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Recipe by:

Elena SMITH

Grilled Pineapple Teriyaki Chicken

This grilled pineapple teriyaki chicken recipe combines marinated chicken breasts with caramelized pineapple for a flavor-packed dish perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup teriyaki sauce
  • 2 Tbsp. sesame oil
  • 1 Tbsp. fresh ginger, minced
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 ripe pineapple, peeled and sliced into rings

Equipment

  • Grill or grill pan
  • Mixing bowl
  • Tongs
  • Meat thermometer

Method
 

  1. In a large mixing bowl, combine the teriyaki sauce, sesame oil, minced ginger, and garlic. Add the chicken breasts, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes.
  2. While the chicken marinates, slice your pineapple into rings about half an inch thick.
  3. Heat your grill or grill pan to medium-high. Make sure the grates are clean and lightly oiled to prevent sticking.
  4. Remove the chicken from the marinade and place it on the hot grill. Cook for 6-7 minutes on each side, brushing with the reserved marinade until it reaches an internal temperature of 165°F.
  5. During the last few minutes of cooking, add the pineapple rings to the grill. Grill for about 2-3 minutes on each side until they are slightly caramelized.
  6. Serve the grilled chicken topped with the pineapple rings, garnished with fresh cilantro and sesame seeds.

Notes

Creating this grilled pineapple teriyaki chicken will remind you of the balance of sweet and savory that can transform a dish.