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Pineapple-Teriyaki Chicken

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Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it’s delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas.

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Ingredients

  • 1/3 1/3 1/3 cup dry sherry (see Note)
  • 1/4 1/4 1/4 cup reduced-sodium soy sauce
  • 2 2 2 tablespoons brown sugar
  • 1 20-ounce 1 20-ounce 1/3 can pineapple rings, plus 1/3 cup juice from the can
  • 4 4 1 1/2 boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed (see Tip)
  • 1 1 1 teaspoon cornstarch
  • 1 1 1 tablespoon butter
  • To to oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the 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.

Details

Preparation

Step 1

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

Meanwhile, preheat grill to medium-high.

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

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

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 02/01/2009

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