Chicken Teriyaki

I got the Weelicious cookbook recently and I’m enjoying cooking from it. I did make a baby purée from it, though I must say that the serving sizes were WAY too small for my baby’s appetite! I’m now looking into the regular meals section, and this chicken teriyaki caught my eye. It turns out it was absolutely delicious, too, and easy to boot, so I’ll be making it again! I split my chicken breast with the Little Prince, so we had enough for 2 meals (each composed of 2 adults and a one-year-old). I served it with spinach gnocchi.

1 8-oz. can crushed pineapple in juice
½ cup soy sauce or GF tamari sauce
3 Tbsp. honey (use something like maple syrup if your child is younger than one!)
1 tsp. fresh ginger, peeled and grated
1 small clove garlic, minced
4 chicken breasts, boneless, skinless

Place the crushed pineapple and juice, soy sauce, honey, ginger and garlic in a large bowl and whisk to combine.

Place the chicken breasts in a bowl (or a zipper bag for easy clean up) cover with 2/3rds of the teriyaki sauce (reserving the remaining for the sauce) and refrigerate for 30-60 minutes (Keeping the chicken in the marinade overnight will make it even tastier!)

Preheat the oven to the broil setting and place the rack in the middle shelf of the oven (at this point you can discard the sauce that you marinated the chicken in).

Place the chicken breasts on a baking sheet and broil for 8-10 minutes on each side for a total of 16-20 minutes (if the chicken is thick, it may take an extra minute or two). The chicken can also be grilled for 6 minutes on each side. (I used a thermometer to check for doneness.)

While the chicken is broiling, put the remaining teriyaki sauce in a saucepan, add 1 tsp. of cornstarch and cook over medium heat for 1 minute or until thickened.

Remove the chicken breasts from the oven and allow to cool for several minutes.

Slice the chicken, cover with sauce and serve.