Hawaiian Chicken I recipe

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Ingredients

6 skinless, boneless chicken breast halves
2 cups teriyaki sauce, divided
6 pineapple rings
½ cup butter, melted
¾ cup packed brown sugar
¾ cup soy sauce
¾ cup unsweetened pineapple juice
6 tablespoons Worcestershire sauce

Nutrition Info

547.8 calories
carbohydrate: 63.2 g
cholesterol: 107.9 mg
fat: 18.2 g
fiber: 0.9 g
protein: 32.5 g
saturatedFat: 10.5 g
servingSize: -
sodium: 5830.9 mg
sugar: 56.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.

  2. Preheat a grill for high heat.

  3. Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.

  4. In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

Recipe Yield

6 servings

Recipe Note

This was given to me by my best friend years ago and is a favorite of our family!

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