Cuisinart GR-4NAM User Guide - Page 19

Teriyaki Grilled Chicken & Pineapple Griddler™ Function: Flat Selector: Grill/Panini Plates: Grill Makes 4 servings 1/3 3 2 2 2 1-1/2 8 cup (75 ml) low-sodium soy sauce tablespoons (45 ml) rice vinegar tablespoons (25 ml) dry or medium dry sherry (or may use mirin) tablespoons (25 ml) brown sugar, packed teaspoons (10 ml) powdered ginger pounds (750 g) boneless, skinless chicken thighs 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 refrigerate). Pour remaining 1/3 cup (75 ml) marinade over pineapple slices and marinate for 20 to 30 minutes. Preheat Griddler™ on High. Drain the pineapple; reserve marinade in a small 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 marinade 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. Nutritional information per serving: Calories 486 (36% from fat) • carb. 30g • pro. 47g • fat 19g • sat. fat 5g • chol. 162mg • sod. 1012mg • calc. 44mg • fiber 2g 18