Pineapple Teriyaki Chicken

We know carrots are good for our eyes, but a recent study indicates that eating 3 or more servings of fruit per day may lower your risk of age-related eye problems. The pineapple in this recipe will add more fruit to your diet in a most delicious way. It’s healthy, refreshing, and delicious! If you give it a try please let us know in the comments.

Many of our residents enjoy cooking now and then, while at other times they enjoy a variety of vegetarian-friendly senior living dining options in 12 distinct venues, from buffets and snack bars to menu dining – all of our senior living community’s culinary options rival the finest restaurants.

Let us show you around our resort-lifestyle communities. Give us a call at 800-770-5445, and come taste for yourself.

Pineapple Teriyaki Chicken

Makes: 4 servings

Active Time: 30 minutes

Total Time: 45 minutes


  • 1/3 cup dry sherry
  • 1/4 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), trimmed (see Tip)
  • 1 teaspoon cornstarch
  • 1 tablespoon 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.


Per serving: 360 calories; 11 g fat ; 83 mg cholesterol; 39 g carbohydrates; 22 g protein; 1 g fiber; 467 mg sodium