Pineapple-Teriyaki Chicken



  • 1/3 cup of Olive Oil Marketplace Sherry Vinegar
  • 1/4 cup of reduced-sodium soy sauce
  • 2 tablespoons of brown sugar
  • 1 20- ounce can of pineapple rings plus 1/3 cup juice from the can
  • 4 large boneless skinless chicken thighs (about 1 1/2 pounds), trimmed
  • 1 teaspoon of cornstarch
  • 1 tablespoon of butter


  • 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 15 minutes.
  • Meanwhile, preheat grill to medium-high.
  • Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.
  • 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.
  • Serve with brown rice and snow peas.
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