Pineapple Teriyaki Grilled Chicken
- 1 small can pineapple slices, in pineapple juice (no sugar or other sweetener added)
- ⅛ cup vegetable oil
- ⅛ cup soy sauce substitute (see recipe)
- ⅛ cup brown sugar
- ¼ tsp garlic powder
- ¼ Mrs Dash Chicken Grilling Seasoning blend
- ½ tsp ground black pepper
- 1 lb skinless, boneless chicken breast halves or chicken tenders
- Drain the pineapple, reserving the juice.
- In a medium bowl, mix the reserved pineapple juice, vegetable oil, soy sauce substitute, brown sugar, garlic powder, Mrs Dash Chicken Grilling Seasoning blend, and pepper.
- Place the chicken in the bowl, and stir to coat the chicken on all sides with the mixture. Cover, and marinate in the refrigerator for 8 hours or overnight.
- Heat grill to medium-high. Place chicken on grill until just cooked through (about 5-7 minutes per side if you use breast; less time for tenders). Discard any leftover marinade.
- Remove chicken from grill. Place the pineapple slices on grill and cook just until grill marks appear (about 1 minute per side).
- Serve chicken garnished with the pineapple.
Serving size: 4 oz. Sodium: 60 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/pineapple-teriyaki-grilled-chicken/
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