Teriyaki Chicken Marinade and Pineapple Teriyaki Sauce

Teriyaki Chicken Marinade and Pineapple Teriyaki Sauce
teriyaki chicken marinade and pineapple teriyaki sauce

Teriyaki Chicken Marinade and Pineapple Teriyaki Sauce

Carson Morby
A great dish featuring the delicious flavors of pineapple and teriyaki!
Prep Time 12 minutes
Cook Time 1 hour
Course Main Course
Cuisine American



  • 2 Tbsp Grated Ginger
  • 5 Cloves Finely Chopped Garlic
  • 2/3 Cup Brown Sugar
  • 1 tsp Chinese 5 Spice Powder
  • 1/4 Cup Honey
  • 1/2 Cup Soy Sauce
  • 1 tsp Onion Powder
  • 1 Tbsp Olive Oil

Chicken/Rice Bowl

  • 1 Fresh Pineapple
  • 2 Large Chicken Breasts
  • 2 Cups Uncooked Jasmine Rice


  • Prepare this marinade the night before you plan on serving the dish. Mix all marinade ingredients well in a large mixing bowl. Pour a thin layer of the marinade into a pyrex baking dish. Place the chicken breasts into the dish. Pour the rest of the marinade over the chicken. Cover the dish with plastic wrap or a lid and place in the fridge overnight. Make sure to flip the chicken breasts about halfway through the marinating process.
  • Cut the pineapple in half, keeping the stem on. Hollow out each pineapple half leaving about 1/4 inch of pineapple around the edges. Separate and finely dice the pineapple core. This should give you about 1/4-1/3 Cup of pineapple. Set the rest of the pineapple aside for a snack or for a pineapple salsa. Preheat your grill, or smoker for high, direct heat. When your grill, or smoker is preheated, remove the chicken breasts from the marinade and set aside. Strain the marinade into the sauce pan, to remove the garlic and ginger. Discard the garlic and ginger. Add the finely diced pineapple core to the marinade in the sauce pan
  • Bring the marinade to a boil. Simmer on medium low heat for 20-25 minutes until it thickens into a sauce. Remove from heat and set aside.
  • Prepare the rice, however you prefer. I like to use my Instant Pot.
  • Place the chicken breasts on the preheated grill, or smoker. Grill the chicken breasts until their internal temperature is 165 degrees F. Set the chicken breasts on a cutting board or plate, and cover with foil for 10 minutes to rest. While the chicken is resting, fill half of each pineapple half with the finished rice. Dice the chicken into bite sized cubes. Put the chicken next to the rice in each pineapple half. Drizzle both servings of chicken with a light amount of the pineapple teriyaki sauce. Enjoy!
Keyword pineapple, smoked teriyaki chicken, teriyaki, teriyaki chicken

Blog Post

Here is a great dish to impress not only with flavor, but with presentation. Teriyaki grilled chicken is one of the most popular summer meals. There is nothing quit like walking down the sidewalk and all of the sudden you smell one of the neighbors grilling teriyaki chicken. It’s one of the best smells of summer.

The next best thing, is actually being the lucky one to enjoy it. This recipe should help to bring your teriyaki game up a level. The fresh ginger, and garlic are huge game changers in the marinade, and the tiny bits of pineapple in the sauce take you even farther. If we are going to be using pineapple, we might as well use the fresh stuff right? If we are going to use fresh pineapple, we might as well throw the whole dish inside of the pineapple. An added bonus is that there is leftover pineapple to snack on, serve on the side, or throw in a fresh pineapple salsa.

This marinade and sauce is delicious, and I sure hope you enjoy!