WESTERN SIZZLIN "TERIYAKI" CHICKEN BREAST

Western Sizzlin

Provided by @MakeItYours

Number Of Ingredients 11

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3/4 cup water
1/2 cup soy sauce
1 slice onion, quartered (1/4 inch thick)
2 nickel-size slices peeled gingerroot, halved
2 cloves garlic, quartered
1/3 cup sugar
1/3 cup pineapple juice (from canned pineapple slices)
2 tablespoons vinegar
1 tablespoon cornstarch
4 boneless, skinless chicken breast halves
4 canned pineapple slices in juice (5.5 ounce can)

Steps:

Combine 1/2 cup water with the soy sauce in a small saucepan over high heat. Add the onion, ginger root, and garlic. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Strain off the onion, ginger, and garlic and return the liquid to the saucepan over low heat. Discard the vegetables.
Add the sugar, pineapple juice, and vinegar to the pan.
Combine the cornstarch with the remaining 1/4 cup water in a small bowl and stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the cornstarch, then put it back on the heat. Continue to simmer, stirring often, for 1 minute or so, until the mixture thickens. This will make about 1 cup of marinade.
When the teriyaki sauce has cooled, pour half of it over the chicken breasts arranged in a covered container or zip-top bag. Keep the other half of the sauce for later to brush over the chicken while it grills, and to serve on the side as additional marinade. Marinate the breasts in your refrigerator for at least 2 hours.
When you are ready to cook the chicken, preheat your barbecue or stovetop grill to high. Grill the chicken on each side for 5 to 7 minutes or until done. When you flip the chicken over the first time, put a slice of pineapple on top of each breast, and brush with the leftover teriyaki sauce. When the chicken is done, serve with rice and/or steamed vegetables.
Serves 2.