Teriyaki Pineapple Chicken

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Teriyaki and Pineapple Chicken

Category: Main Dish | Serves: 4

(27 ratings)

Nutrition Information:

Calories: 185
Protein: 20 g
Carbs: 18 g
Fat: 4 g
Saturated Fat: 2 g
Sodium: 384 mg
Fiber: 1 g

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Ingredients:

¼ cup low sodium teriyaki sauce (or ¼ 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
1 tablespoon butter

Directions:

1	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.
2	Meanwhile, preheat grill to medium-high, or oven to 400°F.
3	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.
4	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. Stir in butter. Serve the chicken and pineapple drizzled with the sauce.
5	ENJOY!