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Pineapple-Teriyaki Chicken

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  45 Minutes
  4 servings
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.
RECIPE INGREDIENTS
1/3 cup  dry sherry (see Note)
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 (see Tip)
1 teaspoon  cornstarch
1 tablespoon  butter

Note: Sherry is a type 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. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. 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.

Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (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.
Pineapple-Teriyaki Chicken Recipe at Cooking.com
DIRECTIONS
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.


Meanwhile, preheat grill to medium-high.


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.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 02/01/2009
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 360
Fat. Total: 11g
Protein: 22g
Carbohydrates, Total: 39g
Fat, Saturated: 4g
Fiber: 1g
Cholesterol: 83mg
Sodium: 467mg
% Cal. from Fat: 28%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Angela Reviewed: 10/07/2009
Excellent, especially when you marinate the meat a little longer.
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