Sweet and tangy teriyaki sauce is a favorite in Asian cooking. In this unique recipe, the addition of mirin, a naturally sweet rice cooking wine, adds depth to the customary sauce and combines with pineapple juice to tenderize the chicken breasts.
Whisk together tamari soy sauce, pineapple juice, sugar, garlic and mirin in a wide, shallow dish. Transfer half of the marinade to a small bowl, cover and refrigerate. Add chicken to dish with remaining marinade, turn to coat all over, cover and refrigerate for 4 hours, or overnight.
Prepare a grill for medium heat cooking. Grill chicken for about 10 to 15 minutes on each side, or until a knife inserted into the thickest part reveals clear juices. Heat reserved marinade and serve on the side for dipping.
Per Serving:310 calories (70 from fat), 8g total fat, 2.5g saturated fat, 85mg cholesterol, 1120mg sodium, 16g carbohydrates, 33g protein.
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