Serves | Total Cook Time: 1 hour (30 minutes to marinate)
2 cups of pineapple juice (or orange juice)
1/4 cup of ketchup
1/4 cup of low sodium soy sauce
1 teaspoon of minced garlic
1 teaspoon of minced ginger
4 chicken breasts
Salt and pepper to taste
Preheat the oven to 400.
Combine the pineapple juice, ketchup, soy sauce, garlic and ginger in a bowl and mix. Add a pinch of salt and pepper. Then, add the chicken breasts to a plastic bag and pour half of the marinade over the chicken and marinate for minimum 15 minutes, or as long as overnight. The longer the chicken sits in the marinade the more flavor it will have.
Once you are ready to cook the chicken, add to a baking sheet and cook for 25-30 minutes, or until the chicken is completely cooked through. Take it out and let it rest for 10 minutes before slicing.
While the chicken is baking, add the reserved marinade to a small pot and bring up to a high heat. Whisk until thickened.
To serve, cut the chicken in thick slices and drizzle with the delicious sauce. Serve with asparagus and enjoy!