Wednesday, September 8, 2010

Pineapple Teriyaki Chicken

Summer is almost over but if you were going to break out the grill for one last hurrah, this would be one that I'd recommend trying.  Ironically I made this one wayyyy back sometime in the beginning of the summer.  Some day I really do vow to catch up on blogging.  Honest.

Teriyaki chicken is one of those meals that I always thought would be harder to make so I was pleasantly surprised by this recipe.  It's easy, it's healthy, and it's delicious...despite a pretty poor looking photo which was my fault!  I like mine over rice.  Yum!

One Year Ago: Slow Cooker Pulled Pork

Pineapply Teriyaki Chicken
Printer-Friendly Version


Yields: 4 Servings
Cook Time: 30 minutes
Total Time: 45 minutes

  • 1/3 cup dry sherry, (NOT cooking 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), trimmed
  • 1 teaspoon cornstarch
  • 1 tablespoon butter
  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 over rice, if desired.
Nutrition: Per serving: 360 calories; 11 g fat (4 g sat, 3 g mono); 83 mg cholesterol; 39 g carbohydrates; 22 g protein; 1 g fiber; 467 mg sodium; 238 mg potassium.

Source: Eating Well