Pineapple-Teriyaki Chicken

From EatingWell: September/October 2008 — Subscribe Now!

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:

"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...

4 servings

Active Time: 30 minutes

Total Time: 45 minutes

Nutrition Profile

Low sodium | View Complete Nutrition Guidelines»

Ingredients

1/3 cup dry sherry, (see Note)
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
1 20-ounce can pineapple rings, plus 1/3 cup juice from the can
4 large boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
1 teaspoon cornstarch
1 tablespoon butter

Preparation

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.
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 & Notes

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.

Nutrition

Per serving: 360 calories; 11 g fat (4 g sat, 3 g mono); 83 mg cholesterol; 39 g carbohydrates; 22 g protein; 1 g fiber; 467 mg sodium; 238 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value).

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 fruit, 3 lean meat, 1/2 fat