Pineapple-Chicken Teriyaki

Recipe Ingredients

1 lb	454g / 16oz	Can of pineapple slices
1/2 cup	118ml	Soy sauce
1 tablespoon	15ml	Molasses
2 tablespoons	30ml	Brown sugar
1/4 cup	59ml	Cooking oil
2 tablespoons	30ml	Cider vinegar
1		Garlic
1/4 cup	59ml	Sauterne
5		Chicken breasts - (boneless)

Recipe Instructions

Drain the pineapple and reserve 1/4 cup syrup. Mix the reserved syrup, soy sauce, molasses, brown sugar, oil, vinegar, garlic and sauterne.

Bone and skin the chicken breasts and place in a shallow dish. Add the pineapple.

Pour molasses mixture over chicken mixture and cover.

Marinate in refrigerator for several hours.

Drain and reserve marinade.

Grill chicken over hot coals., turning and basting frequently with reserved marinade, until tender and browned.

Grill pineapple on both sides and serve 2 slices with each chicken breasts.

Source:
Bobby Flay and Jack McDavid

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