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The most delicious sweet pineapple teriyaki glaze coats this chicken perfectly. It grills to juicy and tender perfection on the BBQ and will be one of the best things you grill this summer!grilled pineapple teriyaki chicken on a white plate with pineapple and salad.

It was 90 degrees today. It is safe to say the rain has stopped and the heat of summer is here. We enjoyed every minute of it and had to celebrate with a barbecue of course. We love to grill at our house and I love to create delicious things to throw on the BBQ. But let me tell you this. If you only grill one thing this summer from the blog LET IT BE THIS!

I love my homemade teriyaki sauce recipe here on the blog. But since I also love pineapple I decided to add some pineapple to the recipe and the result was fantastic. It gave the sauce the perfect balance of sweet. And I also grilled some fresh pineapple with the chicken and served it with the chicken.

Oh my gosh. I am not even joking when I tell you this is one of the best things that I have ever grilled in my life. Teriyaki is such a classic loved sauce and with my little twist I made it even better. This is a recipe that is even picky eater approved. You will love it and it needs to be made this summer!

Grilled pineapple teriyaki chicken with salad and pineapple on a white plate.

pineapple teriyaki chicken with pineapple and salad on a white plate.

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Grilled Pineapple Teriyaki Chicken

5 from 2 votes
By: Alyssa Rivers
The most delicious sweet pineapple teriyaki glaze coats this chicken perfectly. It grills to juicy and tender perfection on the BBQ and will be one of the best things you grill this summer!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 Servings



  • In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
  • Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
  • Marinate the chicken in the sauce in the fridge for at least 30 minutes. Grill the chicken on each side for 6-7 minutes or until no longer pink. Put the chicken on the plate and brush with reserved sauce before serving. Garnish with green onion and sesame seeds if desired.


Calories: 398kcalCarbohydrates: 33gProtein: 51gFat: 6gSaturated Fat: 1gCholesterol: 145mgSodium: 2181mgPotassium: 953mgFiber: 1gSugar: 29gVitamin A: 68IUVitamin C: 5mgCalcium: 43mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: Asian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 5 stars
    Fantastic! At least 5 stars. First time I made this, I had guests over and they loved it too. Thank you for sharing. I will definitely be cooking this all summer.

  2. Love your recipes! Is there any way you could include nutritional info, such as sodium content? I’m ok with calculating protein & calories, but now I have a 2 gram sodium restriction, and that one is new for me.

  3. Sounds Ahh-mazing but are you saying marinade the chicken in the sauce thats hot from the pan, or do I let it cool all the way down first. And can I marinate overnight or is 30 mins the max?

  4. This sounds insanely delicious! And with the crappy weather we have been having in KC, I am thinking 90’s sounds good!

  5. 90 degrees sounds fabulous. We are having a ton of rainy days where I’m at and it’s been cool lately. This chicken looks delicious. So perfect for a warm summer day.