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- 6 oz. skinless, boneless chicken breasts
- 2 cup(s) teriyaki sauce divided
- 6 pineapple rings
- 1/2 cup(s) butter melted
- 3/4 cup(s) brown sugar
- 3/4 cup(s) soy sauce
- 3/4 cup(s) unsweetened pineapple juice
- 1. Place the chicken breasts 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 and pineapple juice stirring occasionally until sugar is dissolved. Serve with chicken for dipping.
This recipe is a personal recipe added by tjcavallucci and has not been tested or endorsed by MyRecipes.
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Hawaiian Chicken Recipe at a Glance
- COURSE: Main Dishes