Description
A delightful tropical-inspired dish with grilled chicken, pineapple, and a savory teriyaki glaze served over rice.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice
- ¼ cup low-sodium soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
- 4 fresh pineapple rings
- Cooked white rice (for stacking)
- 2 tbsp sliced green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
- Whisk together the teriyaki sauce, pineapple juice, soy sauce, dark brown sugar, minced garlic, grated ginger, and toasted sesame oil until well combined in a medium bowl.
- Place the chicken in a large zip-top bag and pour the marinade over it. Seal and refrigerate for at least 2 hours or overnight.
- Preheat a grill to medium-high heat. Remove the chicken from the marinade and grill for about 6–7 minutes per side until cooked through.
- Add pineapple rings to the grill and cook for 2–3 minutes per side until caramelized.
- Bring the reserved marinade to a boil in a small saucepan and simmer for 5–6 minutes until thickened into a glaze.
- Spoon rice onto a plate, layer with grilled chicken, top with grilled pineapple, and drizzle with the glaze. Garnish with green onions and sesame seeds.
Notes
Marinate chicken overnight for best flavor. Ensure the grill is preheated to get a good char on the chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian