Teriyaki Grilled Chicken And Pineapple - Cuisinart GR4CU Manual

teriyaki Grilled Chicken and pineapple

Serves 4
Plates: Grill
Position: Fully open
Selector: Grill/ Panini
4 tbsp soy sauce
3 tbsp rice vinegar
2 tbsp dry or medium dry sherry
2 tbsp brown sugar, packed
3cm piece fresh ginger, peeled and grated
700g boneless, skinless chicken breasts
8 slices pineapple
Pre-heat the grill plates on High.
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Place the soy sauce, rice vinegar, sherry, sugar and ginger in a bowl and mix together
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well to make a marinade.
Pour half the marinade over the chicken and leave to marinate for 20-30 minutes.
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Pour the remaining half over the pineapple slices and marinate for 20-30 minutes.
Drain the pineapple, and reserve the marinade in a sauce pan.
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When ready, grill the pineapple slices for 2-3 minutes on each side. Remove, cover
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loosely on a serving plate and keep warm.
Drain the chicken then add the marinade to the saucepan and bring to the boil.
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Reduce the heat to hot, and simmer until the chicken is ready. Arrange the chicken
on the grill and cook for 5-6 minutes on each side or until thoroughly cooked and the
juices run clear.
Transfer to a warm plate, pour the simmered reserved sauce over the chicken and serve
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with the pineapple and rice.
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