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Chicken Teriyaki with Pineapple Salsa
From the Summer Sales Flyer 2007

INGREDIENTS:
For the chicken:
1/2 C soy sauce
2 1/2 T mirin (rice wine)
2 1/2 T rice vinegar
2 1/2 T sugar
2 tsp freshly grated ginger
1/2 C beer
4 boneless, skinless chicken breasts
For the Pineapple Salsa
2/3 C diced, fresh pineapple
2 1/2 T diced red onion
1/3 C diced red pepper
1 medium jalapeno pepper, seeded and diced
2 tsp chopped cilantro
4 T orange juice

Chicken Teriyaki with Pineapple Salsa
From the Summer Sales Flyer 2007

DIRECTIONS:

For the teriyaki marinade-

Combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan.
Cook over high heat until mixture reduces by half. Place chicken in marinade, cover and
refrigerate for at least 30 minutes, or overnight.

For the pineapple salsa-

Combine all ingredients in a small mixing bowl, (this can be done in advance and stored in the fridge for up to 3 days).
Preheat grill or broiler. Grill or broil chicken on each side until it is cooked through, about 4 to 6 minutes per side, depending
on thickness. Serve with a few spoonfuls of salsa on top of each chicken breast.