Pineapple Chicken

1. 1

   Whisk sherry, soy sauce, brown sugar and the 1/3 cup pineapple juice in a large bowl.

2. 2

   Add pineapple rings and chicken and gently stir to coat.

3. 3

   Refrigerate for 15 minutes.

4. 4

   Meanwhile, preheat grill to medium-high.

5. 5

   Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade.

6. 6

   Oil the grill rack.

7. 7

   Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.

8. 8

   Whisk the reserved marinade and cornstarch in a small saucepan.

9. 9

   Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes.

10. 10

    Stir in butter.

11. 11

    Serve the chicken and pineapple drizzled with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.