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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2008
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

306.1 calories; protein 21.1g 42% DV; carbohydrates 32.1g 10% DV; exchange other carbs 2; dietary fiber 2.1g 8% DV; sugars 27.3g; fat 9.5g 15% DV; saturated fat 3.7g 18% DV; cholesterol 111.7mg 37% DV; vitamin a iu 184IU 4% DV; vitamin c 15.8mg 26% DV; folate 15.3mcg 4% DV; calcium 42mg 4% DV; iron 1.8mg 10% DV; magnesium 51.1mg 18% DV; potassium 471.8mg 13% DV; sodium 621.4mg 25% DV; thiamin 0.3mg 25% DV; added sugar 4g.

Reviews (22)

Read More Reviews
22 Ratings
  • 5 star values: 22
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/28/2019
delicious didn't make any changes Read More
Rating: 5 stars
10/31/2011
This was delicious and pretty simple. I'm a big sucker for teriyaki chicken and this recipe was really good. My man is counting calories right now and trying to lose weight and this recipe fit right in and wasn't too many calories and we both loved it! Thank you! Read More
Rating: 5 stars
10/30/2011
This recipe is very simple fast to prepare and a great flavor. The directions worked so well that I could plan for company even when making it for the first time. I used the marinade to make a drizzle sauce and it was fantastic. As a biologist I am well aware of bacterial behavior. The marinade period was in the refrigerator (at 4 degree C bacteria does not multiply quickly) and the sauce is heated to 100 degree C for more than 10 min so it is sterilized before eating. There is a toxin byproduct of E. coli that can make humans sick but if the chicken was bad it would have a strong odor. If you use fresh chicken there should be no trouble with making this sauce. Jean Lansdowne PA Read More
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Rating: 5 stars
10/30/2011
I would definitely make this again! Great recipe. As far as reusing the marinade. The three major bacteria you need to worry about are E. Coli Salmonella and Staphyloccus Aureus (less common). All three will be destroyed by bringing to a boil and simmering for 5 minutes. I changed the marinade prep a bit. I made a cornstarch slurry with the 1 tsp cornstarch with about 1 Tbsp of water. I simmered the marinade without the cornstarch 5 minutes then whisked in the cornstarch water slurry and heated until thickened. Prolonged heat decreases the thickening of cornstarch so adding it early did not make sense to me. Claude Wilson San Ramon CA Read More
Rating: 5 stars
10/30/2011
Such an easy recpie with fantastic results. I cooked it under the broiler until the thigs and pineapple were well browned on both sides. My family LOVED it. Served it with brown rice and stir fry veggies. We cut our cooked pineapple up and mixed it in the brown rice with the teriyaki sauce drizzled on top. Sooo yummy! Christine Read More
Rating: 5 stars
10/30/2011
This recipe is fabulous! Rich delicious sauce and moist chicken means I'll make this again and again. Eating Well is correct- boiling the marinade definately insures it's safe to eat. Ava Missoula MT Read More
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Rating: 5 stars
10/30/2011
I haven't tried this yet but it sounds wonderful. I just wanted to comment that it is safe to use the marinade if you boil it first as stated in the recipe. It is not a flaw in the recipe as mentioned previously. If you are still unsure do a search for the answer. janiran TX Read More
Rating: 5 stars
10/30/2011
This is a great recipe. There is a major flaw in the preparation/use of the marinade. With all of the hype there is out about cross-contamination in preparing raw chicken; one "does not" use the marinade the "raw" chicken was soaking in as a "Sauce to drizzle over the chicken when serving". I might as well just start licking the cutting board and counter-tops clean after prepping the raw meat. I can see using that particular prep/marinade as Barbacue Sauce (that way it is being cooked and the germs killed). Ideally have a 2nd "uncontaminated" batch for the drizzle/dipping sauce. I'm just saying.......... Timothy Stesney Kenai AK Read More
Rating: 5 stars
10/30/2011
should have a replacement mentioned for the sherry as some people do not purchase wines for any reason! Read More
