Grilled Pineapple Teriyaki Chicken

Ingredients

4 boneless skinless chicken breasts
½ cup brown sugar
½ cup soy sauce
¼ cup pineapple juice
2 cloves minced garlic
¼ teaspoon pepper
½ teaspoon salt
1 tablespoon cornstarch
1 tablespoon water
green onions, for garnish
sesame seeds, for garnish

Directions

In a small saucepan over medium heat, whisk together the ½ cup brown sugar, ½ cup soy sauce, ¼ cup pineapple juice, 2 cloves minced garlic, ¼ teaspoon pepper, and ½ teaspoon salt.

Whisk together 1 tablespoon water and 1 tablespoon cornstarch. Slowly whisk the mixture into the sauce mixture.

Bring the sauce mixture to a boil. Boil for 1-3 minutes until it just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.

Marinate 4 boneless skinless chicken breasts in the sauce in the fridge for at least 30 minutes.

Grill the chicken on each side for 6-7 minutes or until no longer pink.

Brush the grilled chicken with reserved sauce before serving. Garnish with green onions, and sesame seeds, if desired.