Teriyaki Pineapple Grilled Chicken

Ingredients

• 2 large (453 g)skinless, boneless chicken breasts
• 5 ml (1 teaspoon)garlic powder
• 60 ml (¼ cup)teriyaki sauce
• 4 medium slicespineapple
• 30 ml (2 tablespoons)honey
• 200 g (4 cups)salad greens
• 75 g (½ cup)cherry tomatoes, halved
• 1 smallred onion, peeled and sliced
• 60 ml (4 tablespoons)olive oil
• to tastesea salt
• to tasteground black pepper
• 15 ml (1 tablespoon)parsley, chopped, to serve

Instructions

1. 1

   Marinate chicken

   Halve each chicken breast lengthwise and season both sides with garlic powder. Put the chicken in a bowl, add the teriyaki sauce and marinate for 15 minutes to 4 hours.

2. 2

   Grill chicken

   Preheat a grill or grill pan. Grill the chicken for about 6–8 minutes on each side, until its internal temperature reaches 68°C (155°F); it will rise to 74°C (165°F) while resting.

3. 3

   Grill pineapple

   Brush the pineapple slices with honey and place them on the grill beside the chicken. Grill until tender.

4. 4

   Assemble salad

   Put the salad greens, tomatoes and onion on a large plate. Add the chicken and pineapple, season with salt and pepper, and drizzle with olive oil. Finish with parsley and serve.

What is teriyaki pineapple chicken?

Teriyaki is a Japanese-style approach to cooking with a glossy, savoury-sweet sauce; this grilled version pairs it with pineapple for a summery, Asian-inspired plate. The chicken sits on a bed of salad greens with tomatoes and red onion, so the meal brings together grilled and fresh ingredients.

The recipe works by keeping the preparation simple: the chicken takes on flavour in the teriyaki marinade, while honey helps the pineapple brown on the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 148 calories, 1g protein, 16g carbs, 9g fat.

The chicken supplies most of the protein, while the teriyaki sauce, honey, pineapple and salad vegetables contribute carbohydrates. Olive oil is the main source of fat. For a more filling, balanced plate, serve with a portion of rice and keep the salad generous.

Marinating the chicken

Garlic powder: it seasons the chicken directly before the teriyaki sauce is added, helping distribute the garlic flavour across each piece.

Marinating time: 15 minutes is the shortest stated option, while up to 4 hours gives the sauce more time to flavour the chicken. Keep the chicken chilled while it marinates.

Grilling the chicken

Even pieces: halving each breast lengthwise makes the portions thinner and helps them cook through on the grill. Keep an eye on them as they cook for about 6–8 minutes per side.

Temperature: the recipe calls for 68°C (155°F) on the grill, with the temperature expected to rise to 74°C (165°F) while resting. Check the thickest part with a food thermometer.

Getting tender, browned pineapple

Honey coating: brush it over the pineapple before grilling so the slices have a light coating as they cook.

Doneness: grill the slices until tender, as the method specifies. Keep them beside the chicken and turn or move them as needed to prevent excessive charring.

Building the salad

Fresh base: arrange the greens, halved tomatoes and sliced red onion on a large plate before adding the hot ingredients. This keeps the salad components easy to distribute.

Finish: place the grilled chicken and pineapple on top, then season and drizzle with olive oil. Add the chopped parsley just before serving.

What to serve alongside

The salad greens and grilled pineapple are already part of the plate, so the dish can be served as written. For a more substantial meal, add a simple side of rice, keeping in mind that it is an extra rather than part of the recipe.

Recipe notes & tips

• Use a food thermometer to check the thickest part of each chicken piece.
• Keep the chicken refrigerated throughout its marinating time.
• Have the salad ingredients ready before grilling so you can assemble the plate while the chicken rests.
• Brush the pineapple evenly with honey so each slice is coated.
• Add the olive oil gradually to control how much dressing the salad receives.

Variations

• Add ginger: include a little grated ginger in the teriyaki marinade for a warmer aromatic note.
• Use chicken thighs: swap in boneless, skinless thighs and check their doneness with a thermometer.
• Choose another green: use any salad greens you have, as the recipe allows.
• Make it spicy: add chilli flakes to the teriyaki sauce before marinating.
• Add rice: serve the chicken and pineapple over cooked rice for a more substantial meal.

Common mistakes to avoid

• Skipping the marinade: give the chicken at least 15 minutes in the teriyaki sauce for the stated minimum marinating time.
• Uneven chicken pieces: halve the breasts lengthwise so they are thinner and more even for grilling.
• Guessing doneness: check the thickest part with a thermometer and follow the recipe's temperature cues.
• Overcooking the pineapple: grill it until tender and keep an eye on it as it browns.
• Dressing too early: add the olive oil when assembling the salad so the greens are not left sitting in it.

How to store

Refrigerate leftover chicken, pineapple and salad components in separate airtight containers and use within 3 days. Reheat the chicken gently until hot, then assemble with the cold salad; the greens are best kept undressed until serving.

Frequently asked questions