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.
Servings: 4 servings
Calories: 420kcal
Cost: 12
Equipment
- grill gas or charcoal
- saucepan for glaze reduction
- mixing bowl
- Tongs
- basting brush
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
Instructions
- Cut and juice fresh pineapple to yield about 1/2 cup of juice. Slice several rings for grilling.
- In a saucepan, combine pineapple juice, soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Reserve 1/3 cup for marinade.
- Simmer remaining sauce for 8–10 minutes until reduced and thickened. Stir in sesame oil and red pepper flakes.
- Marinate chicken in reserved sauce for 30 minutes to 2 hours in the refrigerator.
- Preheat grill to medium-high heat (400–425°F) and set up two heat zones.
- Place chicken on indirect heat and cook for 12–15 minutes, flipping ერთხელ, until nearly cooked through.
- Move chicken to direct heat, brush with glaze, and grill 2 minutes per side, flipping and glazing repeatedly until caramelized.
- Grill pineapple rings for 2–3 minutes per side until charred and caramelized.
- 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.