Pineapple-Teriyaki Chicken

By swarta

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
• 1 teaspoon cornstarch
• 1 tablespoon butter

Preparation

Step 1

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.

2. Meanwhile, preheat grill to medium-high

3. 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