Grilled Teriyaki Chicken

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.