Pineapple Chicken

Submitted by Chef #398705

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Serves: 4

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)
• 1 teaspoon cornstarch
• 1 tablespoon butter

directions

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. 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.
4. 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.