Barbecue Teriyaki Chicken
Ingredients
350ml pineapple juice
125ml soy sauce
1 teaspoon ground ginger
1/2 teaspoon garlic granules
1/4 teaspoon white pepper
4 (175g) skinless, boneless chicken breast fillets
Preparation
In a large bowl, mix together the pineapple juice, soy sauce, ginger,
garlic granules and white pepper. Reserve a small amount of the
marinade separately for dipping later.
Place chicken in marinade and add enough water to cover. Cover and
refrigerate for 24 hours.
Heat an outdoor barbecue for medium-high heat.
Brush grate lightly with oil. Barbecue chicken 5 to 7 minutes per side,
depending on thickness. Chicken is done when inside is no longer pink
and juices run clear.
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