Teriyaki Chicken

This was originally my mom's recipe, and she uses it on turkey breast cutlets. I've tweaked it a bit and use chicken, but it's essentially my mom's recipe. And the BEST way to cook it is on the grill. You could probably do it by other means, but I refuse. It just tastes SO much better with that 'smokey' taste to it along with all the pineapple, garlic and soy goodness! :)

4-5 large chicken breasts (or 8-10 smaller pieces)

**Marinade:
1 c pineapple juice
½ c Soy Sauce
1/3 c Brown Sugar, packed
2 Tbsp Balsamic Vinegar
3-4 Cloves Garlic, minced
1 Tbsp Ground Ginger (or 1 tsp minced fresh ginger)
1 Tbsp Olive Oil

Combine marinade ingredients in a ziplock bag OR a large bowl with a lid. Poke chicken with a fork a few times on both sides then put in the marinade. Let sit in marinade for at least 6 hours (in the fridge). Turn it over or mix it once in awhile to make sure all the chicken is coated evenly.

After the chicken has marinated for long enough, grill on the barbeque until it is no longer pink in the middle. (You can also do this in the oven: Put chicken in a 9x13 glass baking dish OR a greased cookie sheet. Bake at 425 degrees in the oven for about 45-60 minutes, until it is no longer pink in the middle of the thickest part of the chicken.) Serve with Fried Rice and Fresh Pineapple! :)