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Pineapple-Teriyaki Chicken

September/October 2008

Your rating: None Average: 4.2 (130 votes)

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.



READER'S COMMENT:
"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. "
Pineapple-Teriyaki Chicken Recipe

21 Reviews for Pineapple-Teriyaki Chicken

05/19/2010
Anonymous

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.

Comments
05/01/2010

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.

Comments
04/12/2010
Anonymous

If you don't have wine on hand, just sub in same amount of chix broth.

Comments (2)

19 comments

Anonymous wrote 46 weeks 9 hours ago

Thanks so much. Ive been

Thanks so much. Ive been searching the comments for a replacement!

Anonymous wrote 1 year 3 weeks ago

Thanks!

Thanks!

04/06/2010
Anonymous

should have a replacement mentioned for the sherry as some people do not purchase wines for any reason!

Comments
09/28/2009
Anonymous

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

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