ON THE FLAT GRILL
Teriyaki Grilled Chicken & Pineapple
Griddler Position: Flat
Selector:Grill/Panini
Plates: Grill
Makes 4 servings
1
⁄3 cup low-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons dry or medium dry sherry (or may use mirin)
2 tablespoons brown sugar, packed
2 teaspoons powdered ginger
1
1
⁄2 pounds boneless, skinless chicken thighs
8 slices fresh pineapple,
1
⁄2-inch thick
Place soy, sherry, vinegar,brown sugar, and ginger in a medium bowl and stir with
a whisk to blend. Makes
2
⁄3 cup marinade – measure out and reserve
1
⁄3 cup.
Tr im 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 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 ready,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 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 f
at) • carb. 30g • pro.47g • fat 19g • sat. fat 5g •
chol. 162mg • sod. 1012mg • calc.44mg • fiber 2g
Spicy Grilled Flank Steak
Griddler Position: Flat
Selector:Grill/Panini
Plates: Grill
Makes 8 servings
1 tablespoon kosher salt
1 tablespoon sweet paprika
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