Specifications

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

n Preheat the grill plates on High.

n Place the soy sauce, rice vinegar, sherry, sugar and ginger in a bowl and mix together

well to make a marinade.

n Pour half the marinade over the chicken and leave to marinate for 20-30 minutes.

Pour the remaining half over the pineapple slices and marinate for 20-30 minutes.

n Drain the pineapple, and reserve the marinade in a sauce pan.

n When ready, grill the pineapple slices for 2-3 minutes on each side. Remove, cover

loosely on a serving plate and keep warm.

n Drain the chicken and add the marinade to the saucepan and bring to the boil. Reduce

the heat to low 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.

n Transfer to a warm plate, pour the simmered reserved sauce over the chicken and serve

with the pineapple and rice.