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.
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
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.
If you don't have wine on hand, just sub in same amount of chix broth.
should have a replacement mentioned for the sherry as some people do not purchase wines for any reason!
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