Pineapple Teriyaki Chicken

Teriyaki Marinade

1/4 cup water
1 tbsp brown sugar
3 tbsp soy sauce (I use low sodium)
1 tbsp lemon juice
1 tbsp vegetable oil (I use olive or canola)
1/8 tsp ground pepper

Mix all ingredients together. Pour over chicken marinade for 1 - 24 hours in the fridge.

Before placing chicken in oven place pineapple slices on each piece of chicken.

Cook at 350 degrees for 20-40 minutes until done (depending on size of chicken pieces)

Lemon-Almond Stuffing

1 cup fine fresh bread crumbs
Processed from about 3-ounces good-textured bread
1 cup unblanched almonds
1 cup fresh parsley sprigs
1 tbsp fresh tarragon or thyme leaves (I used thyme)
3 tbsps freshly grated lemon zest
1/4 cup freshly squeezed lemon juice
1/4 pound (1 stick) unsalted butter (I used 1/2 applesauce 1/2 butter -- next time I would use all applesauce)
Salt
Freshly ground black pepper

Combine the bread crumbs, almonds and parsley in a food processor or blender and process just until coarsely chopped and well mixed. Add the thyme, lemon zest and juice and butter and mix thoroughly. Season to taste with salt and pepper.

Bake at 350 degrees for 30 minutes.

Enjoy!!