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Flavorful Grilled Pineapple Teriyaki Chicken with Smoky Char

grilled pineapple teriyaki chicken - featured image
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A quick and easy grilled chicken recipe featuring juicy boneless thighs marinated in a sweet and savory pineapple teriyaki glaze, finished with a smoky char from the grill.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup fresh pineapple chunks (about 150g), peeled and cut into 1-inch pieces
  • 1/2 cup soy sauce (120 ml)
  • 1/4 cup brown sugar (50g)
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons rice vinegar (30 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 stalks green onions, thinly sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)

Instructions

  1. Make the marinade by whisking together soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes (if using) in a medium bowl until the sugar dissolves (about 5 minutes).
  2. Add chicken thighs and pineapple chunks to the marinade. Toss gently to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours but no longer than 6 hours.
  3. Preheat grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking. If using a grill pan, heat over medium-high with a bit of oil.
  4. Thread chicken pieces and pineapple chunks alternately onto soaked wooden skewers or place in a grill basket.
  5. Grill the skewers for 4-5 minutes per side, turning carefully to avoid dropping pieces, until chicken reaches an internal temperature of 165°F (74°C) and has a smoky char (total grilling time 12-15 minutes).
  6. Remove from grill and let rest for 5 minutes. Garnish with sliced green onions and toasted sesame seeds before serving.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Watch pineapple closely to avoid excessive charring and bitterness. Use chicken thighs for juiciness; breasts cook faster but can dry out. Marinate at least 30 minutes but no longer than 6 hours to avoid mushy texture. Use a meat thermometer to ensure chicken reaches 165°F internal temperature. For gluten-free, substitute soy sauce with tamari or coconut aminos. Brown sugar can be replaced with honey or maple syrup. Pineapple can be swapped with mango chunks for a tropical twist.

Nutrition

Keywords: grilled chicken, pineapple teriyaki chicken, smoky char, easy grilled chicken, teriyaki marinade, summer grilling, quick dinner

Find it online: https://flurpchef.com/flavorful-grilled-pineapple-teriyaki-chicken-recipe-easy-smoky-char/