Pineapple-Teriyaki Chicken
By ginasheppard
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1/3 cup dry sherry
- 1/4 cup soy sauce, reduced-sodium
- 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
- 1 teaspoon cornstarch
- 1 tablespoon butter
Details
Adapted from img.webmd.com
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.
You'll also love
- Fool Proof Pork Tenderloin 4/5 (1 Votes)
- Panda Express Honey Walnut Shrimp 4/5 (1 Votes)
- Salad: Kale Salad with Grapes and... 4/5 (1 Votes)
- Starbucks Date Scones Recipe 4/5 (1 Votes)
- Baked Cinnamon Apple Chimichangas 4/5 (1 Votes)
- Pineapple Angel Food Cake 4/5 (1 Votes)
- Do Nothing Cake (Pineapple Goodie... 4/5 (2 Votes)
Review this recipe