Pineapple Teriyaki Chicken

Step 1

Combine all sauce ingredients.  Set half of the sauce aside and refrigerate.

Step 2

Combine chicken with remaining sauce. Marinate 4 hours or overnight if possible.

Step 3

Thicken Remaining Teriyaki Sauce: Place reserved sauce in a small saucepan and bring to a simmer. Combine cornstarch with 2 tablespoons water. Add cornstarch a little at a time to reach desired consistency, you may not use all of it.

Step 4

Remove chicken from marinade and discard marinade. Place chicken, pineapple rings and green onions in a 9x13 pan. Top with thickened teriyaki sauce.

Step 5

Bake at 425˚F oven for 25 minutes or until chicken reaches 165°F. Broil 3-5 minutes or until brown.

Step 6

Preheat grill to medium.

Step 7

Grill chicken basting with thickened sauce for about 6-8 minutes per side or until no pink remains. Grill pineapple slices for 5 minutes.