Pineapple Teriyaki Chicken

This Pineapple Teriyaki Chicken is a bold fusion of tropical sweetness and savory grilled flavor. Juicy chicken thighs are soaked in a rich, homemade teriyaki marinade made with fresh pineapple juice and grilled to achieve a caramelized, smoky finish. Topped with a vibrant pineapple salsa, this dish captures the essence of island cuisine and delivers both freshness and depth in every bite.

Why You’ll Love This Recipe

This dish offers a refreshing and flavorful escape from the ordinary. Whether you’re hosting a summer cookout or craving a healthy dinner with bold taste, here’s why this recipe stands out:

• Sweet, tangy, and savory flavors in perfect balance
• Easy to prepare with simple, wholesome ingredients
• Ideal for grilling season or indoor grill pans
• Pairs well with rice, grilled veggies, or leafy salads
• Naturally gluten-free when using tamari or a gluten-free soy sauce

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Marinade:

• 6 boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/3 cup fresh pineapple juice
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes (optional)

For the Pineapple Salsa:

• 1 cup fresh pineapple, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Pinch of salt

Directions

1. In a mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes to create the marinade.
2. Place chicken thighs in a large resealable bag or container and pour in the marinade. Seal and refrigerate for at least 2 hours or overnight for best flavor.
3. Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5–7 minutes per side, or until fully cooked and slightly charred.
4. While the chicken is cooking, combine all salsa ingredients in a bowl. Toss well and refrigerate until ready to serve.
5. Serve the grilled chicken hot, topped with pineapple salsa and optional lime wedges for extra brightness.

Servings and timing

• Servings: 4 servings
• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Calories per serving: Approximately 265 kcal

Variations

• Chicken Breast Alternative: Substitute thighs with boneless chicken breasts, adjusting cooking time as needed.
• Oven-Baked Option: Bake marinated chicken at 400°F (200°C) for 25–30 minutes, then broil briefly for caramelization.
• Spicy Kick: Leave jalapeño seeds in or add a dash of hot sauce to the marinade.
• No Grill? Use a cast iron skillet or grill pan indoors for similar results.
• Vegan Version: Replace chicken with firm tofu or portobello mushrooms and use maple syrup instead of honey.

Storage/Reheating

Storage:
Store leftover grilled chicken and salsa separately in airtight containers in the refrigerator for up to 3 days.

Reheating:
Reheat chicken in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Salsa is best served cold or at room temperature.

Freezing:
Chicken can be frozen in the marinade before cooking for up to 2 months. Thaw overnight before grilling. Cooked chicken can also be frozen for later use.

FAQs

Can I use canned pineapple juice for the marinade?

Yes, though fresh pineapple juice provides the best flavor. If using canned, choose a variety with no added sugar.

How long should I marinate the chicken?

A minimum of 2 hours is recommended, but overnight marination yields the most flavorful results.

Can I make this recipe without a grill?

Absolutely. Use a stovetop grill pan, cast iron skillet, or broil the chicken in the oven for similar charred results.

What can I serve with pineapple teriyaki chicken?

Steamed rice, coconut rice, grilled vegetables, or a green salad pair wonderfully with this dish.

Can I make the pineapple salsa in advance?

Yes, it can be made a few hours ahead and stored in the refrigerator. It tastes even better once the flavors have melded.

Is this recipe gluten-free?

The recipe is gluten-free if you use tamari or certified gluten-free soy sauce.

Can I use chicken drumsticks or wings instead?

Yes, but adjust the grilling time accordingly. Bone-in cuts will take longer to cook thoroughly.

Can I prepare this for meal prep?

Definitely. Cooked chicken and salsa can be portioned into containers for easy grab-and-go lunches.

What can I use instead of jalapeño?

Try using a pinch of chili flakes or omit entirely for a milder salsa.

Can I double the recipe for a larger group?

Yes. Simply double the ingredients for both the marinade and salsa. Ensure your grill has enough space to cook everything evenly.

Conclusion

Pineapple Teriyaki Chicken is a vibrant and flavorful dish that brings together the sweetness of pineapple, the savoriness of teriyaki, and the freshness of homemade salsa. Whether for a quick weeknight dinner or a summer barbecue, this recipe offers a taste of the tropics with minimal effort. It’s a wholesome, satisfying meal your family and guests will request again and again.

Pineapple Teriyaki Chicken

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This Pineapple Teriyaki Chicken recipe blends tropical sweetness with savory grilled goodness. Marinated in a fresh pineapple teriyaki sauce and topped with zesty pineapple salsa, it’s a vibrant, juicy, and bold island-inspired dish perfect for summer grilling or easy weeknight dinners.

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner, Grilling
• Method: Grilled
• Cuisine: Fusion

Ingredients

For the Chicken Marinade:

• 6 boneless, skinless chicken thighs

• 1/2 cup soy sauce

• 1/3 cup fresh pineapple juice

• 2 tbsp brown sugar

• 2 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger

• 1/2 tsp crushed red pepper flakes (optional)

For the Pineapple Salsa:

 

• 1 cup fresh pineapple, diced

• 1/2 red bell pepper, diced

• 1/4 red onion, finely chopped

• 1 jalapeño, seeded and minced

• 2 tbsp fresh cilantro, chopped

• Juice of 1 lime

• Pinch of salt

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Instructions

1. In a bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.

2. Add chicken thighs to a resealable bag or container and pour in the marinade. Refrigerate for at least 2 hours or overnight.

3. Preheat grill to medium-high heat. Remove chicken from marinade and grill 5–7 minutes per side until fully cooked and nicely charred.

4. While grilling, combine all salsa ingredients in a bowl and toss. Chill until serving.

5. Serve grilled chicken hot, topped with pineapple salsa. Add lime wedges on the side if desired.

Notes

• For extra depth, reserve a small portion of the marinade, bring it to a boil, and reduce it into a glaze to drizzle on the chicken.

• This recipe works well with chicken breasts or tofu as substitutions.

• Ideal for meal prep and summer cookouts.