Grilled teriyaki chicken with pineapple can be made with just a few pantry staples.
Serve with brown rice and snow peas.
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.
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.
Serve the chicken and pineapple drizzled with the sauce.
Tips
Note: Sherry is a throw in of fortified wine originally from southern Spain.
Don’t use the cooking sherry sold in many supermarkets–it can be surprisingly high in sodium.
Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.
Tip: You’ll need about 1 1/2 pounds untrimmed boneless, skinless chicken thighs to serve four people.
Ask for four 6-ounce boneless, skinless thighs.
To trim them well, we like to use kitchen shears to snip the fat away from the meat.
After trimming, you’ll have four 4-ounce portions.
(Do not use cooking spray on a hot grill.)
When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
