From ?Top Secret Restaurant Recipes? by Todd Wilbur

Teriyaki Sauce:

3/4 C. water

1/2 C. soy sauce

1 slice onion, quartered (1/4-inch thick)

2 nickel-size slices peeled gingerroot, halved

2 cloves garlic, quartered

1/3 C. sugar

1/3 C. pineapple juice (from canned pineapple slices)

2 Tbs. vinegar

1 Tbs. cornstarch

 

4 boneless, skinless chicken breast halves

4 canned pineapple slices in juice (5.5 oz. can)

 

1. Combine 1/2C. water (use 1/4 C. water later) with the soy sauce in a small saucepan over high heat. Add the onion, gingerroot, and garlic. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

2. Strain off the onion, ginger and garlic and return the liquid to the saucepan over low heat. Discard the vegetables.

3. Add the sugar, pineapple juice and vinegar to the pan.

4. Combine the cornstarch with the remaining 1/4 C. 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 in the heat. Continue to simmer, stirring often, for 1 minute or so, until the mixture thickens. This will make about 1 C. of marinade.

5. When the teriyaki sauce has cooled, pour half of it over the chicken breasts arranged in a covered container or casserole dish. 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.

6. When you are ready to cook the chicken, preheat your barbecue or stovetop grill to high. Grill the chicken on each side for 5-7 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.

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