Teriyaki Chicken with Pineapple

Serves: 2

3 T. soy sauce
1 T. vegetable oil
1/2 t. ground ginger
1/2 t. garlic powder
1/8 t. pepper
1 can pineapple chunks or rings in juice
2 boneless, skinless chicken breasts
Cooked white rice

Combine soy sauce, oil, ginger, garlic powder, pepper and 1/4 cup pineapple juice from can in a small bowl. Put chicken breasts in a resealable, plastic bag and add marinade. Refrigerate for one hour. In a greased square baking dish, pour remaining pineapple juice from can to cover bottom of dish. Place chicken on top of juice and put pineapple pieces on top of chicken. Bake at 375 degrees for 30-35 minutes or until internal temperature reaches 170 degrees. Serve over rice.

Tips: If you prefer to cook these on the barbecue or to keep the chicken moister, these also cook excellent in foil packets. To make packets, place two pieces of foil on top of each other. Spray with no-stick spray. Place chicken in middle and top with pineapple. Bring long sides of foil together and fold over 2-3 times. Repeat with one short side. Then add a small amount of marinade before closing the last side. Do not fold foil tight around chicken; there should be extra room inside packet. In the oven, cook the same as above. On the barbecue, grill on medium heat for 25-35 minutes or until 170 degrees. I also shared this recipe at All the Small Stuff's Tuesdays at the Table.

Recipe from Stacy