Teriyaki Glazed Chicken with Pineapple Salsa

We have loved adding this dish to our regular rotation.  It is so flavorful and we like to pair it with cauliflower rice and green beans.  The teriyaki sauce is so delicious and would also go well with steak or even pork chops. 

Ingredients:

Chicken-

• 1/4 cup pineapple juice
• 4 tsp gluten free soy sauce or coconut aminos
• 1 large garlic clove, crushed
• 1/2 tsp grated fresh ginger
• 5 boneless skinless chicken breasts

Teriyaki Sauce-

• 1 tsp arrowroot or tapioca starch
• 3 Tbs gluten free soy sauce or coconut aminos
• 1/4 cup pineapple juice
• 2 Tbs coconut sugar
• 1/2 tsp grated fresh ginger
• 1 small garlic clove, crushed

Pineapple Salsa-

• 1 1/3 cups fresh pineapple, cut into 1/2 inch cubes
• 1 fresh jalapeno pepper, finely chopped
• 2 Tbs finely chopped red onion
• 1 Tbs finely chopped fresh cilantro

Directions:

1. For the chicken: Combine in a small bowl the pineapple juice, soy sauce, garlic and ginger.  Put the meat in a container and pour the marinade over it.  Let it sit for at least 30 minutes.
2. In another small bowl, whisk together the arrowroot and 3 tbs cold water until dissolved.
3. In a small saucepan, combine the soy sauce, pineapple juice, coconut sugar, ginger and garlic.  Bring to a boil over medium heat and cook  until reduced and thickened, about 4 minutes.  Add the cornstarch mixture and cook until thickened, about 2 more minutes.  Remove the pan from the heat and set aside to cool.
4. In a small bowl combine the salsa ingredients and set aside.
5. Preheat a grill to medium-high.  Remove the chicken from the marinade, and discard the remaining marinade.
6. Grill the chicken for 6-7 minutes per side. 
7. Spoon 1 Tbs of the teriyaki sauce over each piece of meat in the final 30 seconds of cooking time.
8. To serve, put chicken on a serving dish and top with more of the teriyaki sauce and 1/3 cup pineapple salsa.