GRILLED PINEAPPLE TERIYAKI CHICKEN
Grilled Pineapple Teriyaki Chicken is juicy, smoky, and bursting with tropical flavour. The sweet and savoury teriyaki glaze paired with caramelised pineapple makes it perfect for summer cookouts or an easy weeknight dinner.
Ingredients
- 4 boneless skinless chicken breasts or thighs
- 1 cup pineapple slices fresh or canned, drained
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch + 2 tablespoons water slurry, optional for thickening
Instructions
Make Teriyaki Marinade:
- In a small saucepan, combine soy sauce, brown sugar, honey, vinegar, sesame oil, garlic, and ginger. Bring to a simmer. If a thicker glaze is desired, stir in cornstarch slurry and simmer until thickened. Let cool slightly.
Marinate Chicken:
- Place chicken in a large bowl or zip-top bag. Pour half the teriyaki sauce over it. Marinate for at least 30 minutes (or up to 4 hours). Reserve the remaining sauce for grilling and serving.
Grill Chicken:
- Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side, basting with reserved sauce, until fully cooked and charred in spots.
Grill Pineapple:
- Grill pineapple slices for 2–3 minutes per side, until caramelised and golden.
Serve:
- Top grilled chicken with pineapple slices and drizzle with remaining sauce. Serve with rice, salad, or grilled vegetables.
Notes
- No Grill? Cook chicken in a grill pan or bake at 400°F (200°C) for 20–25 minutes.
- Spicy Twist: Add a dash of sriracha or red pepper flakes to the marinade.
- Presentation Tip: Garnish with sesame seeds and sliced green onions.
- Meal Prep: Store leftovers in the fridge for up to 3 days; great for lunch bowls.
- Pineapple Alternative: Try mango or peach slices for variation.