Pineapple-Teriyaki Chicken

EatingWell.com

 Ingredients

Prep: 30 minutes | Total Time: 45 minutes

• 1/3 cup
  dry sherry
• 1/4 cup
  soy sauce, reduced-sodium
• 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
• 1 teaspoon
  cornstarch
• 1 tablespoon
  butter

 Instructions

1. 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.
2. Meanwhile, preheat grill to medium-high.
3. 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.
4. 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.