Ingredients
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4 boneless, skinless chicken breasts
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1 cup teriyaki sauce
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½ cup pineapple juice
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2 tablespoons soy sauce
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2 tablespoons honey
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2 garlic cloves, minced
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1 teaspoon grated fresh ginger
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1 tablespoon lime juice
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1 teaspoon sesame oil (optional)
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4 pineapple slices
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1 tablespoon olive oil
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Sesame seeds and chopped green onions (for garnish)
Instructions
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Prepare the Marinade:
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In a bowl, mix teriyaki sauce, pineapple juice, soy sauce, honey, garlic, ginger, lime juice, and sesame oil.
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Marinate the Chicken:
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Place the chicken breasts in a ziplock bag or shallow dish.
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Pour the marinade over the chicken, ensuring it’s fully coated.
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Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
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Grill the Chicken & Pineapple:
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Preheat the grill to medium-high heat (about 400°F / 200°C).
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Brush pineapple slices with olive oil.
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Remove chicken from the marinade and grill for 5-7 minutes per side or until the internal temperature reaches 165°F (75°C).
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Grill pineapple slices for 2-3 minutes per side until they develop grill marks.
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Serve & Garnish:
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Plate the chicken and top each piece with a grilled pineapple slice.
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Sprinkle with sesame seeds and green onions for extra flavor.
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