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Pineapple Teriyaki Chicken



Whisk 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.