Sweet Island Teriyaki Chicken

• Gluten free

• Meat

  • 1 lb Chicken breasts

• Produce

  • 2 Garlic cloves
  • 1/4 tsp Onion powder
  • 1/4 cup Pineapple

• Condiments

  • 1/4 cup Soy sauce

• Baking & Spices

  • 1/2 cup Brown sugar
  • 2 tsp Cornstarch
  • 1 tsp Ginger spice
  • 1/4 tsp Pepper
  • 1 Salt and pepper
  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on therecipecritic.com

Description

Ingredients

• 1 pound Chicken Breasts (about 3-4 smaller sized)*
• 1 Tablespoon Olive Oil
• Salt and pepper
• Sweet Island Teriyaki Sauce:
• ¼ cup soy sauce
• ½ cup brown sugar
• ¼ cup crushed pineapple
• 2 Garlic Cloves, minced
• 1 teaspoon ginger spice
• ¼ teaspoon onion powder
• ¼ teaspoon pepper
• 1 teaspoon sesame seeds
• 2 teaspoons cornstarch
• Optional toppings: green onions, pineapple chunks, sesame seeds

Directions

• In a medium sized skillet heat the oil over medium high heat. Salt and pepper the chicken and add them to the skillet. Cook on each side until lightly brown and cooked throughout (165 degrees). Remove the chicken and set aside on a plate.
• Add the soy sauce, brown sugar, crushed pineapple, garlic, ginger, onion powder, pepper, sesame seeds and cornstarch and whisk. Cook over medium high heat for about 3-4 minutes until it starts to thicken. Add the chicken back to the skillet and coat in the marinade. Serve over rice and top with optional toppings.