"By marinating the chicken in teriyaki sauce and pineapple, it is deliciously juicy and succulent after grilling. Even though you could use this sauce on any meat or fish, it does seem to taste best with chicken."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Place chicken breasts in a gallon-size zipper-lock bag. Add teriyaki sauce, ginger and green onions. Seal bag, squeezing as much air out of the bag as possible. Leave to marinate.
Preheat an outdoor grill for high heat and lightly oil grate.
While grill preheats, bring sugar, soy sauce, Worcestershire, pineapple and butter to boil in a small saucepan. Simmer to blend flavors, about 5 minutes. Whisk in cornstarch; simmer until sauce thickens slightly; cover and set aside.
Place chicken on hot grill rack. Cover and cook until impressive grill marks appear on one side of the chicken, 4 to 5 minutes. Turn the chicken and continue to grill, covered, until it is firm to touch and just opaque throughout, 4 to 5 minutes longer, depending on their thickness. Transfer to plates, spoon sauce over chicken and serve.