Grilled Chicken Teriyaki

A Heart-Healthy Entrée Recipe

• 1 8-10 oz. boneless, skinless chicken breast, split and pounded thin
• 2 Tbsp. low-sodium soy sauce
• 1 tsp. honey
• 1 Tbsp. dry sherry
• ½ cup unsweetened canned pineapple juice
• 1 tsp. grated ginger
• 2 slices canned pineapple
• 1 scallion, slivered

Place chicken breast in a shallow glass or ceramic pan. Combine soy sauce, honey, sherry, pineapple juice, and ginger, and pour over chicken breast. Cover with plastic wrap and marinate in refrigerator for 2-4 hours. Heat up grill pan and cook chicken for 4-5 minutes on each side or until cooked through. Discard any remaining marinade. Grill pineapple briefly if desired. Garnish with scallions and sliced pineapple.

Makes 2 servings.

Nutrition Facts (per serving): Calories 220, Fat 1.5 g, Sodium 360 mg, Carbs 19 g, Fiber 1 g, Protein 30 g

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