Pineapple Chicken

• 13 cup dry sherry
• 14 cup reduced sodium soy sauce
• 2 tablespoons brown sugar
• 1 (20 ounce) can pineapple rings, plus 1/3 cup juice from the can
• 4 large boneless skinless chicken thighs (about 1 1/2 pounds)
• 1 teaspoon cornstarch
• 1 tablespoon butter

1. Whisk sherry, soy sauce, brown sugar and the 1/3 cup pineapple juice in a large bowl.
2. Add pineapple rings and chicken and gently stir to coat.
3. Refrigerate for 15 minutes.
4. Meanwhile, preheat grill to medium-high.
5. Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade.
6. Oil the grill rack.
7. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.
8. Whisk the reserved marinade and cornstarch in a small saucepan.
9. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes.
10. Stir in butter.
11. Serve the chicken and pineapple drizzled with the sauce.

sherry, soy sauce, brown sugar, pineapple rings, chicken, cornstarch, butter

Taken from www.food.com/recipe/pineapple-chicken-391926 (may not work)