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Ingredients

4 each Chicken breats, 6 - 7 oz. each, boneless, skinless

1/2 cup Brown sugar

1/3 tsp. Garlic, minced

2 each Green onions, minced

1/2 tsp. Fresh ginger minced

1/2 cup Soy sauce

1 1/4 cup Pineapple juice

as needed Corn starch mixed with water to create slurry

for service Pineapple slices, grilled

for service Steamed rice

Method

Combine brown sugar, garlic, green onion, ginger, soy sauce and pineapple juice. Mix well. Place chicken breasts in a non-reactive dish or bowl. Pour 1/2 of marinade mixture over chicken breasts. Marinate for 12 - 24 hours. Place remaining 1/2 liquid in a saucepan. Bring to a simmer. Add corn starch slurry to thicken and create Teriyaki Sauce. Strain Teriyaki Sauce and reserve. Remove marinated chicken breasts and drain well. Cook on a preheated grill with pineapple slices. Serve with Teriyaki Sauce, grilled pineapple and steamed rice.

Makes 4 Servings