Pineapple Teriyaki Chicken
- 13 cups Dry Sherry, (NOT Cooking Sherry)
- 1/4 cups Low Sodium Soy Sauce
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Hoisin Sauce
- 1/2 teaspoons Crushed Red Pepper Flakes
- 1 can (20 Oz. Size) Pineapple Chunks, Juice Reserved
- 2 whole Chicken Breasts
- 1 teaspoon Cold Water
- 1 teaspoon Cornstarch
- 1 Tablespoon Butter, (optional)
DirectionsWhisk sherry, soy sauce, brown sugar, hoisin sauce, red pepper flakes and 1/3 cup pineapple juice in a shallow dish or Ziploc quart-sized bag.
Add pineapple and chicken and gently stir to coat.
Refrigerate for at least 15 minutes.
I mix this up in the morning, put it in a Ziploc bag and let it marinate until dinner, flipping occasionally.
Meanwhile, preheat grill or skillet to medium-high.
Remove the chicken from the marinade and pat dry; reserve the marinade.
Oil the skillet or grill rack.
Cook the chicken until cooked through, about 8 minutes per side.
Pour the reserved pineapple chunks marinade in a small saucepan.
Bring to a boil and cook, stirring occasionally, about 5 minutes or so (this will kill the bacteria from the raw chicken).
Taste and adjust seasonings as necessary.
Sometimes I like to add more pineapple juice.
Add the cold water to the cornstarch and stir, to make a slurry.
Pour into the marinade, stir, bring to a boil and stir until thickened.
Stir in butter (this is optional.
I need the fat so I add it).
Serve the chicken drizzled with pineapple sauce.