Rating: 5 stars
10/30/2011
If you don't have wine on hand just sub in same amount of chix broth. Read More
Rating: 5 stars
10/30/2011
This was an easy and simple recipe! My husband and I liked the dish. I served with brown rice and some greens. I also made it with chicken tenders instead of breasts. It turned out great. Read More
Rating: 5 stars
10/30/2011
I thinly coat chicken with expeller pressed canola oil before grilling to reduce carcinogens from grilling. Charred/ black parts are highest in carcinogens and should be trimmed off but the entire piece of grilled food contains carcinogens from the smoke inside the grill. Oil coating on raw food before grilling reduces this. Since olive oil oxidizes (becomes unhealthy) when heated above 350-400 degrees I use Canola- it's great for high heat. Read More
Rating: 5 stars
10/30/2011
This recipe was delicious and really easy! I didn't have any Sherry so used a dry red (Shiraz) wine instead. I also forgot to add the butter to the sauce at the end and definitely didn't miss it. So if you want to cut some unnecessary calories leave it out! I used a silicone brush after everything was cooked to glaze the chicken for extra flavor and a beautiful shiny finish before serving. Serve with extra sauce on the side for dipping. Yum! Read More
Rating: 5 stars
10/30/2011
Janiran agreed. I use the marinade from chicken dishes all the time so long as you marinade them in the refrigerator. I wouldn't use any marinade that has been left out on a countertop. As you stated you merely need to boil it. I saw an episode of "The Next Food Network Star" where one of the chefs said this was a big no no but people are too paranoid about germs these days. Read More
Rating: 5 stars
10/30/2011
Too high in fat. Leave the butter out. Read More
Rating: 5 stars
10/30/2011
Thank you for such a delicious easy and versatile recipe. I didn't have a dry red wine so I used chardonnay-wow-this sauce rocks! If I wasn't watching my calories I would double the sauce recipe! It was used as a glaze by me and my husband as a dipping sauce by our youngest and our oldest used it like a stir fry! Thanks again! Read More
Rating: 5 stars
10/30/2011
Delicious! I made this recipes this past weekend for my boyfriend. It was quick and delicious. I served it with snowpeas and brown rice like in the photos. The sauce tasted wonderful over the chicken rice and veggies. I also don't have a grill so I put it in the oven at 375 for 45 minutes and it came out moist and juicy. We especially liked how the pineapples tastes when it came out of the oven. Will definetely add this one to the recipe books! Read More
Rating: 5 stars
10/30/2011
sound like some i would make because i have all ingredients in the house. my husband would love it for light a dinner. Read More
Rating: 5 stars
10/30/2011
I made this again and it was wonderful! So tasty and so simple. Read More
Rating: 5 stars
10/29/2011
It was way to cold out for grilling so I used my George Foreman grill no smoke and it cooked the meat perfectly. I served with Jasmine Rice and mixed vegs. The kids loved it. Read More
Rating: 5 stars
10/29/2011
Excellent - marinade overnight Instead of putting rings in the marinade use crushed pineapples or chunks. Then use Fresh pineapple rings to grill. Marinade for a few hours or overnight for very juicy and tasty chicken. I served it with brown rice mixed with cut green yellow red peppers and mushrooms add marinade to this mixture after boiling or make extra marinade. Also served with fresh steamed broccoli. This dish goes great with EatingWell's "Maple-Cinnamon Applesauce" http://www.eatingwell.com/search/apachesolr_search/maple%20applesauce Pros: easy very tasty low cal low fat Read More
Rating: 5 stars
10/29/2011
Twelve Thumbs Up! My daughter made this for a UVM Nutrition Course recipe expansion home cooking project. She made the recipe as is and then expanded the recipe to serve 12. Boy was I glad I was invited! She also made a baked brown rice and a stir fry of snow peas and red peppers. We will make this again and again. May try it with chicken tenderloins or pork cutlets. The sauce is amazing and goes well with everything. Just delicious! Pros: Great for serving a crowd. Cons: Cut off all visible fat and there was a lot of waste with this cut of chicken. Read More