Pineapple-Teriyaki Chicken

By carvalhohm

Ingredients

• 1/3 cup dry sherry
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 1 20-ounce can pineapple rings, plus 1/3 cup juice from the can
• 4 large boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
• 1 teaspoon cornstarch
• 1 tablespoon butter

Preparation

Step 1

1. Whisk sherry, soy sauce, brown sugar and 1/3 cup pineapple juice in large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.

2. Meanwhile, preheat grill to medium-high.

3. Remove chicken and pineapple from marinade and pat dry; reserve marinade. Oil the grill rack. Grill chicken and pineapple until chicken is cooked through and pineapple is marked, 4 to 5 minutes per side.

4. Whisk reserved marinade and cornstarch in small saucepan. Bring to boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve chicken and pineapple drizzled with sauce.

Tip: You'll need about 1 1/2 pounds untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, we like to use kitchen shears to snip fat away from meat. After trimming, you'll have four 4-ounce portions.

Tip: To oil grill rack: Oil folded paper towel, hold it with tongs and rub it over rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Calories 360