Juicy teriyaki-marinated chicken paired with caramelized grilled pineapple, finished with sesame seeds and green onions — a tropical, sweet-savory meal perfect for summer grilling.
Prep Time: 15 minutes (plus 2–8 hours marinating)
Cook Time: 15–20 minutes
Total Time: ~2½–9 hours
Servings: 4
Dietary: Dairy-free
Ingredients
For the marinade:
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Sesame oil (1 tbsp)
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Fresh ginger – grated (1 tsp)
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Garlic – finely chopped (2 cloves)
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Brown sugar – packed (2 tbsp)
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Soy sauce (¼ cup)
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Pineapple juice (½ cup)
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Teriyaki sauce (1 cup)
For the chicken & pineapple:
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Ripe pineapple – cut into circles (1 whole)
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Boneless, skinless chicken thighs or breasts (4 pieces)
For garnish:
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Chopped green onions
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Toasted sesame seeds
Instructions
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Make the marinade: In a bowl, mix sesame oil, ginger, garlic, brown sugar, soy sauce, pineapple juice, and teriyaki sauce until well combined.
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Marinate the chicken: Place chicken in a dish or zip-top bag. Pour the marinade over it, seal, and refrigerate for at least 2 hours (overnight for best flavor).
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Preheat the grill: Set to medium-high heat.
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Grill the chicken: Remove chicken from the marinade (reserve leftover marinade for basting). Grill 6–7 minutes per side, brushing with the marinade occasionally, until internal temperature reaches 165°F (74°C). Discard any marinade that touched raw chicken.
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Grill the pineapple: Place pineapple rings on the grill for 2–3 minutes per side, until charred and caramelized.
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Serve: Top chicken with grilled pineapple rings. Sprinkle with chopped green onions and toasted sesame seeds.
Quick Notes & Pro Tips
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Marinate longer: Overnight marination deepens the flavor.
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Char the pineapple: Look for grill marks — they bring sweetness and a smoky touch.
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Brush with marinade: Adds layers of flavor while cooking, but toss any marinade that touched raw chicken.
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Chicken choice: Thighs stay juicier on the grill, but breasts work great with careful cooking.
Why You’ll Love It
This dish blends sweet, smoky, and savory flavors with minimal effort. The teriyaki and pineapple combo creates a bright, tropical balance — perfect for a casual backyard cookout or an easy weeknight dinner.
Step-by-Step Cooking Guide
1. Marinating the Chicken
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Combine all marinade ingredients and soak the chicken for at least 2 hours.
2. Grilling the Chicken & Pineapple
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Grill chicken to 165°F, brushing occasionally with marinade. Grill pineapple until caramelized.
3. Serving
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Top grilled chicken with pineapple rings and garnish with green onions and sesame seeds.
Ingredient Details & Substitutions
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Teriyaki sauce: Use a thick, glaze-style teriyaki for richer coating.
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Soy sauce: Sub with tamari for gluten-free.
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Pineapple: Fresh works best for grilling; canned rings can be used in a pinch.
Variations & Serving Suggestions
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Add heat: Stir sriracha or chili flakes into the marinade for a spicy kick.
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Rice bowl: Serve over steamed rice with stir-fried veggies for a full meal.
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Skewers: Cut chicken and pineapple into chunks, thread onto skewers, and grill for kabobs.
Storage & Make-Ahead
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Freeze: Freeze marinated raw chicken for up to 2 months; thaw before grilling.
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Reheat: Warm gently in a skillet or low oven to avoid drying out.
FAQs
Q: Can I bake this instead of grilling?
A: Yes — bake at 400°F for 20–25 minutes (add pineapple during the last 10 minutes).
Q: Can I use chicken drumsticks or wings?
A: Absolutely — just adjust cooking times and ensure they reach 165°F internally.
Q: How do I prevent the chicken from drying out?
A: Use thighs or brine chicken breasts for extra moisture before marinating.
Personal Note
This recipe came from my love for Hawaiian-style teriyaki plates — juicy chicken, sweet pineapple, and a pop of sesame crunch. It’s become a summer staple in my kitchen.
Your turn!
Tried this Grilled Teriyaki Chicken with Pineapple? Leave a review or tag me on social media — I’d love to see your version!