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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.

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

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.

Find it online: https://yumfoodusa.com/pineapple-teriyaki-chicken/