Pineapple Teriyaki Chicken

Whisk sherry, soy sauce, brown sugar, hoisin sauce, red pepper flakes and 1/3 cup pineapple juice in a shallow dish or Ziploc quart-sized bag. Add pineapple and chicken and gently stir to coat. Refrigerate for at least 15 minutes. I mix this up in the morning, put it in a Ziploc bag and let it marinate until dinner, flipping occasionally.

Meanwhile, preheat grill or skillet to medium-high.

Remove the chicken from the marinade and pat dry; reserve the marinade. Oil the skillet or grill rack. Cook the chicken until cooked through, about 8 minutes per side.

Pour the reserved pineapple chunks marinade in a small saucepan. Bring to a boil and cook, stirring occasionally, about 5 minutes or so (this will kill the bacteria from the raw chicken). Taste and adjust seasonings as necessary. Sometimes I like to add more pineapple juice. Add the cold water to the cornstarch and stir, to make a slurry. Pour into the marinade, stir, bring to a boil and stir until thickened. Stir in butter (this is optional. I need the fat so I add it).

Serve the chicken drizzled with pineapple sauce.