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Pineapple-Teriyaki Chicken

September/October 2008

Your rating: None Average: 4.2 (133 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

21 Reviews for Pineapple-Teriyaki Chicken

09/28/2009
Anonymous

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

Comments
09/28/2009
Anonymous

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

Comments
09/28/2009
Anonymous

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

Comments
09/28/2009
Anonymous

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

Comments
09/28/2009
Anonymous

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

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