Teriyaki Chicken

Adapted from Whole Foods website

Make your marinade by mixing:
1/2 cup tamari soy sauce
1/4 cup pineapple juice (I took a fresh pineapple, cut it up, then hand squeezed the juice)
2 tablespoons evaporated cane juice (or you could use brown sugar)
1 garlic clove finely chopped
1/2 cup red cooking wine

Cut up one chicken breast per person (we used two)

Put your marinade in a glass pan or casserole dish, except set aside 1/3 to 1/2 in a separate bowl. 

Add your chicken  to the glass pan and turn so it is all covered in marinade.

Cover and refrigerate 4 to 24 hours.

Heat a skillet on med/high with a tablespoon of olive oil.

Add the chicken and cook until one side is browned, then flip and cook until the other side is browned.  You can drizzle some of your reserved marinade at this time.

I served my teriyaki chicken on a bed of organic baby greens, which were mixed with a standard dressing of olive oil, balsamic vinegar, garlic, and salt.  You could also serve it with noodles or brown rice.