Cuisinart GR4NU, Инструкция

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28
Teriyaki Grilled Chicken and Pineapple
Serves 4
Plates: Grill
Position: Flat
Selector: Grill/ Panini
4 tbsp soy sauce
3 tbsp rice vinegar
2 tbsp dry or medium dry sherry
2 tbsp brown sugar, packed
3cm piece fresh ginger, peeled and grated
700g boneless, skinless chicken breasts
8 slices pineapple
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Place the soy sauce, rice vinegar, sherry, sugar and ginger in a bowl and mix together well to make a
marinnade.
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Poor half the marinade over the chicken and leave to marinate for 20-30 minutes. Poor the remaining
half over the pineapple slices and marinate for 20-30 minutes.
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Preheat the grill plates on High. Drain the pineapple, and reserve the marinade in a sauce pan.
When ready, grill the pineapple slices for 2-3 minutes on each side. Remove, cover loosely on a serving
plate and keep warm.
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Drain the chicken and add the marinade to the saucepan and bring to the boil. Reduce the heat to low
and simmer until the chicken is ready. Arrange the chicken on the grill and cook for 5-6 minutes on each
side or until thoroughly cooked and the juices run clear.
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Transfer to a warm plate, pour the simmered reserved sauce over the chicken and serve with the
pineapple and rice.