Ingredients
4 boneless, skinless chicken thighs or breasts
1 cup teriyaki sauce
½ cup pineapple juice
¼ cup soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp sesame oil
1 fresh pineapple, sliced into rings
Garnish (optional)
Sesame seeds
Sliced green onions
Instructions
Marinate the Chicken
In a bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil.
Place chicken in a resealable bag or dish, pour marinade over it, and refrigerate for at least 2 hours (overnight for best flavor).
Grill the Chicken
Preheat grill to medium-high heat.
Remove chicken from marinade (reserve marinade for basting).
Grill chicken for 6–7 minutes per side, basting occasionally, until fully cooked (internal temp: 165°F/74°C).
Grill the Pineapple
Place pineapple rings on the grill for 2–3 minutes per side until caramelized with grill marks.
Serve
Discard any leftover marinade that touched raw chicken.
Arrange grilled chicken on a platter, top with pineapple, and garnish with sesame seeds and green onions.
Tips & Notes
Marinating Time: Overnight marination deepens the flavor.
Pineapple Tip: Fresh pineapple caramelizes better than canned.
Serving Suggestion: Pair with steamed rice or a crisp Asian slaw.
