BBQ Pineapple Chicken can be a low sodium replacement for teriyaki chicken!
4-5 oz.skinless chicken breast, diced into 2 inch cubes
20 oz can pineapple rings
2 tsp chopped garlic
1tsp dijon mustard
1/2 top wasabi paste
Remove pineapple rings from can and save the drained pineapple juice. Mix pineapple juice with garlic, mustard and wasibi paste. Dice chicken breasts into 2 inch cubes. Combine Pineapple juice mixture and chicken together and marinate over night in the refrigerator. Place the chicken pieces on skewers or grill on the barbeque on a metal grate. Barbecue chicken on a hot grill until the chicken is golden brown and is cooked in the center (5 to 10 minutes depending upon the temperature of your grill). Serve over 4 pineapple rings.