Hawaiian Chicken I

Name: Hawaiian Chicken I
Prep time: 8 h 30 min
Cook time: 8 h 30 min
Total time: 8 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters packed brown sugar; 118 milliliters butter, melted; 177 milliliters unsweetened pineapple juice; 6 pineapple rings; 6 skinless, boneless chicken breast halves; 177 milliliters soy sauce; 473 milliliters teriyaki sauce, divided; 6 Tbsps Worcestershire sauce

Need a gluten free main course? Hawaiian Chicken I could be a tremendous recipe to try. One serving contains 536 calories, 33g of protein, and 18g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of chicken breast halves, pineapple rings, pineapple juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pineapple rings you could follow this main course with the Lemony Glazed Pineapple Upside Down Gingerbread as a dessert.

Instructions

Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.

Ingredients you will need

Chicken Breast Halves

Teriyaki Sauce

Preheat a grill for high heat.

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Grill

Lightly oil the grill grate.

Ingredients you will need

Cooking Oil

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Grill

Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear.

Ingredients you will need

Chicken Breast

Marinade

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Grill

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.

Ingredients you will need

Teriyaki Sauce

Pineapple

Butter

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.

Ingredients you will need

Worcestershire Sauce

Pineapple Juice