Go Back
Grilled Pineapple Teriyaki Chicken

Grilled Pineapple Teriyaki Chicken

This grilled pineapple teriyaki chicken is a bold, easy, and healthy grilling recipe featuring juicy chicken thighs glazed in a rich homemade pineapple teriyaki sauce. Sweet, savory, and perfectly caramelized, it's ready in under 40 minutes and perfect for summer dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Fusion, Hawaiian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 6 boneless skinless chicken thighs
  • 1/2 cup fresh pineapple juice
  • 1/3 cup soy sauce
  • 3 tbsp mirin
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic, grated
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 1 pinch red pepper flakes
  • 4 slices fresh pineapple rings
  • 2 scallions, sliced
  • 1 tbsp sesame seeds

Equipment

  • grill gas or charcoal
  • saucepan for glaze reduction
  • mixing bowl
  • Tongs
  • basting brush

Method
 

  1. Cut and juice fresh pineapple to yield about 1/2 cup of juice. Slice several rings for grilling.
  2. In a saucepan, combine pineapple juice, soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Reserve 1/3 cup for marinade.
  3. Simmer remaining sauce for 8–10 minutes until reduced and thickened. Stir in sesame oil and red pepper flakes.
  4. Marinate chicken in reserved sauce for 30 minutes to 2 hours in the refrigerator.
  5. Preheat grill to medium-high heat (400–425°F) and set up two heat zones.
  6. Place chicken on indirect heat and cook for 12–15 minutes, flipping ერთხელ, until nearly cooked through.
  7. Move chicken to direct heat, brush with glaze, and grill 2 minutes per side, flipping and glazing repeatedly until caramelized.
  8. Grill pineapple rings for 2–3 minutes per side until charred and caramelized.
  9. Rest chicken for 3 minutes, then drizzle with remaining glaze and garnish with scallions and sesame seeds before serving.

Notes

Use only fresh pineapple for best flavor and proper tenderizing. Do not marinate longer than 2 hours to avoid mushy texture. Apply glaze only at the end to prevent burning. Serve with rice and grilled vegetables for a complete meal.