flip the chicken over the first time, put a slice of pineapple on top of each breast, and brush with the leftover teriyaki sauce.
(For this recipe I always cook the chicken breast in my oven. Preheat the oven to 375. Place the chicken in a glass casserole dish topped with marinade that you had it sitting in your refrigerator. Cook the breast for 30 to 40 minutes or until the internal temperature reaches 165 F. When the chicken is done place a slice of pineapple on top of each breast and brush with the leftover teriyaki sauce.
Tip: Make sure you don't brush your cooked chicken with the same brush you used to brush your raw chicken.
* I usually eat this with a baked potato, broccoli or green beans and a yeast roll
-Candie Bradfield
Ingredients:
3/4 cup water
1 cup soy sauce
1 slice onion, quartered (1/4 inch thick)
2 nickel-sized slices peeled ginger root, halved (if you don't have ginger root, a good sprinkling of ground ginger root works as well)
2 cloves garlic, quartered (you can use fresh garlic or the kind that comes minced in a jar)
1/3 cup sugar
1/3 cup pineapple juice (from canned pineapple slices)
4 canned pineapple slices in juice (5.5 ounce can)
2 tablespoons vinegar
1 tablespoon cornstarch
4 boneless, skinless chicken breast halves
Directions:
1. Combine 1/2 cup water with soy sauce sauce in a small saucepan over high heat. Add the onion, ginger root, and garlic. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Keep an eye on your sauce if the heat is too high the sauce will boil over.
2. Strain off the onion, ginger root, and garlic and return the liquid to the saucepan over low heat. Discard the vegetables.
3. Add the sugar, pineapple juice, and vinegar to the pan.
4. Combine the cornstarch with the remaining 1/4 cup water in a small bowl and stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the cornstarch, then put it back on the heat. Continue to simmer, stirring often, for 1 minute or so, until the mixture thickens. This will make about 1 cup of marinade.
5. When the teriyaki sauce has cooled, pour half of it over the chicken breast arranged in a covered container or casserole dish. Keep the other half of the sauce for later to brush over the chicken while it grills, and serve on the side as additional marinade. Marinate the breast in your refrigerator for at least 2 hours.
6. When you are ready to cook the chicken, preheat your barbecue or stove top grill to high. Grill the chicken on each side for 5 to 7 minutes or until done. When you flip the chicken over the first time, put a slice of pineapple on top of each breast, and brush with the leftover teriyaki sauce.
(For this recipe I always cook the chicken breast in my oven. Preheat the oven to 375. Place the chicken in a glass casserole dish topped with marinade that you had it sitting in your refrigerator. Cook the breast for 30 to 40 minutes or until the internal temperature reaches 165 F. When the chicken is done place a slice of pineapple on top of each breast and brush with the leftover teriyaki sauce.
Tip: Make sure you don't brush your cooked chicken with the same brush you used to brush your raw chicken.
* I usually eat this with a baked potato, broccoli or green beans and a yeast roll
-Candie Bradfield
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