This Grilled Teriyaki Chicken With Pineapple recipe is the way to go. It’s got that nice sweet, but not too sweet flavor that compliments the grilled chicken. The pineapple also adds a naturally sweet taste, as well as a crunchy texture you’ll enjoy. You’re going to want to try this Grilled Teriyaki Chicken With Pineapple recipe out soon, so you can add it alongside your other favorite recipes in your cookout collection.
Related Post: Chicken With French Fried Onions
GRILLED TERIYAKI CHICKEN AND PINEAPPLE
Grilled teriyaki chicken and pineapple skewers are easy to assemble and throw on the grill just about any night of the week. These tasty skewers have a sweet and savory flavor that you’re going to love!
We love a good recipe that you can put together and throw on the grill. These teriyaki chicken and pineapple skewers combine the sweet and salty taste of teriyaki with the sweet flavor of pineapple.
Grilling the kabobs gives them an amazing charred flavor. I love putting some meat and veggies on a stick and throwing them on the grill. Our grilled chicken fajita skewers and citrus-marinated grilled shrimp are family favorites as well as this simple grilled chicken recipe which heightens the flavor with pineapple and teriyaki sauce.
If you prefer or if the weather is bad and grilling isn’t an option, you can bake them in the oven at a higher temperature for a similar effect.
INGREDIENTS YOU’LL NEED
You’ll need ingredients for the skewers and for the sauce. Here’s what you’ll need on hand.
For the skewers, you’ll need:
- Chicken breast – We use boneless and skinless for ease.
- Pineapple – You’ll need to core and cube the pineapple. You can also use pre-cut pineapple if they sell it at your local store.
- Veggies – For added flavor, you’ll need large squares of onion and green peppers.
For the teriyaki sauce, you’ll need:
- Soy sauce – We use the reduced-sodium variety.
- Rice wine – You could substitute with apple cider vinegar.
- Cornstarch – This helps to thicken the sauce.
- Brown sugar – Brown sugar adds sweetness and helps to thicken the sauce.
- Spices – You’ll need both powdered ginger and a clove of garlic.
Here’s how to make teriyaki sauce at home:
Step 1 – Mix the ingredients. In a medium bowl, whisk together all the sauce ingredients.
Step 2 – Boil the sauce. Bring the mixture to a boil in a small saucepan. Reduce heat and cook for 5 to 7 minutes or until the liquid thickens. Remove from heat and set aside.
Teriyaki sauce is an awesome addition to so many dishes. We love it paired with the sweet fresh flavor of pineapples, like in this recipe and our pineapple teriyaki meatballs but it’s also great over beef and veggies like this easy sheet pan beef teriyaki
For the skewers, follow these simple steps:
Step 1 – Prep the skewers. To start, soak the skewers in water for at least 30 minutes. This helps prevent the skewers from burning.
Step 2 – Prepare the chicken. As they soak, pour half of the teriyaki sauce in a bowl and stir in the chicken until well coated.
Step 3 – Assemble. Once the skewers have soaked, place the green pepper slices, onion slices, two cubes of chicken, and 2 to 3 pineapple cubes.
Step 4 – Grill. Carefully place the skewers on a hot grill and cook for 5 minutes on each side or until the chicken is cooked through. If you prefer to cook it in the oven, preheat the oven to 400 degrees F and cook for 10 minutes or until the chicken is cooked through.
Prior to serving, brush the remaining teriyaki sauce over the skewers. Serve and enjoy!
HOW TO MAKE IT AHEAD OF TIME
You can easily make the teriyaki sauce ahead of time and reheat it before coating the chicken with it.
You can also prep the chicken, pineapple, and veggies ahead of time and store them separately in the refrigerator until you are ready to make skewers.
If you want to add a little extra flavor you can marinate the chicken in half of the teriyaki sauce overnight before making the skewers. This replaces the step of coating the chicken with half of the sauce before assembling the skewers.
Note: You’ll need to throw away the sauce you use as a marinade once you have removed the chicken. It should not be used to brush over the skewers since it has been in contact with raw chicken.
