Juicy grilled chicken marinated in a sweet and savory teriyaki sauce infused with ginger and pineapple for a tropical flair.
Author:Beth
Prep Time:15 minutes
Chill Time:2 hours
Cook Time:15 minutes
Total Time:2 hours 30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Hawaiian
Ingredients
Scale
For the Marinade:
1/2 cup soy sauce (low-sodium preferred)
1/3 cup brown sugar
1/4 cup pineapple juice
2 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1/4 tsp black pepper
For the Chicken:
2 lbs boneless, skinless chicken thighs or breasts
1 tbsp sesame seeds (for garnish, optional)
2 green onions (sliced, for garnish)
Instructions
Prepare the Marinade:
In a bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, garlic, ginger, and black pepper until the sugar dissolves.
Marinate the Chicken:
Place the chicken in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal and refrigerate for at least 2 hours, preferably overnight.
Preheat the Grill:
Preheat your grill to medium-high heat (about 375–400°F). Oil the grates to prevent sticking.
Grill the Chicken:
Remove the chicken from the marinade, letting excess drip off. Grill for 6-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Simmer the Marinade (Optional):
To use the marinade as a glaze, bring it to a boil in a small saucepan and simmer for 5-7 minutes until slightly thickened.
Serve:
Arrange the grilled chicken on a platter. Brush with the reduced marinade if desired. Garnish with sesame seeds and sliced green onions.
Notes
For added flavor, reserve 1/4 cup of the marinade before adding the chicken and use it as a basting sauce during grilling.
Serve with steamed rice, grilled pineapple, or a fresh green salad for a complete meal.
Leftovers can be refrigerated for up to 3 days and are great for sandwiches or wraps.