- 4 skinless, boneless chicken breast halves
- 1 cup teriyaki sauce
- 2 teaspoons ground ginger
- 1/2 cup thinly sliced green onions
- 1/4 cup packed brown sugar
- 1/4 cup low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 3/4 cup crushed pineapple, with juice
- 1 tablespoon butter
- 1 teaspoon cornstarch dissolved in
- 1 teaspoon cold water
- Place chicken breasts in a gallon-size zipper-lock bag. Add teriyaki sauce, ginger and green onions. Seal bag, squeezing as much air out of the bag as possible. Leave to marinate.
- Preheat an outdoor grill for high heat and lightly oil grate.
- While grill preheats, bring sugar, soy sauce, Worcestershire, pineapple and butter to boil in a small saucepan. Simmer to blend flavors, about 5 minutes. Whisk in cornstarch; simmer until sauce thickens slightly; cover and set aside.
- Place chicken on hot grill rack. Cover and cook until impressive grill marks appear on one side of the chicken, 4 to 5 minutes. Turn the chicken and continue to grill, covered, until it is firm to touch and just opaque throughout, 4 to 5 minutes longer, depending on their thickness. Transfer to plates, spoon sauce over chicken and serve.