View source for Pineapple-chicken-teriyaki-recipe

===Ingredients:===
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*1(8-ounce) can crushed pineapple
*3 tablespoons low-sodium soy sauce
*2 tablespoon honey or agave nectar
*1 teaspoon grated fresh ginger
*1 small garlic clove, finely minced
*4 boneless, skinless chicken breasts (about 2 pounds)
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===Directions:===
#To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic a bowl, whisk to combine.
#Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half.
#Place the chicken breasts in the resealable bag, close and give it a good massage to coat with the marinade. #Refrigerate for 30 minutes or up to overnight.
#When ready to cook, turn on the broiler and place the rack in the middle position.
#Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast.
#It will help keep the chicken moist.
#Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes.
#Discard any remaining marinade in the bag.
#While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan.
#Bring to a simmer and cook for 3 minutes or until thickened slightly.
#When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve immediately.