Hawaiian Chicken Teriyaki

Place chicken pieces in large plastic food storage bag. Combine teriyaki sauce, pineapple juice, brown sugar and ginger juice. Remove and reserve 1/4 cup sauce mixture. Refrigerate until ready to use.

Pour remaining sauce mixture into bag over chicken. Press air out of bag, close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally.

Remove chicken from marinade, discard marinade. Place chicken on grill 6 to 8 inches from hot coals. Cook 40 minutes, or until chicken is no longer pink near bone, turning pieces over frequently and brushing with reserved sauce mixture during last 5 minutes of cooking time.

Or, you can broil the chicken 8 inches from heat source 20 minutes. Turn pieces over, brush with reserved sauce mixture. Continue broiling 20 minutes longer, or until chicken is no longer pink near bone.

* Press enough peeled fresh ginger root pieces through garlic press to measure out.