Grilled Pineapple Teriyaki Chicken

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I still remember the first time I made this Grilled Pineapple Teriyaki Chicken—it was a sunny afternoon, and the scent of caramelized pineapple wafted through the backyard. I had friends over, and the table was filled with laughter, cold drinks, and this vibrant dish right in the center. It wasn’t just a meal; it was a moment. Since then, this has become my go-to for outdoor gatherings or even a weeknight treat when I crave something light yet flavorful. The way the sweet pineapple blends with the savory marinade and smoky grill marks—nothing beats that.

Why You’ll Love This Recipe
There are plenty of reasons why this dish deserves a spot on your dinner rotation. First, the flavors strike the perfect balance—sweet pineapple, tangy soy sauce, and just the right touch of spice. But even better, it’s simple to prepare. You don’t need complicated steps or hard-to-find ingredients.

Versatile
Whether you’re grilling outdoors or using a grill pan indoors, this recipe fits both. It pairs well with rice, a crisp green salad, or even grilled veggies. You can even slice the chicken and toss it into wraps for something different the next day.

Budget-Friendly
Chicken breast, pineapple juice, and basic pantry staples—that’s all you need. No expensive ingredients here, yet the final result tastes gourmet.

Ingredients for Grilled Pineapple Teriyaki Chicken

  • 4 boneless, skinless chicken breast halves

  • 4 fresh pineapple slices

  • ½ cup pineapple juice

  • ¼ cup reduced sodium soy sauce

  • 2 tablespoons brown sugar

  • 1 teaspoon garlic powder

  • ¼ teaspoon ground black pepper

  • 1 tablespoon vegetable oil

    How to Make This Grilled Pineapple Teriyaki Chicken

    When I prepare this dish, I always begin by getting the marinade just right. The aroma of pineapple juice mixed with soy sauce and garlic powder sets the tone. It’s the kind of scent that makes you feel like dinner is already half done. The key to success here is letting the chicken sit in that tropical blend for a couple of hours. That time helps the flavors absorb deep into the meat, resulting in juicy, savory bites every time.

    Step-by-Step Instructions for Making

    1. Prepare the Marinade:
    In a medium bowl, I whisk together ½ cup of pineapple juice, ¼ cup of reduced sodium soy sauce, 2 tablespoons of brown sugar, 1 teaspoon of garlic powder, and ¼ teaspoon of ground black pepper. This mix creates a sweet and tangy flavor base that works beautifully with chicken.

    2. Marinate the Chicken:
    I place 4 boneless, skinless chicken breast halves into a shallow dish or resealable plastic bag. Then, I pour the marinade over the chicken, making sure each piece is evenly coated. After that, I cover and refrigerate it for at least 2 hours. For even more flavor, I sometimes let it sit overnight.

    3. Preheat the Grill:
    About 15 minutes before cooking, I preheat my grill to medium-high heat. While the grill warms up, I remove the chicken from the fridge and let it come slightly to room temperature.

    4. Grill the Chicken:
    I lightly brush the grill grates with 1 tablespoon of vegetable oil to prevent sticking. Then I place the marinated chicken on the grill. I grill each side for 5 to 7 minutes, turning once, until the chicken is fully cooked and has nice char marks.

    5. Grill the Pineapple Slices:
    While the chicken finishes, I grill 4 fresh pineapple slices. I let them cook for about 2 to 3 minutes per side, just enough to get that golden caramelization and smoky grill flavor.

    6. Serve:
    I plate each grilled chicken breast and top it with one slice of grilled pineapple. If I want to elevate the look, I add a sprinkle of chopped green onions or sesame seeds.

    Quick and Easy
    This recipe doesn’t require any special tools or skills. It’s easy enough for a beginner but flavorful enough to impress guests. Most of the work happens during marination.

    Customizable
    Want it spicier? Add a dash of chili flakes to the marinade. Need a low-sugar version? Skip the brown sugar and let the natural sweetness of pineapple shine. You can even substitute the chicken breasts with boneless thighs if you prefer a richer cut.

    Crowd-Pleasing
    This dish is a hit at BBQs, picnics, or family dinners. Kids love the sweet pineapple, and adults appreciate the balanced flavors. It’s one of those rare recipes that checks all the boxes—healthy, tasty, and memorable.

    FAQs

    Can I use canned pineapple instead of fresh?
    Yes, absolutely. Canned pineapple slices work well if fresh is not available. Just make sure they’re packed in juice, not syrup, to maintain the natural sweetness without added sugar.

    Can I make this recipe without a grill?
    Definitely. A grill pan or even a standard non-stick skillet works fine. Simply cook the chicken over medium-high heat and sear the pineapple until it caramelizes.

    How long should I marinate the chicken?
    A minimum of 2 hours is recommended for great flavor. However, for the best results, you can marinate it overnight in the refrigerator.

    What can I serve with this dish?
    I usually pair it with steamed jasmine rice, coconut rice, or grilled vegetables. A fresh salad or stir-fried noodles are also delicious sides.

    Can I use chicken thighs instead of breasts?
    Yes, boneless skinless chicken thighs are a juicy alternative. They cook similarly and hold up well to the marinade.

    How do I know when the chicken is fully cooked?
    The chicken should reach an internal temperature of 165°F (74°C). You can also cut into the thickest part to ensure there’s no pink left inside.

    Print

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    Grilled Pineapple Teriyaki Chicken

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    Print Recipe

    This Grilled Pineapple Teriyaki Chicken brings together juicy chicken breasts and caramelized pineapple for a tropical-inspired dinner that’s light, flavorful, and perfect for summer grilling. The marinade is a simple mix of pineapple juice, soy sauce, and spices, creating a sweet and savory glaze that pairs beautifully with the smoky grill flavor.

    • Total Time: 25 minutes
    • Yield: 4 servings 1x

    Ingredients

    Scale

    • 4 boneless, skinless chicken breast halves

    • 4 fresh pineapple slices

    • ½ cup pineapple juice

    • ¼ cup reduced sodium soy sauce

    • 2 tablespoons brown sugar

    • 1 teaspoon garlic powder

    • ¼ teaspoon ground black pepper

    • 1 tablespoon vegetable oil

    Instructions

    • In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic powder, and black pepper.

    • Place chicken breasts in a shallow dish or resealable bag. Pour marinade over the chicken and coat evenly. Cover and refrigerate for at least 2 hours.

    • Preheat grill to medium-high heat.

    • Lightly brush grill grates with vegetable oil. Grill chicken for 5–7 minutes per side, until fully cooked and internal temperature reaches 165°F (74°C).

    • Grill pineapple slices for 2–3 minutes per side, until caramelized.

    • Serve each chicken breast topped with a grilled pineapple slice. Garnish with chopped green onions or sesame seeds if desired.

    Notes

    • You may substitute fresh pineapple with canned slices packed in juice.

    • For extra flavor, marinate the chicken overnight.

    • This recipe can also be cooked on a grill pan or skillet indoors.

    • Author: Mohamed
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes

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