Title: Pineapple-Chicken Teriyaki
Categories: Entree Chicken
Yield: 4 Servings
| 1 | lb | Can of pineapple slices |
| 1/2 | c | Soy sauce |
| 1 | tb | Molasses |
| 2 | tb | Brown sugar |
| 1/4 | c | Cooking oil |
| 2 | tb | Cider vinegar |
| 1 | | Small clove of garlic |
| 1/4 | c | Sauterne |
| 5 | | Chicken breasts (boneless) |
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.