BBQ Pineapple Chicken can be a low sodium replacement for teriyaki chicken!
Ingredients:
4-5 oz. skinless chicken breast, diced into 2-inch cubes
20 oz can pineapple rings
2 tsp chopped garlic
1tsp Dijon mustard
1/2 top wasabi paste
Directions:
Remove pineapple rings from can and save the drained pineapple juice. Mix pineapple juice with garlic, mustard, and wasabi paste. Dice chicken breasts into 2-inch cubes. Combine Pineapple juice mixture and chicken together and marinate overnight in the refrigerator. Place the chicken pieces on skewers or grill on the barbeque on a metal grate. Barbecue chicken on a hot grill until the chicken is golden brown and is cooked in the center (5 to 10 minutes depending upon the temperature of your grill). Serve over four pineapple rings.
Serves 4