Hibachi Grilled Chicken

Make sauce and marinade. In a large bowl, combine 2/3 cup of your favorite barbecue sauce and 2/3 cup of teriyaki sauce, mixing until combined. Split the barbecue sauce into 2 bowls, one bowl to marinate the chicken and a separate bowl for basting the chicken. Trim and flatten meat to an even thickness for uniform cooking. Place the chicken into a bowl or Ziplock bag with the sauce and marinate in the fridge for 1 to 24 hours. Longer marinating deepens the flavor, but don’t exceed 24 hours to avoid mushy texture.

Preheat grill to 400 degrees F. Oil the grates and place breasts over direct heat for 5–6 minutes per side. Discard excess marinade that came into contact with the raw chicken. Flip only once to get nice grill marks and baste with reserved uncontaminated sauce. Use a meat thermometer and remove from grill when internal temperature hits 165°. For extra juiciness, let it rest for 5–10 minutes after grilling. A couple minutes before chicken is ready to come off of the grill, grill pineapple.

Top chicken with grilled pineapple. Serve and enjoy!