Coconut Chicken Breasts

Preheat a medium to large skillet with 2 tablespoons of olive oil. Pat chicken breasts dry with a paper towel, salt and pepper bowl sides. Add chicken breasts to the hot skillet and allow the chicken to cook 5-6 minutes undisturbed on each side before turning.

In a small saucepan, toast coconut until golden brown.

Measure out 8 ounces of pineapple juice and 1/4 cup teriyaki glaze.

Add the pineapple juice and teriyaki glaze to the skillet. Finish cooking the chicken in the sauce turning when needed. When chicken has reached an internal temperature of 165 degrees, remove from heat and set aside. Continue cooking the sauce on high heat stirring constantly so it doesn't burn. Reduce the sauce down in volume until it becomes a sticky syrup consistency. Remove from heat and run the sauce through a sieve/strainer if needed. I strain my sauce into a measuring cup which makes it easier to pour.

Let the chicken breasts rest for 5 minutes. Then slice the chicken into desired pieces and pour the sauce over it.

Sprinkle with toasted coconut and serve. Enjoy and thank you for visiting!