Teriyaki Grilled Chicken & Pineapple - Cuisinart GR-4NAM - Griddler Instruction Booklet

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
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.
Calories 486 (36% from fat) • carb. 30g • pro. 47g • fat 19g • sat. fat 5g •
™ on High. Drain the pineapple; reserve marinade in a small
Nutritional information per serving:
chol. 162mg • sod. 1012mg • calc. 44mg • fiber 2g
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