Easy Chicken Teriyaki Recipe

I’ve tried a few different teriyaki recipes over the last couple months and the end result has been,”Gee, no thanks.” Until I found this one. The balance of flavors is good, not too salty, and its easy and uncomplicated to boot. So, of course, its inclusion here. I doubled the sauce from the original recipe so I would have plenty to drizzle over my rice, but you can halve it and you will have enough to just nicely coat the chicken.

2 tablespoons oil

3 lbs. pounds chicken- skin and visible fat removed

1 1/2 cups pineapple juice

2/3 cup soy sauce (I used low sodium)

4 tablespoons brown sugar

3 tablespoons vinegar

1/2 teaspoon dry ginger (more or less to taste)

1 tablespoon minced garlic, or 1/2 teaspoon garlic powder

Fry chicken in oil over medium heat until browned on both sides. Mix the pineapple juice, soy sauce, sugar, vinegar, ginger and garlic in a small bowl until blended. Pour over the chicken, reduce heat to a low simmer and cover. Simmer until chicken is cooked through. If the sauce is a little thin, just remove chicken and let it simmer for a minute until it thickens. Serve over rice. Good with broccoli as a side.