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Nutrition Facts
Serving Size 1 (337g) Recipe makes 4 servings
Calories 295
Calories from Fat 51		(17%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.1g
Cholesterol 64mg		21%
Sodium 620mg		25%
Potassium 474mg		13%
Total Carbohydrate 29.4g		9%
	Dietary Fiber 2.1g	8%
	Sugars 20.9g
Protein 15.3g		30%
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Pineapple Chicken

Recipe #391926 | 1¼ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #398705
Sep 28, 2009

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.

SERVES 4 (change servings and units)

Ingredients

1/3 cup dry 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)
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.