Pineapple-Teriyaki Chicken

By Ellie

4 Person

45 Minutes

306 Calories

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.

Ingredients

1 tbsp. butter
1 tsp. cornstarch
4 large boneless, skinless chicken thighs, (about 1½ pounds), trimmed
1 20-ounce can pineapple rings, plus ⅓ cup juice from the can
2 tbsp. brown sugar
¼ cup reduced-sodium soy sauce
⅓ cup dry sherry, (see Note)

Method

01

Whisk sherry, soy sauce, brown sugar and the ⅓ cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.
02

Meanwhile, preheat grill to medium-high.
03

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.
04

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.

Related Tags

Chicken Recipes

Teriyaki Chicken Recipes

Pineapple-Teriyaki Chicken

4.7

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 306 Kcal
Prep Time 30 Mins
Cook Time 15 Mins
Total Time 45 Mins

02 Ingredients

1 tbsp. butter

1 tsp. cornstarch

4 large boneless, skinless chicken thighs, (about 1½ pounds), trimmed

1 20-ounce can pineapple rings, plus ⅓ cup juice from the can

2 tbsp. brown sugar

¼ cup reduced-sodium soy sauce

⅓ cup dry sherry, (see Note)

03 Method

Step 1

Whisk sherry, soy sauce, brown sugar and the ⅓ cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.

Step 2

Meanwhile, preheat grill to medium-high.

Step 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.

Step 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.

04 Author