| Prep time: | 5 Min |
| Cook time: | 25 Min |
| Ready in: | 8 Hrs 30 Min |
| SERVINGS: |
| Original yield: 6 servings |
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 2 cups teriyaki sauce, divided
* 6 pineapple rings
* 1/2 cup butter, melted
* 3/4 cup packed brown sugar
* 3/4 cup soy sauce
* 3/4 cup unsweetened pineapple juice
* 6 tablespoons Worcestershire sauce
DIRECTIONS
* Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
* Preheat a grill for high heat.
* Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
* In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!
