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Grilled Pineapple Teriyaki Chicken

Juicy grilled chicken thighs marinated in a homemade teriyaki glaze and served alongside caramelized fresh pineapple rings, bringing a sweet-savory Hawaiian cookout flavor to any backyard. Plan ahead: marinate for at least 1 hour.

40 minEasyServes 4410 cal/serving

HawaiianDinnerGrillHigh ProteinDairy-FreeNut-FreeEgg-FreePork-FreeNightshade-Free

Ingredients

  • 2 lbs boneless skinless chicken thighs
  • 1/3 cup soy sauce
  • 1/4 cup mirin (or dry sherry)
  • 1/4 cup brown sugar
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 2 tsp toasted sesame oil
  • 2 tsp cornstarch
  • 8 rings fresh pineapple rings (3/4 inch thick)
  • 2 cups cooked jasmine rice
  • 4 scallions, thinly sliced
  • 2 tsp sesame seeds

Instructions

  1. 1

    In a small saucepan over medium heat, whisk together 1/3 cup soy sauce, 1/4 cup mirin (or dry sherry), 1/4 cup brown sugar, 4 minced garlic cloves, 1 tsp grated fresh ginger, and 2 tsp toasted sesame oil. Bring to a gentle simmer. Mix 2 tsp cornstarch with 2 teaspoons of cold water and stir into the sauce. Cook for 1-2 minutes until thickened. Remove from heat and cool slightly. Reserve half the teriyaki sauce for basting; set aside the other half for serving.

  2. 2

    Place 2 lbs boneless skinless chicken thighs in a zip-lock bag or shallow dish. Pour the basting portion of teriyaki sauce over the chicken, seal, and refrigerate for at least 1 hour.

  3. 3

    Preheat grill to medium-high heat (about 400 degrees F). Clean and oil the grates.

  4. 4

    Remove the chicken from the marinade. Grill for 6-8 minutes per side, brushing with reserved basting sauce during the last 2 minutes. Cook until the internal temperature reaches 165 degrees F (74 degrees C).

  5. 5

    While the chicken rests, grill 8 rings fresh pineapple rings (3/4 inch thick) for 2-3 minutes per side until caramelized with visible grill marks.

  6. 6

    Slice the chicken and serve over 2 cups cooked jasmine rice with grilled pineapple. Drizzle with the reserved serving sauce and garnish with 4 thinly sliced scallions and 2 tsp sesame seeds.

Questions

Can I make Grilled Pineapple Teriyaki Chicken gluten-free?

Yes. The gluten in this entry is 1/3 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Grilled Pineapple Teriyaki Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Grilled Pineapple Teriyaki Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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