Pineapple-Teriyaki Chicken

Nothing beats the sweet and savory combo of juicy pineapple and tender teriyaki chicken! Your whole family will absolutely love this tropical twist on dinner, and the best part is it comes together in just 45 minutes with ingredients you probably already have.

Recipe Details

Timing & Servings: Additional Time: 15 minutes, Cook Time: 30 minutes, Total Time: 45 minutes, Serves: 4 people.

Nutrition Profile: Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 306 Calories, 10g Fat, 32g Carbs, 21g Protein.

Ingredients You’ll Need

Dry sherry: You’ll need 1/3 cup of the good stuff – skip the cooking sherry from the grocery store and grab real dry sherry from the wine section. It makes such a difference in flavor!

Reduced-sodium soy sauce: Just 1/4 cup gives you all that umami goodness without going overboard on salt. If you’re gluten-free, make sure to grab the labeled gluten-free version.

Brown sugar: Two tablespoons adds the perfect touch of sweetness to balance out the salty soy sauce. You can use light or dark brown sugar here.

Pineapple rings: One 20-ounce can plus 1/3 cup of the juice from the can. Don’t dump that juice – it’s liquid gold for your marinade!

Chicken thighs: Four large boneless, skinless thighs (about 1 1/2 pounds total). Thighs stay so much juicier than breasts on the grill.

Cornstarch: Just 1 teaspoon helps thicken up that beautiful sauce at the end.

Butter: One tablespoon stirred in at the very end makes the sauce silky and rich.

How to Make Pineapple-Teriyaki Chicken

Step 1: Whisk together sherry, soy sauce, brown sugar and that precious 1/3 cup pineapple juice in a large bowl. Add your pineapple rings and chicken thighs. Gently stir everything to coat nicely. Pop it in the fridge for 15 minutes to let those flavors soak in.

Step 2: While your chicken is marinating, fire up your grill to medium-high heat. This gives you time to get everything ready without rushing.

Step 3: Remove the chicken and pineapple from the marinade and pat them dry with paper towels. Don’t throw away that marinade – you’ll need it for the sauce! Oil your grill rack with a paper towel and tongs.

Step 4: Grill the chicken and pineapple for 4 to 5 minutes per side. You want the chicken cooked through and those pineapple rings beautifully marked with grill lines.

Step 5: While your chicken finishes grilling, whisk the reserved marinade with cornstarch in a small saucepan. Bring it to a boil and cook, whisking constantly, for 2 to 4 minutes until it’s thick and glossy. Stir in that butter at the end for extra richness.

Step 6: Serve your grilled chicken and pineapple drizzled with that amazing sauce. Get ready for some serious compliments!

Easy and Quick Pineapple-Teriyaki Chicken Version

Short on time? You can skip the marinating step entirely! Just brush the chicken and pineapple with the sauce mixture while grilling, flipping and brushing every few minutes. You’ll still get tons of flavor, and dinner will be ready in just 30 minutes total.

Serving Ideas

This makes a complete meal that feels like a tropical vacation on your plate! Serve it over fluffy brown rice with some crisp snow peas on the side. A simple green salad with cucumber and sesame dressing would be perfect too.

Storage

Store leftovers in the fridge for up to 3 days in an airtight container. To reheat, just pop it in the microwave for 1-2 minutes or warm it gently in a skillet over medium heat until heated through.

Substitutions

No sherry? You can use dry white wine or even chicken broth in a pinch. Fresh pineapple works beautifully too – just slice it into rings and use 1/3 cup fresh pineapple juice. Chicken breasts work fine, but keep a close eye on them so they don’t dry out.

Pro Tips

• Perfect chicken thighs: Buy them from the butcher counter and ask for four 6-ounce pieces. Use kitchen shears to trim off any excess fat.
• Grill rack prep: Oil a folded paper towel, grab it with tongs, and rub it all over the grill rack. Never use cooking spray on a hot grill!
• Sauce secrets: Don’t skip whisking the cornstarch in completely – lumpy sauce is no fun. That final pat of butter makes all the difference.
• Doneness check: Chicken thighs should hit 165°F internal temperature. They’re more forgiving than breasts, but it’s always good to check.

FAQs

Can I make this without a grill?

You bet! Use a grill pan on your stovetop over medium-high heat, or even bake everything at 425°F for about 20-25 minutes. You’ll still get delicious results.

Is this really gluten-free?

Sure is, as long as you use gluten-free soy sauce! Regular soy sauce often contains wheat, so just check that label to be safe.

Can I use chicken breasts instead?

Absolutely! Just pound them to even thickness and watch the cooking time carefully. Breasts cook faster and can dry out more easily than thighs.

How do I know when the sauce is thick enough?

It should coat the back of a spoon nicely and look glossy. If you draw your finger across the spoon, the line should stay put for a second before filling back in.

I’d love to hear how this turns out for you! Drop a comment and let me know if your family loves this tropical dinner as much as mine does. Happy grilling!