Pineapple-Teriyaki Chicken

By Coppermouse

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 large boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed (see Tip)
• 1 1 1 teaspoon cornstarch
• 1 1 1 tablespoon butter

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.