- 6 skinless, boneless chicken
- breast halves
- 2 cups teriyaki sauce, divided
- 6 pineapple rings
- ½ cup butter, melted
- ¾ cup packed brown sugar
- ¾ cup soy sauce
- ¾ cup unsweetened
- pineapple juice
- 6 tablespoons Worcestershire
"Teriyaki chicken laden with pineapple is served with a spicy, sweet pineapple-soy dipping sauce. Aloha!"
1.Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
2.Preheat a grill for high heat.
3.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.
4.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!