Description
Indulge in the flavors of summer with Grilled Pineapple Teriyaki Chicken. This dish features tender, marinated chicken infused with a sweet and savory teriyaki sauce, perfectly complemented by caramelized pineapple. Whether you’re hosting a barbecue or enjoying a cozy family dinner, this recipe is sure to impress. Easy to prepare and bursting with flavor, it’s the ultimate crowd-pleaser that will leave everyone asking for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 ripe pineapple, sliced
- ½ cup teriyaki sauce
- 3 garlic cloves, minced
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
Instructions
- In a bowl, whisk together soy sauce, honey (or brown sugar), minced garlic, rice vinegar, and ginger until smooth.
- Place chicken breasts in a zip-top bag and pour marinade over them. Seal and refrigerate for at least 30 minutes or overnight.
- Preheat grill to medium-high heat (375°F) or oven to 400°F (200°C) with a foil-lined baking sheet.
- Remove chicken from marinade (reserve marinade). Grill each breast for 6-7 minutes per side until cooked through (internal temp should be 165°F). For baking, place on sheet pan and bake for 20-25 minutes.
- During the last few minutes of cooking, add pineapple slices to the grill or baking sheet until caramelized (about 3-5 minutes per side).
- Slice chicken against the grain and serve hot with grilled pineapple on top. Drizzle with reserved marinade and garnish with sesame seeds and green onions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 chicken breast (approximately 150g)
- Calories: 300
- Sugar: 12g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg