In a saucepan over medium heat whisk together soy sauce, brown sugar, honey, pepper, ground ginger, garlic powder, oil, and pineapple juice.

Mix until combined and bring to a boil (2-3 minutes)

While the mixture is heating up, in a small bowl mix hot water and cornstarch.

Once the mixture is boiling, add water/cornstarch slurry while whisking. This will thicken the sauce.

Boil for 1 more minute, constantly mixing. The sauce should coat the back of a spoon when ready.

Let the mixture cool completely.

Pat chicken dry and place on a marinade tray or bowl.

Poke the chicken breasts with a fork a few times.

Pour the cooled teriyaki sauce over the chicken and let it marinate in the fridge for a minimum of 2 hours or overnight.

When ready to cook, prepare the grill and heat up to 400 degrees F, direct heat.

Once the grill is at temperature, place the marinated chicken on the grill and cook for 6 minutes. After 6 minutes, flip and cook for an additional 4-6 minutes on the opposite side until the internal temperature reaches 165 degrees F.

Let the chicken rest on a plate for 5 minutes.

Serve and enjoy!