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Pineapple Chicken Teriyaki

Add pineapple, honey, soy sauce, olive oil, garlic and ginger to a blender or food processor. Pulse until smooth with a few chunks to complete the pineapple teriyaki sauce. 

 

 Place chicken breasts in a shallow baking dish and pour the pineapple teriyakisauce evenly over them. Flip breasts to coat. Cover dish with aluminum foil. The chicken can be marinated in the fridge over night or baked right away. 

 

 Preheat the oven to 375 degrees F. Bake the chicken for 20 minutes, thenremove the tinfoil and bake, uncovered, for another 10 minutes. Let chickenrest for 10 minutes, then serve.

Ingredients:

1)

fresh pineapple : 0.5 cup

2)

honey : 2 tablespoon

3)

Bragg's soy sauce : 2 tablespoon

4)

olive oil : 2 tablespoon

5)

garloc clove, minced : 1

6)

minced ginger : 2 teaspoon

7)

boneless, skinless chicken breasts: 20 oz

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