GRILLED

Grilled Pineapple Teriyaki Chicken

Sticky teriyaki chicken and caramelized pineapple served over fluffy rice with sesame and scallions.

Jump to Recipe
Prep Time25 minutes
Cook Time18 minutes
Total Time43 minutes
Servings4
DifficultyEasy

You May Also Like

Explore these related FreshFork recipes next:

Ingredients

For the Teriyaki Sauce

  • 1/2 cup low-sodium soy sauce
  • 1/3 cup pineapple juice
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 teaspoons grated ginger
  • 2 garlic cloves, grated
  • 1 teaspoon cornstarch
  • 1 tablespoon water

For the Chicken and Pineapple

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 small pineapple, peeled and cut into spears
  • 1 tablespoon neutral oil

For Serving

  • 1 1/2 cups uncooked jasmine rice
  • 2 cups water
  • 3 scallions, sliced
  • 2 teaspoons sesame seeds

Substitutions

  • Chicken breast can replace thighs and must reach 165°F.
  • Broccoli can replace some pineapple but should be grilled in a basket.

Instructions

Step 1: Cook the Rice

Rinse rice, combine with water, bring to a boil, cover, and cook on low 15 minutes. Rest 10 minutes.

Cook the rice for Grilled Pineapple Teriyaki Chicken

Step 2: Mix the Sauce

Combine soy sauce, pineapple juice, honey, vinegar, ginger, and garlic. Reserve half for glazing.

Step 3: Marinate the Chicken

Marinate chicken in the other half for 20 minutes in the refrigerator, then discard used marinade.

Step 4: Reduce the Glaze

Simmer the reserved clean sauce 3 minutes. Stir cornstarch with water, add, and simmer until glossy.

Reduce the glaze for Grilled Pineapple Teriyaki Chicken

Step 5: Grill

Heat grill to 425°F. Oil chicken and pineapple lightly. Grill chicken 5 to 7 minutes per side to 165°F; grill pineapple 2 to 3 minutes per side.

Grill for Grilled Pineapple Teriyaki Chicken

Step 6: Rest and Slice

Rest chicken 5 minutes, then slice into strips. Cut pineapple into bite-size pieces.

Step 7: Assemble

Fluff rice, add chicken and pineapple, brush with teriyaki glaze, and top with scallions and sesame.

Assemble for Grilled Pineapple Teriyaki Chicken
Finished Grilled Pineapple Teriyaki Chicken ready to serve

Use Only the Reserved Clean Sauce as Glaze

The sauce used to marinate raw chicken should be discarded after marinating. Reduce only the portion that was reserved before the chicken went in, then brush that clean glaze onto the cooked chicken and pineapple. This also keeps the sweet sauce from burning during the full grilling time.

How to Store Leftovers

Refrigerate chicken, rice, pineapple, and sauce within 2 hours for up to 4 days. Keep scallions separate.

Freeze chicken, rice, and sauce for up to 2 months; pineapple is best fresh or refrigerated.

How to Reheat

Reheat chicken and rice covered with a splash of water until 165°F. Warm glaze separately and add pineapple, scallions, and sesame at the end.

Nutrition Information

Nutrient Per Serving
Calories 680
Protein 43g
Carbohydrates 93g
Fat 16g
Sugar 35g

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.

About the Author

FreshFork Recipes Team edits each recipe page for clear measurements, consistent instructions, and practical cooking guidance.

More Recipes

Similar Recipes

Try another fresh and easy recipe from FreshFork Recipes.