| Teriyaki and Pineapple Chicken - Lactose Free
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| Servings: 4 Category: Main Dish |
(17 ratings) |
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Nutrition
Information:
Calories:
0
Protein:
0g
Carbs:
0 g
Fat:
0 g
Saturated Fat:
0 g
Sodium:
0 mg
Fiber:
0 g
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Ingredients - 1/4 cup low sodium teriyaki sauce (or 1/4 cup low sodium soy sauce with 2 tbsp brown sugar)
- 1 20-ounce can pineapple rings, plus 1/3 cup juice from the can
- 4 large boneless, skinless chicken breasts
- 1 teaspoon cornstarch
Instructions - Whisk teriyaki sauce (or soy sauce, brown sugar) and the 1/3 cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.
- Meanwhile, preheat grill to medium-high, or oven to 400°F.
- Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.
- Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Serve the chicken and pineapple drizzled with the sauce.
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