GRILLED PINEAPPLE TERIYAKI CHICKEN
The most delicious sweet pineapple teriyaki glaze coats this chicken perfectly. Chicken grills to juicy and tender perfection on the BBQ and will be one of the best things you grill this summer!
It was 90 degrees today. It is safe to say the rain has stopped and the heat of summer is here. We enjoyed every minute of it and had to celebrate with a barbecue of course. We love to grill at our house and I love to create delicious things to throw on the BBQ. But let me tell you this. If you only grill one thing this summer from the blog LET IT BE THIS!
I love my homemade teriyaki sauce recipe here on the blog. But since I also love pineapple I decided to add some pineapple to the recipe and the result was fantastic. It gave the sauce the perfect balance of sweet. And I also grilled some fresh pineapple with the chicken and served it with the chicken.
Oh my gosh. I am not even joking when I tell you this is one of the best things that I have ever grilled in my life. Teriyaki is such a classic loved sauce and with my little twist, I made it even better. This is a recipe that is even picky-eater-approved. You will love it and it needs to be made this summer!
GRILLED PINEAPPLE TERIYAKI CHICKEN
The most delicious sweet pineapple teriyaki glaze coats this chicken perfectly. Grills to juicy and tender perfection on the BBQ will be one of the best things you grill this summer!
PREP TIME10 MINUTES
COOK TIME15 MINUTES
TOTAL TIME25 MINUTES
- ▢4 chicken breasts boneless skinless
- ▢½ cup brown sugar
- ▢½ cup soy sauce
- ▢1/4 cup pineapple juice
- ▢2 garlic cloves minced
- ▢¼ teaspoon pepper
- ▢½ teaspoon salt
- ▢1 Tablespoon cornstarch
- ▢1 Tablespoon water
- ▢green onions for garnish
- ▢sesame seeds for garnish
- In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
- Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
- Marinate the chicken in the sauce in the fridge for at least 30 minutes. Grill the chicken on each side for 6-7 minutes or until no longer pink. Put the chicken on the plate and brush with reserved sauce before serving. Garnish with green onion and sesame seeds if desired.
Calories398kcal (20%)Carbohydrates33g (11%)Protein51g (102%)Fat6g (9%)Saturated Fat1g (5%)Cholesterol145mg (48%)Sodium2181mg (91%)Potassium953mg (27%)Fiber1g (4%)Sugar29g (32%)Vitamin A68IU (1%)Vitamin C5mg (6%)Calcium43mg (4%)Iron2mg (11%)
Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it’s delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas.
Related Post: Chicken With French Fried Onions
- 1/3 cup dry sherry, (see Note)
- ¼ cup reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 1 20-ounce can pineapple rings, plus 1/3 cup juice from the can
- 4 large boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
- 1 teaspoon cornstarch
- 1 tablespoon butter
- Step 1 Whisk sherry, soy sauce, brown sugar, and 1/3 cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.
- Step 2 Meanwhile, preheat the grill to medium-high.
- Step 3 Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.
- Step 4 Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve the chicken and pineapple drizzled with the sauce.
Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets–it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.
Tip: You’ll need about 1 1/2 pounds of untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, we like to use kitchen shears to snip the fat away from the meat. After trimming, you’ll have four 4-ounce portions.
Tip: To oil, the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Related Post: Simple Tips And Tricks For Successful Home Cooking
3 oz. chicken & 2 Tbsp. sauce
306 calories; protein 21.1g; carbohydrates 32.1g; dietary fiber 2.1g; sugars 27.3g; fat 9.5g; saturated fat 3.7g; cholesterol 111.7mg; vitamin a iu 184IU; vitamin c 15.8mg; folate 15.3mcg; calcium 42mg; iron 1.8mg; magnesium 51.1mg; potassium 471.8mg; sodium 621.4mg; thiamin 0.3mg; added sugar 4g.
2 1/2 fruit, 3 lean meat, 1/2 fat