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    Pineapple-Teriyaki Chicken

    Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it’s delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas.


    • 1/3 cup dry sherry
    • 1/4 cup soy sauce, reduced-sodium
    • 2 tablespoons brown sugar
    • 1 20-ounce can pineapple rings, plus 1/3 cup juice from the can
    • 4 large boneless, skinless chicken thighs, about 1 1/2 pounds, trimmed
    • 1 teaspoon cornstarch
    • 1 tablespoon butter


    Step 1
    Whisk sherry, soy sauce, brown sugar and the 1/3 cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.
    Step 2
    Meanwhile, preheat grill to medium-high.
    Step 3
    Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.
    Step 4
    Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve the chicken and pineapple drizzled with the sauce.

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