- 1/2 cup Cognac (any Brand)
- 1/4 cup Teriyaki Sauce
- 1 cup Crushed Pineapple
- 1 cup Pineapple juice
- 1 tbsp Soy Sauce
- 3/4 cup Water
- 3 tbsp Lemon Juice
- 1/2 medium Onion, diced small
- 2 whole cloves of Garlic
- 1 tbsp Olive Oil
- 2 cups Brown Sugar
- 1/8 cup Cornstarch
- 5 lbs boneless, skinless chicken
- 1/4 tbsp Lawry’s seasoning salt
- 1/4 tbsp garlic powder
- 1/4 tbsp McCormick’s Roasted Garlic & Herb seasoning
- 1/4 tbsp Salt Lick Original dry rub
Slice tops of garlic cloves, just the tops. Cover them with olive oil, wrap in foil, place on pan and bake at 375 degrees for 30-45 mins; until garlic is roasted and soft.
Mix all ingredients (excluding cornstarch) for sauce together in a pan and bring to a boil, reduce heat. Mix cornstarch and enough water to make a thin paste, add to sauce.
Fully season chicken breasts with listed ingredients. Lightly grease a pan (we used a cast iron grill pan) with vegetable oil and place over medium-high heat. Cook breasts until golden and lightly seared on each side. [Electric food thermometers are VERY helpful if you’re unsure. 163 and above of thickest point on chicken temp is optimum]. Once all chicken is completed we threw some sauce on top, placed them in the oven at 425 degrees for 5 to 10 minutes.
Enjoy your chicken between two buns and a fresh piece of lettuce or eat it as is with some yummy sides! Your sauce will last for a week in the fridge. Thanks for watching!!