Grilled Pineapple Teriyaki Chicken
Sweet, sticky grilled pineapple teriyaki chicken made with juicy thighs, fresh pineapple, and a homemade teriyaki glaze. A bold and easy grilling recipe perfect for summer dinners.
Equipment
- grill
- saucepan
- mixing bowls
- tongs
- basting brush
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 fresh pineapple
- 3 tbsp pineapple juice
- 3 tbsp soy sauce (marinade)
- 1 tbsp neutral oil
- 1 tsp fresh ginger, grated
- 2 cloves garlic, grated
- 0.5 tsp black pepper
- 0.5 cup soy sauce (glaze)
- 0.25 cup mirin
- 0.25 cup sake
- 0.5 cup pineapple juice (glaze)
- 3 tbsp brown sugar
- 1 tbsp fresh ginger (glaze)
- 3 cloves garlic (glaze)
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch slurry (optional)
- 1 tbsp sesame seeds
- 3 green onions
- 1 handful fresh cilantro
- 1 lime wedges
Instructions
- Prepare pineapple by cutting, juicing part of it, and slicing the rest into rings.
- Simmer soy sauce, mirin, sake, pineapple juice, sugar, ginger, and garlic to make glaze until thickened. Stir in vinegar and sesame oil.
- Mix marinade ingredients and coat chicken. Refrigerate for 30–60 minutes.
- Preheat grill to medium-high and set up two-zone cooking.
- Grill chicken over direct heat for 4–5 minutes per side to develop char.
- Move chicken to indirect heat and brush with glaze in layers, cooking until fully caramelized.
- Grill pineapple rings over direct heat until deeply caramelized.
- Optional: return chicken briefly to direct heat for extra caramelization.
- Rest chicken for 4 minutes before serving.
- Top with pineapple rings, drizzle glaze, and garnish with sesame seeds, green onions, cilantro, and lime.
Notes
Do not marinate longer than 60 minutes to avoid mushy texture from pineapple enzymes. Apply glaze in layers over indirect heat for best caramelization. Use fresh pineapple only for optimal flavor and tenderness.