Grilled Pineapple Teriyaki Chicken

Name: Grilled Pineapple Teriyaki Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Hawaiian
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

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

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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

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

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

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

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

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.

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Questions

What oven temperature does Grilled Pineapple Teriyaki Chicken need?

For Grilled Pineapple Teriyaki Chicken, the oven is set to 400 F (about 205 C) in step 3. The target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

What can I use instead of mirin in Grilled Pineapple Teriyaki Chicken?

The entry for Grilled Pineapple Teriyaki Chicken calls for 1/4 cup mirin (or dry sherry). In its place: Use dry sherry or sake with half a teaspoon of sugar per tablespoon. Rice vinegar with the same sugar works when you want it alcohol-free.

Can I use chicken breasts instead of chicken thighs in Grilled Pineapple Teriyaki Chicken?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Grilled Pineapple Teriyaki Chicken uses 2 lbs boneless skinless chicken thighs.

Can I make Grilled Pineapple Teriyaki Chicken gluten-free?

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

Does Grilled Pineapple Teriyaki Chicken contain sesame?

Yes: 2 tsp toasted sesame oil and 2 tsp sesame seeds. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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