pineapple-teriyaki chicken

pineapple-teriyaki chicken in the pan


pineapple-teriyaki chicken on my plate with brown rice and carrots/snow peas

Ingredients
1/3 cup dry sherry
1/4 cup reduced-sodium soy sauce
2 tablespoon brown sugar
1 can pineapple rings, plus 1/3 cup juice from the can (I used fresh)
4 large boneless, skinless chicken thighs (about 1 1/2 pounds)
1 teaspoon cornstarch
1 tablespoon butter

--------------------------------------------------------------------------------

Directions
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 at least 15 minutes. I refrigerated for several hours.
2.Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Here the directions call for you to grill the chicken but I put it in a glass pan and broiled it in the oven until it was cooked through.
3.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.

--------------------------------------------------------------------------------