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...

Comments

Comment	Posted
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	7 weeks 5 days ago
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	7 weeks 5 days ago
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	7 weeks 5 days ago
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	7 weeks 5 days ago
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	7 weeks 5 days ago
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	7 weeks 5 days ago
This was delicious and pretty simple. I'm a big sucker for teriyaki chicken and this recipe was really good. My man is counting calories right now and trying to lose weight and this recipe fit right in and wasn't too many calories and we both loved it! Thank you! lesliescobb	9 weeks 3 days ago