Based on memory of an old restaurant recipe, here is a timeless classic that’s sure to satisfy every time.
- 4 skinless, deboned chicken breasts
- 4 pineapple rings
- 16 ozs pineapple juice
- 1 Tbsp honey
- 8 ozs Kikkoman ® soy sauce
- 1 Tbsp brown sugar
- 8 ozs white wine, preferrably Chablis
- ½ tsp garlic powder
- 1 dash of ground ginger
- sesame seeds for garnish
Create the marinade by mixing together the pineapple juice, soy sauce, brown sugar, white wine, honey, garlic powder, and ginger. Put 1 cup of the mixture aside for later use.
Completely cover the chicken breasts with the marinade in a large bowl or casserole dish, cover with plastic wrap, and refrigerate for at least 48 but preferrably 72 hours.
Remove chicken breasts from teriyaki marinade and discard the marinade.
Grill the chicken breasts on a hot grill, crisscrossing the score lines at each turn, until done. Score the pineapple slices in a likewise fashion. Heat the unused teriyaki marinade on a warm part of the grill.
Serve each breast on a bed of white or brown rice with a little warm teriyaki sauce ladled over the top and the rest in small side cups for dipping. Sprinkle sesame seeds over the chicken and top with a grilled pineapple ring for presentation.