Pineapple Glazed Chicken Teriyaki Recipe

  • 4 large boneless, skinless chicken thighs (fat trimmed)
  • ⅔ cups dry cooking sherry (found in most well stocked grocery stores)
  • ½ cup reduced-sodium soy sauce
  • 4 tbsp coconut sugar
  • 1 20 oz. can pineapple rings in 100% juice, plus ⅔ cups of the juice reserved
  • 1½ tsp arrowroot starch/flour (found in most well stocked grocery stores)
Pineapple Glazed Chicken Teriyaki Recipe

  1. In a large bowl, whisk together the sherry, soy sauce, coconut sugar, and pineapple juice until well combined and sugar has dissolved.
  2. Transfer 1 cup of the mixture to a small bowl and set aside for glazing.
  3. In the large bowl containing the remaining mixture, add the chicken, flipping to coat as much as possible.
  4. Cover and refrigerate for 1 hour, flipping chicken half way through.
  5. In the meantime, begin to prepare glaze by making a slurry with the arrowroot; mix 1½ tsp of the flour with 3 tsp of cold water. (Do not use room temperature or warm water)
  6. Over medium heat, bring the reserved mixture to a strong simmer.
  7. Slightly lower heat, and whisk in the arrowroot mixture. Continue to simmer and whisk slowly for 1 minute, remove from heat and set aside. (Don't over stir or over cook arrowroot because it can begin to break down)
  8. Preheat grill over medium-high heat.
  9. Grill the chicken and pineapple until chicken is thoroughly cooked, about 4-5 minutes per side.
  10. When done, move to a serving dish, brush with glaze and serve.

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