Name: Grilled Chicken Teriyaki with Pineapple
Total time: 30 min
Ingredients: 1/3 cup soy sauce; 1/4 cup sugar; 2 tablespoons mirin; 1 tablespoon grated fresh ginger; 1 teaspoon cornstarch; 3 pounds bone-in chicken thighs , trimmed; 1 pineapple , peeled, cored, and cut into 1/2-inch-thick rings

Why This Recipe Works

Pineapple and teriyaki are a natural pairing. The soy sauce in the glaze seasons the meat sufficiently so that no salt is required.

Before You Begin

Many supermarkets carry fresh peeled and cored pineapple. Canned pineapple rings will work in a pinch.

Instructions

Whisk soy sauce, sugar, mirin, ginger, and cornstarch together in small saucepan. Bring to boil over medium-high heat and cook until thickened, about 2 minutes.

Grill chicken skin side up over medium-hot fire, covered, until underside is browned, 8 to 10 minutes. Flip and grill, covered, until skin is well browned and meat registers 175 degrees, 6 to 8 minutes. Brush chicken all over with half of sauce and continue to grill, uncovered and flipping often, until sauce begins to caramelize, about 2 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil.

Brush pineapple rings with half of remaining sauce and grill, uncovered, until lightly charred on both sides, 1 to 2 minutes per side. Transfer to platter with chicken. Pour remaining sauce over chicken and pineapple. Serve.