Servings: 4
21-Day Fix Containers: 1 red, 1 yellow, 1/2 purple
Ingredients:
1 (8 oz) can crushed pineapple (fresh is better, but a can will work okay)
2 Tbsp low-sodium soy sauce
2 Tbsp raw honey or agave nectar
1 tsp grated fresh ginger
1 small garlic clove, finely minced
4 boneless, skinless chicken breasts (about 2 pounds)
Directions:
** Note: Can make the sauce and marinate the chicken ahead of time.
~ Place crushed pineapple, soy sauce, honey, ginger, and garlic in a bowl. Whisk to combine. Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half.
~ Place the chicken breasts in the resealable bag, close, and give it a good massage to coat with the marinade.
~ Refrigerate for 30 minutes or up to over night (the longer the better!)
~ When ready to cook, turn on the broiler and place the rack in the middle position. Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast.
~ Broil for 8 - 10 minutes on each side, for a total of 16 - 20 minutes. Discard any remaining marinade in the bag.
~ While the chicken is broiling, heat the reserved teriyaki (that you had previously set aside) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened slightly.
~ When chicken is done, slice the chicken, pour the teriyaki sauce over top and serve immediately over brown rice.
* Instead of broiling the chicken, it can also be grilled for 6 minutes on each side.
Suggested side dish: Lemony Green Beans (click for recipe)
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