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.
1 20 ouncecan pineapple ringsplus juice from the can
4large boneless skinless chicken thighs about 1 ½ pounds, trimmed
1teaspooncornstarch
1tablespoonbutter
Instructions
Whisk soy sauce, brown sugar and the 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.
Notes
SAFE COOKING INSTRUCTIONS: Cook to a safe internal temperature of at least 165°F. Always use a meat thermometer inserted into the thickest part of the chicken or turkey to determine the temperature.Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a guide only.Do not use the marinade without cooking it first!