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Pineapple Teriyaki Chicken

 Pineapple Teriyaki Chicken
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
4 ServingsPrep: 10 min. + marinating Grill: 15 min.


  • 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)


  • 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
  • meat 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Pineapple Teriyaki Chicken (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.