Teriyaki Marinated Chicken

This is a fairly new recipe for me but it's super easy. You can also cut the sodium content by using low sodium soy sauce. My husband and oldest like this chicken. I have used leftovers in a salad for lunch and dinner. 

Ingredients:

1 (6 ounce) can pineapple juice ( I usually buy a 20 ounce can of no sugar added pineapple chunks and drain the juice for the marinade and serve the pineapples with dinner.)
1/4 cup olive oil
1/4 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon crushed garlic
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves

Directions
In a medium bowl, mix the pineapple juice, olive oil, soy sauce, brown sugar, garlic, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the refrigerator 2-6 hours.

Preheat the oven broiler.

Place chicken on a baking sheet. Broil 5 minutes on each side in the preheated oven, or until no longer pink and juices run clear.

I forgot to take a picture of the finished product but we all know what cooked chicken looks like, right? Plus, I had a hungry crew who would not have waited for photos. I like this recipe because the marinade is quick and it cooks so quickly too.