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Pineapple-Teriyaki Chicken

http://www.eatingwell.com/recipes/pineapple_teriyaki_chicken.html

From EatingWell:  September/October 2008

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.

4 servings | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

Preparation

  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.

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

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 fruit, 3 lean meat, 1/2 fat

Tips & Notes