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 May...at 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
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Yields: 4 Servings

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 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

 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 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