360 calories per serving
• 1/3 cups dry sherry
• 1/4 cups reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 1 cans pineapple rings, plus 1/3 cup juice from the can
• 4 large boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed
• 1 teaspoons cornstarch
• 1 tablespoons butter
1.) Whisk sherry, soy sauce, brown sugar, and the 1/3 cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.
2.) Meanwhile, preheat grill to medium-high.
3.) Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.
4.) Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve the chicken and pineapple drizzled with the sauce.