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!
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.
21 Reviews for Pineapple-Teriyaki Chicken
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!
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.
Too high in fat. Leave the butter out.
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!