Grilled Pineapple-Glazed Chicken with Ginger and Teriyaki
Juicy chicken thighs coated in a sweet-savory pineapple-teriyaki glaze, grilled until caramelized with fresh ginger notes for a tropical main course. This asian-inspired grilling ready in about 45 minutes pairs boneless, skinless chicken thighs, pineapple juice, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 12 oz boneless, skinless chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp, minced fresh ginger
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1/2 tsp sesame oil
- 1/4 cup pineapple chunks
- 2 tbsp sliced green onions
Instructions
- Step 1: Whisk together 1/2 cup pineapple juice, 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp minced fresh ginger, 1 tbsp rice vinegar, 1 tsp garlic powder, and 1/2 tsp sesame oil until the honey dissolves completely.
- Step 2: Place 12 oz boneless, skinless chicken thighs in a shallow dish and pour the marinade over them, turning to coat evenly. Let marinate for 30 minutes at room temperature.
- Step 3: Preheat grill to medium-high (375°F). Remove chicken from marinade, reserving the marinade, and grill for 6-7 minutes per side, basting occasionally with the reserved marinade until the internal temperature reaches 165°F and the glaze is golden-brown.
- Step 4: Let rest 5 minutes, then slice and serve topped with 1/4 cup pineapple chunks and 2 tbsp sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Pineapple-Glazed Chicken with Ginger and Teriyaki take to make?
Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Pineapple-Glazed Chicken with Ginger and Teriyaki?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pineapple juice from drying out.
Can I substitute ingredients in Grilled Pineapple-Glazed Chicken with Ginger and Teriyaki?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Pineapple-Glazed Chicken with Ginger and Teriyaki for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Pineapple-Glazed Chicken with Ginger and Teriyaki?
Asian grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe is a hit! The ginger and pineapple combo is amazing. I'll make it again for my sister's birthday.
- ★★★★★
The pineapple glaze made the chicken so juicy and sweet! My family loved it at dinner.
- ★★★★☆
Perfect for a weeknight dinner, but the teriyaki sauce was a bit too salty for my taste. Still good though.
