Ingredients

1/3 cup  dry sherry (see Note) 1/4 cup  reduced-sodium soy sauce 2 tablespoons  brown sugar 1 20-ounce can  pineapple rings, plus 1/3 cup juice from the can 4   large boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed (see Tip) 1 teaspoon  cornstarch 1 tablespoon  butter Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the "cooking sherry" sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store. Tip: You’ll need about 1 1/2 pounds untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, we like to use kitchen shears to snip the fat away from the meat. After trimming, you’ll have four 4-ounce portions. Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Description

Pineapple-Teriyaki Chicken, Recipe

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