Bbq Pineapple Chicken Teriyaki - cooking recipe

Ingredients

4 boneless skinless chicken breasts (thawed)
1 (20 ounce) can pineapple slices (in juice, not syrup)
1/2 cup pineapple juice (use juice from the can above)
1/2 cup low sodium soy sauce
1/4 cup brown sugar (unpacked)
2 tablespoons red wine vinegar
3 -4 teaspoons cornstarch (as a thickening agent)
2 teaspoons freshly chopped ginger
2 cloves freshly chopped garlic
cilantro (optional)

Preparation

Mix all ingredients with a wire whisk (except chicken, pineapple slices, and cilantro). -- next add pineapple slices and let sit in marinade for about 1 or 2 minutes, then remove slices and place in separate bowl in frig.
Place the chicken in the marinade and refrigerate at least 1 hour, or longer if time is on your side.
After about an hour or so, remove the chicken from the marinade and cook marinade to a full boil on stove top, then simmer about 5 more minutes -- remove from heat and keep covered.
-- Meanwhile, place chicken breasts on the hot BBQ grill (searing chicken uncovered about 4 minutes on each side to hold in juices). Next, grab the pineapple slices out of the frig and lay them on top of the chicken and cook covered until the grillin' is good and done! -- Or, if you'd like you can place the pineapple directly onto the grill for a nice charbroiled flavor -- it's really good.
Grab a plate, toss a piece of chicken and pineapple on it, pour some marinade sauce over top and garnish with cilantro if it suits your buds -- eat this with some steamed rice and -- voila!