Ingredients

The following ingredients have 4 Servings
  • 6 boneless skinless chicken breasts ((about 4 oz each))
  • 1 cup teriyaki sauce
  • 1/2 cup pineapple juice
  • 1/4 cup orange juice concentrate (thawed)
  • 1/2 cup brown sugar (can substitute with coconut sugar )
  • 1/2 cup vinegar
  • 1 tsp garlic powder
  • 1/4 cup Worcestershire sauce
  • 1/2 cup Good Seasons Italian Dressing prepared with olive oil (or your favorite bottled Italian Dressing)
  • For the Pineapple Salsa:
  • 2 cups fresh pineapple, chopped
  • 3 tbsp fresh cilantro (chopped)
  • 3 tbsp fresh lime juice
  • 2 small jalapenos (seeded and minced)
  • 1 tbsp grapeseed oil
  • 1/2 tsp salt
  • freshly ground pepper to taste

Instruction

  • For the Marinade:Mix marinade ingredients (everything but the chicken) in a saucepan and bring to a boil over medium-high heat, stirring with a whisk.  Once mixture has boiled, turn off heat and allow to cool to room temperature. Pour mixture over chicken breasts in a covered bowl and marinate at least 4 hours (preferably overnight) in the refrigerator.  
  • For the Salsa:Place all ingredients in a medium-size bowl and toss to coat. Cover and refrigerate for an hour or so to blend the flavors. Bring to room temperature to serve over the chicken.
  • Prepare Grilled Chicken:Grill chicken over medium-high heat about 4-5 minutes each side, or until juices run clear and internal temperature reaches 163 degrees. Allow chicken to rest for at least 5 minutes before garnishing with salsa. Serve over brown rice or coconut rice.