Teriyaki chicken with pineapple^

4 servings

Ingredients

Quantity Ingredient
½ cup Firmly packed brown sugar
1 teaspoon Cornstarch
½ cup Reduced sodium soy sauce
1½ teaspoon Finely chopped gingerroot
½ teaspoon Minced garlic
1 can (8oz) pineapple slices in
Their own juice, drained
¼ cup Drained pineapple liquid
4 Boneless skinless chicken
Breast halves

Directions

Heat grill or broiler. In small saucepan, combine brown sugar, cornstarch, soy sauce, ginerroot, garlic and reserved pieapple liquid; blend well. Cook over medium-high heat 1-2 minutes or until mixture boils, stirring occasionally. Place chicken in a 12x8" baking dish. Add marinade and let stand 10 minutes.

When ready to cook, oil grill rack. Place on gas grill over medium heat, 4-6" from medium coals on a charcoal grill or 4-6" from heat in broiler. Cook until juices run clear and chicken is fork tender, 15-20 minutes, turning occasionally and basting frequently with marinade.

Place pineapple on grill or broiler rack during last 5 minutes of cooking; cook until thoroughly heated, turning once and brushing with marinade. To serve, place one pineapple slice on each piece of chicken.

Per serving: 200 calories, 28 g protein, 13 g carbohydrate, 1 g fiber, 3 g fat, 73 mg cholesterol, 390 mg sodium, 340 mg potassium, 3 lean meat and 1 friut exchange. Fast & Healthy 8/92 Carolyn Shaw 7-95 Submitted By CAROLYN SHAW On 09-04-95

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