A fresh, boneless breast of chicken marinated and charbroiled, served with grilled pineapple and teriyaki sauce

In a bowl, combine teriyaki sauce, soy sauce, brown sugar, minced garlic, minced ginger, and black pepper. Add the boneless chicken breasts to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.

Marinate the Chicken

Preheat the grill to medium-high heat. Brush the grill grates with vegetable oil to prevent sticking.

Preheat the Grill

Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

While the chicken is grilling, place the pineapple slices on the grill. Cook for about 3-4 minutes on each side, or until grill marks appear and they are slightly caramelized.

Grill the Pineapple

Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Serve the grilled chicken topped with grilled pineapple slices and drizzled with additional teriyaki sauce if desired.

hawaiin chicken

Recipe information

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