Kevin’s Teriyaki Chicken

My uncle has got to be one of the best cooks that I know. When we have a family get together, this dish is often requested.

Original recipe makes 4 servings


1 1/2 cups pineapple juice
1/2 cup soy sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
4 (6 ounce) skinless, boneless chicken breast halves

  • PREP

    10 mins

  • COOK

    15 mins


    1 day 25 mins


  1. In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
  2. Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
  3. Heat an outdoor grill for medium-high heat.
  4. Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.


Calories: 257 kcal
Carbohydrates: 15.2 g
Cholesterol: 99 mg
Fat: 2.3 g
Fiber: 0.6 g
Protein: 41.8 g
Sodium: 1917 mg