Grilled Hawaiian Plate with Pineapple and Teriyaki Chicken

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A sweet and savory Hawaiian-inspired grilled chicken plate featuring teriyaki glaze and fresh pineapple slices. This Hawaiian-inspired grilling recipe, ready in about 30 minutes, pairs chicken thighs, pineapple rings, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Hawaiian cuisine 380 cal/serving

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Ingredients

4 boneless, skinless (about 1.5 lbs) chicken thighs
8 slices, fresh pineapple rings
1/3 cup soy sauce
1/4 cup packed brown sugar
1/4 cup pineapple juice
3 cloves minced garlic
1 tbsp grated fresh ginger
2 tbsp rice vinegar
1 tsp cornstarch
1 tbsp water
2 sliced for garnish green onions
1 tbsp for garnish sesame seeds
2 tbsp vegetable oil

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Instructions

Step 1: In a medium bowl, whisk together 1/3 cup soy sauce, 1/4 cup brown sugar, 1/4 cup pineapple juice, 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 2 tbsp rice vinegar to make the teriyaki marinade.
Step 2: Place 4 boneless skinless chicken thighs in a resealable bag and pour half of the marinade over them. Seal and refrigerate for at least 1 hour, ideally 3-4 hours.
Step 3: Preheat grill to medium-high heat and brush grates with 2 tbsp vegetable oil to prevent sticking.
Step 4: Remove chicken from marinade and reserve the marinade. Grill chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
Step 5: While chicken cooks, grill 8 fresh pineapple rings for 2-3 minutes per side until caramelized and grill marks appear.
Step 6: Pour reserved marinade into a small saucepan and bring to a simmer over medium heat.
Step 7: Mix 1 tsp cornstarch with 1 tbsp water to make a slurry, then whisk into simmering marinade. Cook for 2-3 minutes until sauce thickens to a glaze consistency.
Step 8: Remove chicken and pineapple from grill, brush chicken with teriyaki glaze generously.
Step 9: Serve grilled chicken thighs over a plate with pineapple rings on the side, garnished with 2 sliced green onions and 1 tbsp sesame seeds.