PINEAPPLE AND CHICKEN MARINATE ENJOY DAN:

               PINEAPPLE- TERIYAKI CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

1/3-cup dry sherry

1/4-cup soy sauce

2-tablespoon brown sugar

1 (8 Oz) can crushed pineapple

4 boneless, skinless chicken breast halves

1 thumb-size fresh ginger, grated

3 garlic cloves, minced

1 teaspoon corn starch

1 tablespoon butter

DIRECTIONS:

1.   To make the teriyaki sauce, place the crushed pineapple, sherry, soy sauce, brown sugar, ginger, and garlic in a bowl.

2.   Whisk to combine.

3.   Pour 1/2-of the teriyaki sauce in zip-lock.

4.   Add chicken breast, close and massage to coat chicken with marinate.

5.   Refrigerate up to 4 hours or overnight.

6.   Remove chicken from the marinate and pat dry.

7.   On the barbeque heat to medium-high and grill the chicken breasts.

8.   About 3-4 minutes per side.

9.   Meanwhile whisk the reserve  marinate and cornstarch in a sauce-pan

10.                Bring to a boil and cook, whisking until reduced and thickened,  about 2-4 minutes.

11.                Stir in butter.

12.                Serve the chicken with warm marinate sauce.

ENJOY DAN:                          HALLELUJAH