Here’s a really really simple recipe for Pineapple Chicken Teriyaki and it requires very few ingredients which is wonderful! I used Bragg’s Liquid Aminos instead of soy to be more paleo friendly.
Since I had a can of pineapple chunks instead of crushed pineapple, I simply chopped mine up into smaller pieces.
Now to combine everything together to make the teriyaki sauce …
The chicken is marinated in the teriyaki sauce for 30 minutes to overnight in the refrigerator in a plastic bag. This will help the chicken to absorbe the flavors.
Next, you’ll be broiling the chicken …
Ready to try this paleo recipe?
- 1 – 8 ounce can crushed pineapple
- 3 tablespoons Braggs liquid aminos or soy sauce
- 2 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 4 boneless, skinless chicken breasts
- For the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic in a bowl then whisk to combine.
- Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half.
- Add the chicken breasts to the resealable bag then seal it and give the chicken a good massage to coat with the sauce.
- Refrigerate for 30 minutes or overnight.
- When ready to cook, turn the broiler on and place the rack in the middle position.
- Put the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the chicken to help keep the chicken moist.
- Broil for 8 to 10 minutes on each side for a total of 16-20 minutes.
- Discard any remaining marinade in the bag.
- While the chicken is broiling, heat the reserved teriyaki sauce in a saucepan and bring it to a simmer for about 3 minutes or until slightly thickened.
- When the chicken is cooked, slice the chicken, pour the teriyaki sauce over the top and serve immediately (or you can leave it whole).
Simple, eh? I like simple recipes.