Grilled Hawaiian Chicken with Pineapple and Teriyaki Sauce

Okay, pull up a stool — I’m about to let you in on a little chef’s secret that turns ordinary weeknight chicken into a smoky, sticky, slightly caramelized masterpiece. I discovered this trick when I wanted all the sweet-tart brightness of pineapple with the deep umami of teriyaki, without babysitting a dozen pans. The secret? A quick brine, a bold yet simple teriyaki glaze, and timing your grill so the chicken stays juicy while the pineapple gets those glorious charred edges. You’ll smell brown sugar and soy turning glossy and hear the satisfying sizzle as the sauce hugs the meat. Trust me: once you try this, your backyard will smell like vacation.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes (plus 30 minutes optional brine)
• Cook Time: 12–15 minutes
• Total Time: 45–65 minutes (depending on brine)

Why This Recipe is Awesome

This recipe gives you juicy, slightly charred chicken with sweet, tangy bursts of grilled pineapple and a glossy, sticky teriyaki sauce that clings to every bite. It balances smoky, sweet, and savory in a way that tastes like summer but works on a Tuesday night. It’s easy enough for a weeknight and impressive enough for guests — and the aroma? It will have neighbors poking their heads over the fence. Plus, it’s forgiving: the brine and glaze protect the chicken from drying out, so you get tender meat and crunchy, caramelized edges. Who doesn’t love crispy edges and sticky glaze?

Ingredients

For the Main Dish:

• 1 1/2 pounds boneless, skinless chicken breasts (about 3 medium)
• 1 cup fresh pineapple, cut into 1-inch rings or chunks (canned works in a pinch)
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 tbsp cornstarch (for thickening glaze)
• Wood or metal skewers (if making pineapple/chicken kebabs)

For the Sauce / Garnish (Teriyaki Sauce):

• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup brown sugar, packed
• 2 tbsp honey or maple syrup
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (or 1/4 tsp ground ginger)
• 2 tbsp rice vinegar or apple cider vinegar
• 1 tbsp sesame oil (optional, for depth)
• 2 tbsp water (to dissolve cornstarch)
• 2 green onions, sliced, and sesame seeds for garnish

How I Make It

Step 1:

I start by patting the chicken dry and slicing thick breasts horizontally if I want even pieces. Then I whisk the teriyaki sauce ingredients — soy sauce, brown sugar, honey, garlic, ginger, and rice vinegar — in a bowl until the sugar starts to dissolve. If I have time, I brine the chicken for 30 minutes in a simple 1 tbsp salt to 2 cups water mix to keep it extra juicy. Quick tip: don’t skip the pat dry step; it helps the glaze stick and the grill to sear instead of steam.

Step 2:

Preheat your grill to medium-high (about 400–450°F). While it heats, reserve 1/4 cup of the sauce for brushing at the end and transfer the rest to a small saucepan. Bring it to a simmer, then whisk together 1 tbsp cornstarch and 2 tbsp water and stir it into the sauce. Cook until glossy and slightly thickened — it should coat the back of a spoon. Smell the garlic and ginger bloom? That’s the good stuff.

Step 3:

Brush the chicken with olive oil, season with salt and pepper, and thread chicken and pineapple onto skewers if using. Oil the grill grates or use a well-oiled grill pan to avoid sticking. Lay the chicken and pineapple on the grill. You’ll hear an immediate sizzle; that sound equals flavor. Grill chicken for about 5–6 minutes per side, and pineapple for 2–3 minutes per side, until you see dark, caramelized grill marks.

Step 4:

In the last 2 minutes of cooking, brush the chicken with the thickened teriyaki glaze and let it caramelize — watch closely to avoid burning. When the glaze goes glossy and slightly tacky and the chicken reaches an internal temperature of 165°F, remove it from the heat. You’ll smell that sweet, savory finish and see the edges turn golden-brown.

Step 5:

Let the chicken rest for 5 minutes before slicing — this keeps juices locked in. Serve with the grilled pineapple, extra glaze drizzled over top, and a sprinkle of sesame seeds and sliced green onions. I love a squeeze of lime if I want brightness. Enjoy the contrasting textures: tender chicken, crunchy char, and syrupy glaze.

Pro Tips

• Always preheat your grill to 400–450°F for those perfect sear marks and quick cooking.
• If you don’t have a thermometer, cut into the thickest part — the juices should run clear and the center should look opaque, not translucent.
• For extra depth, add 1 tbsp of mirin or a splash of pineapple juice to the sauce while it simmers.
• Don’t glaze too early—apply the final coats in the last few minutes so the sugars don’t burn.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use 14 oz extra-firm tofu, pressed and marinated; it soaks up the teriyaki but gives a firmer texture.
• Soy sauce → Tamari or coconut aminos: Use tamari for gluten-free; coconut aminos for soy-free (sweeter, less salty).
• Brown sugar → Coconut sugar or maple syrup: Maple makes the glaze more floral; coconut sugar keeps it less sweet.
• Dairy-free note: This recipe already works dairy-free. For a gluten-free option, swap soy sauce for tamari and ensure your cornstarch or thickener is certified gluten-free.

Variations & Tips

• Spicy: Add 1 tsp sriracha or 1/2 tsp red pepper flakes to the glaze for heat.
• Kid-friendly: Leave out the ginger and reduce the garlic — kids usually love the sweet glaze and caramelized pineapple.
• Hawaiian rice bowl: Serve sliced chicken and pineapple over steamed rice with shredded cabbage and pickled carrots.
• Smoky twist: Use smoked paprika in the dry rub for a subtle smoke without a smoker.
• Vegetarian skewers: Swap chicken with marinated portobello slices and extra-firm tofu for meaty bite.
• Citrus kick: Add 1 tbsp fresh orange juice and zest to the glaze for bright acidity.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Marinate the chicken and store it covered in the fridge for up to 24 hours. Cooked chicken keeps well for 3–4 days in the fridge. Reheat gently in a skillet with a splash of water and a quick glaze to revive the shine.

Can I double the recipe?

Sure thing. When doubling, give the grill space — cook in batches so pieces sear instead of steam. You may need an extra 5–10 minutes overall if you grill in multiple rounds.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping. For this recipe, olive oil works best for brushing the chicken before grilling.

How do I know it’s done?

Look for deep grill marks, glossy caramelized glaze, and an internal temp of 165°F. The chicken should feel springy, and juices should run clear when pierced.

What if I don’t have ingredient X?

Swap fresh pineapple with 1 cup canned pineapple chunks (drained) — they caramelize nicely. No ginger? Use 1/4 tsp ground ginger or skip it; the sauce stays flavorful.

How I Like to Serve It

I often plate this over steamed white or coconut rice with a pile of shredded cabbage and a few lime wedges for brightness. For a casual dinner, I toss everything into a bowl with sliced avocado and a drizzle of extra glaze. It shines at summer BBQs — people swoon over the charred pineapple — and it lifts a dreary weeknight into a mini celebration.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet to preserve texture.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for accuracy.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade grilled Hawaiian chicken; and don’t forget to lick the spatula (guilty as charged).