Grilled Teriyaki Chicken

  • 4 boneless chicken breasts or thighs
  • 1 cup pineapple juice
  • 3/4 cup soy sauce
  • 1/4 c agave nectar
  • 2 cloves garlic, chopped fine
  • 1 tsp ground ginger
  • 1/2 teaspoon onion powder
  1. In a small bowl, whisk together the pineapple juice, soy sauce, agave nectar, garlic, ginger, and onion powder. 
  2. Place the chicken in a Ziploc bag and pour the marinade over the top. Set the bag of chicken in the fridge and allow it to soak for 2-4 hours.
  3. Grill the chicken on the grill or in a grill pan till cooked through. Serve with tropical rice.