This was given to me by my best friend years ago and is a favorite of our family!
Ingredients
- skinless, boneless chicken breast halves: 6 piece
- Teriyaki sauce: 2 cups (divided)
- pineapple rings: 6 piece
- butter: 0.5 cup (melted)
- packed brown sugar: 0.75 cup
- soy sauce: 0.75 cup
- unsweetened pineapple juice: 0.75 cup
- Worcestershire sauce: 6 Tbsp
Metric Conversion
Stages of cooking
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Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
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Preheat a grill for high heat.
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Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
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In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!
