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Chicken Teriyaki with Pineapple Salsa
4 tablespoons mirin (rice wine)
4 tablespoons rice vinegar
4 tablespoons sugar
1 tablespoon freshly grated ginger
3.5 tablespoons beer
2 skinless, boneless chicken breasts 4 to 6 ounces each
4 teaspoons diced red onion
2.5 tablespoons diced red pepper
1 small jalapeño chili pepper, seeded and diced
1 teaspoon chopped cilantro
2 teaspoons orange juice
2. Marinate the chicken in the teriyaki marinade, cover and refrigerate for at least 30 minutes or overnight.
3. For the salsa, combine all of the ingredients in a small mixing bowl. (This can be done in advance and stored in the refrigerator for up to 3 days.)
4. Preheat the grill or broiler.
5. Grill or broil the chicken on each side until it is cooked through, about 4 to 6 minutes per side, depending on thickness.
Serving Size: 1 chicken breast with salsa
Number of Servings: 2
- 10 g
- 2 g
- 1 g
- 40 g
- Saturated Fat
- 1 g
- 837 mg