Pineapple Teriyaki Chicken Recipe

5 4 7
Pineapple Teriyaki Chicken Recipe
Pineapple Teriyaki Chicken Recipe photo by Taste of Home
Publisher Photo

Pineapple Teriyaki Chicken Recipe

Read Reviews
5 4 7
Publisher Photo
I like to marinate this moist chicken entree overnight, then pop it on the grill for a breezy taste of the islands that family and friends really go for. —Vicki Roberts, Jacksonville, Florida
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 1 can (20 ounces) sliced pineapple
  • 1/2 cup teriyaki sauce
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 slices provolone cheese (1 ounce each)

Directions

Drain pineapple, reserving juice; refrigerate pineapple. In a small bowl, combine teriyaki sauce and reserved juice. Pour 3/4 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with some of the remaining marinade.
Grill eight pineapple slices for 2 minutes on each side or until lightly browned, basting with remaining marinade (save remaining pineapple for another use).
Top each piece of chicken with cheese and two pineapple slices. Grill, covered, for 1-2 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Pineapple Teriyaki Chicken in Simple & Delicious May/June 2007, p55

Nutritional Facts

1 each: 305 calories, 10g fat (6g saturated fat), 82mg cholesterol, 1289mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 32g protein.

  • 1 can (20 ounces) sliced pineapple
  • 1/2 cup teriyaki sauce
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 slices provolone cheese (1 ounce each)
  1. Drain pineapple, reserving juice; refrigerate pineapple. In a small bowl, combine teriyaki sauce and reserved juice. Pour 3/4 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with some of the remaining marinade.
  3. Grill eight pineapple slices for 2 minutes on each side or until lightly browned, basting with remaining marinade (save remaining pineapple for another use).
  4. Top each piece of chicken with cheese and two pineapple slices. Grill, covered, for 1-2 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Pineapple Teriyaki Chicken in Simple & Delicious May/June 2007, p55

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPineapple Teriyaki Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
gunslinger User ID: 544392 150464
Reviewed Nov. 12, 2014

"So delicious, have made it on the outdoor grill or on my George Foreman inside. Very moist and the cheese pineapple , and teriyaki flavors really complement each other!"

MY REVIEW
Lori Bergen User ID: 5102289 95608
Reviewed May. 25, 2011

"So delicious and moist! Grilling and basting the pineapple is out of the world good and will definately make this again. Used Mozza slices instead of provolone since this is what I had but will choose a cheese with more bite next time. Yummy, wish I had leftovers for today!"

MY REVIEW
mommyfor5 User ID: 4154560 208893
Reviewed Mar. 2, 2011

"This is sooo good! Used 2 George Forman grills as are outdoor grill is under 4 feet of snow, but am looking forward to using this recipe this summer. Didn't do any basting and the flavor was still wonderful and the chicken was very moist. Didn't have provolone cheese so I used sliced swiss instead."

MY REVIEW
KellyAnn88 User ID: 4648072 165519
Reviewed Dec. 28, 2009

"We eat chicken almost everynight! This dish is so flavorful and quick and easy to make."

Loading Image