Teriyaki Chicken with Grilled Pineapple

 Teriyaki Chicken with Grilled Pineapple

Ingredients

 

·         2 pounds chicken breast

·         2 tablespoon canola oil

·         2/3 cup sugar

·         1/4 cup low sodium soy sauce

·         1 teaspoon lemon juice

·         1/2 teaspoon garlic powder

·         1/4 teaspoon ground ginger

·         1/3 cup water

·         2 tablespoons cornstarch and 2 tablespoons of water mixed together

Instructions

1.                 In a bowl, add the canola oil to chicken thighs while waiting for grill pan to heat up on high.

2.                 Add the chicken to grill pan and grill on high for 3-5 minutes on each side. Alternately, cook chicken in skillet until done.

3.                 While the chicken is cooking, Add the sugar, soy sauce, lemon juice, garlic powder, ground ginger, 1/3 cup water and bring to a boil on high heat.

4.                 Lower temperature to medium-low and cook for 2-3 minutes.

5.     Add the water/cornstarch mixture then cook over low heat until just thickened.

6.                 Meanwhile, slice pineapple into rings (center can remain). Heat oven to broil or cook over grill (if using oven, line cookie tray with foil and place oven safe cooling rack on top. Layer pineapple on cooling rack). Brush coconut milk over pineapple pieces then sprinkle with brown sugar. Grill or broil until tender and a bit caramelized.

7.                 Spoon the sauce over the chicken and serve with brown rice and grilled pineapple.