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Flavorful Pineapple Teriyaki Chicken Thighs

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Juicy chicken thighs marinated in a balanced homemade teriyaki sauce paired with smoky, caramelized grilled pineapple for a perfect sweet-savory meal.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
  • 1 medium fresh pineapple, peeled, cored, and sliced into rings or wedges
  • ½ cup (120 ml) low-sodium soy sauce
  • ¼ cup (50 g) packed brown sugar
  • ¼ cup (60 ml) fresh or canned pineapple juice
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger (optional but recommended)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Freshly ground black pepper, to taste
  • ¼ teaspoon chili flakes (optional)
  • 2 green onions, sliced thinly for garnish
  • Toasted sesame seeds for garnish

Instructions

  1. Prepare the marinade by whisking together soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, rice vinegar, sesame oil, black pepper, and chili flakes (if using) until sugar dissolves.
  2. Place chicken thighs in a large resealable bag or bowl and pour marinade over them. Seal and refrigerate for at least 30 minutes, up to 4 hours.
  3. Peel, core, and cut the pineapple into rings or 1-inch wedges; set aside.
  4. Preheat grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking.
  5. Remove chicken from marinade, letting excess drip off (reserve marinade). Grill chicken skin-side down for 7-10 minutes per side until internal temperature reaches 165°F (74°C) and skin is crispy and golden.
  6. While chicken cooks, grill pineapple slices for 2-3 minutes per side until caramelized with grill marks.
  7. Optional: Pour reserved marinade into a small saucepan, bring to a boil, then simmer for 5 minutes to thicken and kill bacteria. Brush glaze onto chicken during last few minutes of grilling.
  8. Let chicken rest for 5 minutes off the heat. Serve topped with grilled pineapple, sliced green onions, and toasted sesame seeds.

Notes

Marinate chicken for at least 30 minutes for best flavor. Simmer leftover marinade before using as glaze to kill bacteria. Use tamari instead of soy sauce for gluten-free option. Rest chicken after grilling to lock in juices. If no grill available, use cast iron skillet and finish under broiler carefully.

Nutrition

Keywords: pineapple teriyaki chicken, grilled chicken thighs, teriyaki chicken recipe, grilled pineapple, easy weeknight dinner, tropical chicken recipe

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