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pineapple chicken thighs

Teriyaki Pineapple Chicken Thighs

Delicious Teriyaki Pineapple Chicken Thighs recipe with step-by-step instructions.
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Prep Time 50 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 25 minutes
Servings: 4 servings
Calories: 1800
Ingredients Method

Ingredients
  

For the marinade::
  • 3/4 cup teriyaki sauce (I prefer Kikkoman Takumi Collection)
  • 4 garlic cloves (freshly minced for best flavor)
  • 1 tbsp ginger
  • 1 tbsp sesame oil
  • 2 tsp pepper
  • 1/4 tsp cayenne pepper
For the chicken and pineapple::
  • 2 lb chicken thighs (boneless and skinless)
  • 1 pineapple (cored and cut into 1-inch rings)
  • 3 tbsp canola oil (I use Wesson for its neutral flavor)
  • 1/2 tsp salt
  • 1/2 tsp pepper
For the garnish::
  • 2 green onions (thinly sliced on the bias)
  • 2 tsp sesame seeds

Method
 

  1. In a bowl, whisk together the teriyaki sauce, minced garlic, ginger, sesame oil, and 2 teaspoons of pepper until well combined. Pat the chicken thighs dry with paper towels, then place them in a resealable bag or shallow dish and pour the marinade over them, making sure each piece is well coated. Refrigerate for 2 to 4 hours—I find that even 2 hours gives excellent flavor without requiring advance planning. While you're waiting for the chicken to marinate, prep your other ingredients so everything is ready when you start cooking.
  2. While the chicken marinates, core the pineapple and cut it into 1-inch-thick rings. Thinly slice the green onions on the bias and set aside. Have all your ingredients prepped and within arm's reach of your grill—this quick-cooking dish moves fast once you start. I like to measure out the salt, cayenne pepper, and sesame seeds into small bowls so I'm not fumbling during service.
  3. Preheat your grill to medium-high heat (around 400°F). Remove the chicken from the marinade and discard the liquid—don't rinse the chicken, as the marinade coating adds flavor. Pat both the chicken thighs and pineapple rings with paper towels to remove excess moisture, then brush them lightly with canola oil and season with salt and the remaining 1/2 teaspoon of pepper. This prep ensures better browning and prevents sticking.
  4. Place the chicken thighs skin-side down on the grill and cook for about 5 minutes without moving them—this creates a nice caramelized crust. Flip and cook for another 5 minutes or until the internal temperature reaches 165°F when checked with a meat thermometer. While the chicken finishes, place the pineapple rings on the grill for 2-3 minutes per side until lightly charred and caramelized. Transfer the cooked chicken and pineapple to a serving platter.
  5. Arrange the grilled chicken thighs and pineapple rings on a serving platter. Sprinkle with the sliced green onions and sesame seeds, then dust lightly with the cayenne pepper for a subtle kick. Serve immediately while everything is still warm. The combination of caramelized pineapple, tender chicken, and aromatic toppings creates a beautifully balanced dish.