This is a juicy chicken dish with a sweet touch of pineapple and a hint of garlic and ginger. It’s like a mini trip to Hawaii on a plate! Perfect for a sunny day meal. Enjoy!
- 4 boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 1/4 cup pineapple juice
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 cup diced pineapple
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
- Salt and pepper to taste
In a mixing bowl, combine teriyaki sauce, pineapple juice, honey, garlic, and ginger. Whisk until well combined.
Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Ensure each piece is well-coated.
Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
Place the chicken on the grill and cook for 6-7 minutes on each side or until fully cooked through.
During the last 2 minutes of grilling, add the diced pineapple to the grill to get a slight char.
Once cooked, remove the chicken and pineapple from the grill and let the chicken rest for a few minutes.
Garnish with sliced green onions and sesame seeds if desired.