Easy Instructions
Finish Up and Plate:
Lay your grilled chicken onto a platter and crown each piece with a warm pineapple ring. Throw on some green onions and sesame seeds if you want a bright finish and extra crunch.
Sear the Pineapple:
Place fresh pineapple rings right on the hot grill grates. Let them cook around two or three minutes per side, flipping once. You want clear grill lines and a bit of caramel color that makes every bite sweeter and juicier.
Grill and Baste as You Go:
Take chicken out of the marinade, shake off the extra liquid. Set aside the marinade—you’ll brush it on later. Throw chicken onto the grill for roughly six or seven minutes each side, brushing with leftover marinade here and there. The goal is cooked-through meat with caramelized, golden outsides and a juicy center.
Get the Grill Hot:
Crank the grill to medium-high before you start. The hotter, the better. It’ll keep your chicken from sticking and makes those grill marks bold.
Soak in the Flavors:
Pop the chicken into a sealable bag or glass dish. Pour the marinade all over so it covers every bit. Seal it or cover up and stash in the fridge for at least two hours or even overnight. More time means more taste and even juicier chicken.
Mix the Marinade:
In a large bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, a bit of ginger, some garlic, and sesame oil until everything looks blended. This gets your marinade started and loads every bite with sweet, savory, and just the right amount of tang.
You Must Know
- Full of protein so it’s great as the main thing for dinner
- Completely dairy-free and you can make it gluten-free by swapping soy sauce for tamari
- Awesome for prepping ahead since leftovers reheat like a dream
My top pick is always those sweet, smoky pieces of pineapple. The way grilled fruit matches the rich chicken always takes me back to family BBQs spent laughing around the picnic table. Whenever we do Huli Huli night, everyone shows up hungry and goes home with big grins.
Storage Tips
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