For as long as I can remember, I have loved teriyaki chicken. I have also loved Hawaii. And what is synonymous with Hawaii? Pineapples. This recipe combines two of my great loves into one dish. What could possibly be better?
Pineapple Teriyaki Chicken
1/3 cup dry sherry
1/4 cup low sodium soy sauce
2 tbsp brown sugar
1/3 cup pineapple juice
1/2 tsp cayenne pepper
1/4 tsp salt
1 lb boneless, skinless chicken thighs
1 tsp cornstarch
1 tbsp butter
In a large bowl, wisk together the sherry, soy sauce, brown sugar, pineapple juice, and cayenne pepper until sugar is dissolved. Add chicken thighs to sauce and refrigerate for 30 minutes. Grill chicken thighs over medium heat until no longer pink (approximately 4-5 minutes per side).
Bring the marinade to a boil over high heat. Add cornstarch and boil, wisking often, until the marinade thickens (approximately 3 minutes). Stir in butter and serve over chicken thighs.
I served this with my Corn and Black Bean Quinoa, as well as some zucchini and squash I grilled. Yummy!
*This chicken makes an excellent addition to a spinach and romaine salad.