Teriyaki Chicken with Grilled Pineapple
Experience a fusion of smoky, savory, and sweet flavors with this Teriyaki Chicken with Grilled Pineapple recipe. Juicy, marinated chicken thighs are grilled to perfection, generously basted with a homemade teriyaki glaze featuring soy sauce, brown sugar, garlic, and ginger for an irresistibly sticky and flavorful finish. Paired with caramelized pineapple rings, their natural sweetness intensified by the grill, this dish offers a mouthwatering balance of tangy and tropical notes. Garnished with sesame seeds and fresh green onions, this colorful and vibrant meal is not only visually stunning but also ideal for weeknight dinners or backyard barbecues. Ready in under an hour, this recipe is sure to become your go-to for an easy yet elegant main course bursting with bold Asian-inspired flavors.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 1 tablespoon Sesame oil
- 2 tablespoons Rice vinegar
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 6 rings Pineapple rings (fresh or canned)
- 1 tablespoon Cooking spray or oil (for grilling)
- 1 teaspoon Sesame seeds (for garnish)
- 2 stalks Green onions (sliced, for garnish)
Instructions
In a medium-sized mixing bowl, whisk together the soy sauce, brown sugar, honey, sesame oil, rice vinegar, minced garlic, and grated ginger to create the teriyaki marinade.
Reserve 1/4 cup of the marinade for later use. Place the chicken thighs in a resealable plastic bag or shallow dish and pour the remaining marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to overnight for maximum flavor.
While the chicken marinates, prepare the cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Set aside.
Heat a small saucepan over medium heat and pour in the reserved marinade. Bring it to a gentle simmer and stir in the cornstarch slurry. Continue to cook for 2-3 minutes, or until the mixture thickens into a glossy sauce. Remove from heat and set aside.
Preheat a grill or grill pan over medium-high heat. Lightly grease the grates with cooking spray or oil.
Remove the chicken thighs from the marinade and grill them for about 5-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/74°C). Baste the chicken with the thickened teriyaki sauce during the last few minutes of cooking.
While the chicken is grilling, place the pineapple rings on the grill. Cook for 2-3 minutes per side, or until they develop grill marks and caramelize slightly.
Once the chicken and pineapple are cooked, remove them from the grill and let the chicken rest for 5 minutes before serving.
Plate the chicken thighs with the grilled pineapple rings on the side. Drizzle additional teriyaki sauce over the chicken for extra flavor.
Garnish with sesame seeds and sliced green onions. Serve immediately and enjoy!
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 32.8 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
