Our family provided teriyaki chicken at Fish Lake for the annual family reunion, and we had several requests for the recipe. Here it is.
1 20 oz. can pineapple rings (drain but save juice)
½ c. soy sauce (Kikkoman’s)
2 Tb. Molasses
2 Tb. Brown sugar
¼ c. oil
2 Tb. Cider vinegar
½ tsp. garlic powder
Mix all together (including juice from pineapple rings). We just put everything in a big ziplock baggie. Marinade 6-8 hours or overnight. One recipe will marinade 6-8 chicken breasts.
Drain off marinade (and save) and grill on barbeque. Baste with marinade while it barbeques.
Grill pineapple rings on grill right before ready to serve. Put on top of chicken when you serve.
Thanks to Dan's family for this yummy recipe! It's one of our favorites.
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