Teriyaki Chicken

by Linda Carmical on February 18, 2010

If you like traditional Teriyaki Chicken, try this recipe.

  • 4 to 6 boneless, skinless chicken breasts
  • 5.5 oz can pineapple juice (unsweetened)
  • 1/2 cup water chestnuts (roughly chopped)
  • 1 tsp maple extract
  • 2 tbs Splenda

  1. Cut chicken breasts into bite-sized pieces.
  2. Place chicken pieces into a frying pan.
  3. Mix together the pineapple juice, maple extract, and Splenda.
  4. Pour the mixture over the chicken.
  5. Bring the mixture to a boil then reduce heat.
  6. Let simmer for 8 to 10 minutes (or until chicken is cooked through and tender.)


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