Grilled Pineapple Teriyaki Chicken
Grilled Pineapple Teriyaki Chicken is a grilling recipe perfect for summer, grilled chicken loaded with cheese bacon and grilled pineapple!
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.