Preparation Steps

• In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, minced garlic, grated ginger, and sesame oil until well combined.
• Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Seal or cover and let marinate in the refrigerator for at least 30 minutes.
• If using a grill, preheat it to medium-high heat. If using a skillet, heat over medium heat.
• Remove the chicken from the marinade, allowing excess marinade to drip off. Grill or sear the chicken for about 6-8 minutes on each side, or until cooked through and juices run clear.
• While the chicken is cooking, pour the remaining marinade into a small saucepan. Bring it to a boil over medium heat, then reduce to a simmer.
• In a small bowl, mix cornstarch with water to create a slurry. Stir this into the boiling marinade. Cook for an additional 2-3 minutes until thickened.
• Once the chicken is cooked, brush the thickened teriyaki sauce over the chicken, coating it generously.
• Remove the chicken from the grill or skillet and let it rest for a few minutes. Slice and serve with extra teriyaki sauce, garnished with green onions and sesame seeds.