Grilled Pineapple Teriyaki Chicken
An easy and flavorful summer grilling recipe with tropical vibes is the best way to describe Grilled Pineapple Teriyaki Chicken.
Grilled chicken dinners don’t have to be boring, and this recipe is proof.
Marinated chicken grilled to perfection and topped with cheese, bacon, and grilled pineapple.
Have I sold you yet?! 😉
How to make Grilled Pineapple Teriyaki Chicken
You can use either 4 thin cut chicken breasts, or boneless and skinless chicken thighs.
Chicken thighs are smaller compared to breasts, so you’ll want to use 8 thighs.
And taking a little help from store bought teriyaki sauce makes this super easy.
I like this kind with no high fructose corn syrup.
Put the chicken in a gallon size plastic bag and add 1/2 cup teriyaki sauce, minced garlic or garlic paste, and if you have ginger or ginger paste add that too.
Massage the bag until the chicken is evenly coated.
And marinate in the fridge at least an hour or even overnight.
Then preheat the grill to medium heat and grill the chicken 10 to 12 minutes.
Oh, and season the chicken with a little kosher salt, pepper, and crushed red pepper flakes.
Flip the chicken halfway through and then add 8 pineapple slices to the grill.
I am using canned pineapple, but obviously fresh would be better.
Then brush both the chicken and pineapple with more teriyaki sauce a few times.
Once the chicken is cooked you can turn the grill off.
Then add a slice of provolone cheese over each chicken breast.
Also some cooked and crumbled bacon and a pineapple slice.
Close the grill until the cheese is melted.
Serve Grilled Pineapple Teriyaki Chicken with the extra pineapple slices, more teriyaki sauce, and/ or sriracha if desired 🙂
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If you like Grilled Pineapple Teriyaki Chicken, you might also like these recipes…
Grilled Hawaiian BBQ Chicken Skewers
Jamaican Jerk Grilled Chicken
Blackstone Caribbean Jerk Shrimp Tacos
Grilled Sriracha Chicken Sandwiches
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Grilled Pineapple Teriyaki Chicken
Equipment
- Grill
Ingredients
- 4 thin cut chicken breasts (or 8 boneless skinless chicken thighs)
- 1 cup teriyaki sauce (I used Kikkoman with no high fructose corn syrup)
- 1 tablespoon garlic paste or minced garlic
- 1 tablespoon ginger paste or grated ginger (optional)
- kosher salt, pepper, crushed red pepper flakes
- 8 pineapple slices (I used canned)
- 4 slices provolone cheese (if using 8 thighs, cut the cheese slices in half)
- 6 slices bacon cooked and crumbled
- Optional: more teriyaki sauce for dipping and/or sriracha
Instructions
- Put the chicken in a gallon size plastic bag and add half of the teriyaki sauce, garlic, and ginger (if using). Massage the bag and marinate in the fridge for at least an hour or overnight.
- Preheat the grill to medium heat for a few minutes. Remove the chicken from the marinade, season lightly with kosher salt, pepper, and crushed red pepper flakes.
- Grill the chicken 10 to 12 minutes total, flipping a few times. Add the pineapple slices during the last half of grilling and brush both the chicken and pineapple slices with the remaining teriyaki sauce a few times.
- Once the chicken is cooked turn the grill off. Add a slice of cheese, some cooked bacon crumbles, and one slice of pineapple on each piece of chicken. Close the grill lid until the cheese is melted.
- Serve the chicken with any extra pineapple slices on the side and extra teriyaki sauce and/or sriracha if desired.
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