18
Teriyaki Grilled Chicken & Pineapple
Griddler
™
Function: Flat
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
1/3
cup (75 ml) low-sodium soy sauce
3
tablespoons (45 ml) rice vinegar
2
tablespoons (25 ml) dry or medium dry sherry (or may use mirin)
2
tablespoons (25 ml) brown sugar, packed
2
teaspoons (10 ml) powdered ginger
1-1/2
pounds (750 g) boneless, skinless chicken thighs
8
slices fresh pineapple, 1/2-inch (1.25 cm) thick
Place soy, sherry, vinegar, brown sugar, and ginger in a medium bowl and stir with
a whisk to blend. Makes 2/3 cup (150 ml) marinade – measure out and reserve
1/3 cup (75 ml).
Trim all visible fat from chicken and add chicken to marinade in bowl; stir to coat.
Allow to marinate for 20 to 30 minutes (may marinate longer – cover and refrig-
erate). Pour remaining 1/3 cup (75 ml) marinade over pineapple slices and
marinate for 20 to 30 minutes.
Preheat Griddler
™
on High. Drain the pineapple; reserve marinade in a small
sauce pan. When hot, grill the pineapple slices for 2-1/2 to 3 minutes per side.
Remove to a warm plate and cover loosely. Drain the chicken – add the mari-
nade to the saucepan and bring to a boil. Reduce heat to low and simmer until
chicken is ready (do not save and use marinade as a sauce unless you do this
step). Arrange the chicken, “skin” side down, evenly spaced on the grill. Grill for
5 to 6 minutes per side – chicken juices should run clear and test 170°F (77°C)
when checked with an instant read thermometer. Transfer to warm plate and
pour the simmered reserved sauce over the chicken. Serve with steamed brown
or white rice.
Nutritional information per serving:
Calories 486 (36% from fat) • carb. 30g • pro. 47g • fat 19g • sat. fat 5g •
chol. 162mg • sod. 1012mg • calc. 44mg • fiber 2g
