Sweet Teriyaki Chicken

A couple of years ago I discovered Red Robin's Teriyaki Chicken and have never ordered anything else since. I had a copycat recipe I've been meaning to try forever. I've never gotten around to trying it because it involved pounding the chicken flat with a meat mallot and that just seemed like far too much work. So, this week we had a pineapple, so I decided to try it, minus the pounding.

The Red Robin Burger is a sweet teriyaki chicken breast topped with swiss cheese, tomato, lettuce, and mayo. I decided to make mine into a salad so I could use up more of my lettuce and pineapple. 

Makes 4 (adult) servings



4 chicken breasts
8 canned pineapple slices
4 slices Swiss cheese
mayonnaise
Lettuce

First prepare the marinade:

1 3/4 cups water

1 cup soy sauce
1 cup light brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Make teriyaki marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes or until sauce thickens. Let cool and pour some over chicken breasts and pineapple (I did one breast per salad) and marinade 4-12 hours. Be sure to reserve some to use as a salad dressing. If you wanted to do sandwiches, you'd pound your chicken flat before you marinade it.

I didn't actually marinade it, I just brushed the chicken and pineapple and baked in the oven. I'm not sure for how long, I just made sure the chicken was cooked. At the very end of cooking, top the chicken with Swiss cheese. It's the Swiss that makes this meal.

Cut up chicken and pineapple and toss with lettuce and tomato. For the dressing, I mixed some of the marinate with mayonaise to make it nice and creamy. So good!