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Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut in half horizontally
- 2 cloves garlic, grated
- 1/4 cup honey
- 1/2 cup soy sauce
- 1/2 tablespoon fresh ginger, grated (or 1/2 teaspoon ground ginger powder)
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon cornstarch + 1 tablespoon water
- 1/2 fresh pineapple, peeled and cut into large slices
- 1/2 red bell pepper, cut into large slices
- 1/4 small purple onion, diced
- 1/2 jalapeno, finely chopped (adjust to taste)
- Juice of 1 lime
- 1 tablespoon lime zest
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Combine garlic, honey, soy sauce, ginger, apple cider vinegar, and black pepper in a bowl to make marinade.
- Place chicken in a shallow bowl, pour half of the sauce over it, toss to coat, cover, and refrigerate for 15 minutes.
- Preheat grill to medium heat.
- Grill chicken, pineapple, and red bell pepper, turning veggies every 2-3 minutes and chicken for 9-10 minutes.
- Chop grilled ingredients for salsa and mix with onion, jalapeno, lime juice, lime zest, salt, and pepper.
- Mix cornstarch and water to make a slurry; add to reserved teriyaki sauce and heat until thickened.
- Serve grilled chicken with pineapple salsa on rice, drizzled with teriyaki sauce.
Notes
Don’t skip marinating the chicken; it enhances flavor.
Adjust jalapeno for preferred spiciness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 14
- Sodium: 700
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
- Cholesterol: 70