Kevin's Teriyaki Chicken Recipe
- 1 ½ cups pineapple juice
- ½ cup soy sauce
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- 4 (6 ounce) skinless, boneless chicken breast halves
step 1: In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
step 2: Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
step 3: Heat an outdoor grill for medium-high heat.
step 4: Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.