Pineapple Chicken Teryaki



4 servings



1 lb. can pineapple slices
1/2 cup soy sauce
1 tbsp. molasses
2 tbsp. brown sugar
1/4 cup cooking oil
2 tbsp. cider vinegar
1 clove garlic
1/4 cup sauterne
5 boneless chicken breasts


Drain the pineapple and reserve 1/4 cup syrup. Mix the reserved syrup, soy sauce, molasses, brown sugar, oil, vinegar, garlic and sauterne. Bone and skin the chicken breasts and place in a shallow dish. Add the pineapple. Pour molasses mixture over chicken mixture and cover. Marinate in refrigerator for several hours.

Drain and reserve marinade. Grill chicken over hot coals, turning and basting frequently with reserved marinade, until tender and browned. Grill pineapple on both sides and serve 2 slices with each chicken breasts.

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3 Recipe Reviews


Nancy reviewed Pineapple Chicken Teryaki on November 5, 2000

What is sauterne?


robin reviewed Pineapple Chicken Teryaki on May 13, 2004

I made this for my body-building husband and he Loved it!!


ryansnyder reviewed Pineapple Chicken Teryaki on November 6, 2000

Sauterne is a delicate, sweet white wine from the Bordeaux region of France. Also can be a sweet to moderately dry white wine from California.