Grilled Teriyaki Chicken with Pineapple

Serves: ~8

Ingredients: 

• 1 c. soy sauce
• 1/4 c. rice wine vinegar
• 1/2 c. + 2 tbsp. water
• 1 c. brown sugar
• 5 cloves garlic, minced
• 2 tsp. fresh ginger
• 1/4 tsp. salt
• 1/2 tsp. black pepper
• 2 tbsp. corn starch
• ~8 chicken breasts
• pineapple rings
• green onions, chopped (optional)
• sesame seeds (optional)
• brown rice, cooked (optional)

Instructions:

1. In a large bowl, whisk together the soy sauce, rice wine vinegar, 1/2 c. of the water, brown sugar, garlic, ginger, salt, and black pepper. Pour half of the mixture over the chicken breasts and marinate for at least 4 hours, preferably overnight. 
2. Pour the other half of the mixture into a sauce pan and add the extra 2 tbsp. of water and the corn starch. Simmer over a medium heat until the sauce thickens. Set aide until you are ready to grill the chicken. 
3. Once the chicken is done marinating, turn your grill to a medium-high heat and place all your chicken on it. Coat one side of the chicken with the sauce and then wait for a few minutes before flipping the chicken over and coating the other side in sauce. Continue turning the chicken and brushing it with the marinade until the chicken is finished cooking (it will have an internal temperature of at least 165℉.) If you want you can save some of the marinade for the grilled pineapple. Place the chicken on a plate and cover with aluminum foil, let sit for ~10 min. 
4. While the chicken is sitting, brush the pineapple rings with teriyaki sauce and grill on both sides, this shouldn't take that long.
5. Eat on brown rice with green onions and sesame seeds.