Chicken Teriyaki Recipe
Grilled half-pound chicken breast basted with Teriyaki sauce on a bed of rice and topped with a grilled pineapple ring.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Rice
Rinse 1 cup of rice under cold water until the water runs clear. This helps remove excess starch.
- 2
Cook the Rice
In a pot, combine rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes.
- 3
Prepare the Chicken
While the rice is cooking, season the chicken breast with salt and black pepper on both sides.
Grilling
- 4
Preheat the Grill
Preheat your grill to medium-high heat, around 375°F (190°C).
- 5
Grill the Chicken
Brush the grill grates with olive oil to prevent sticking. Place the seasoned chicken breast on the grill. Cook for 6-7 minutes on each side, basting with teriyaki sauce during the last 2 minutes of grilling.
- 6
Plating
- 7
Assemble the Dish
On a plate, serve a generous portion of the cooked rice as the base. Place the grilled chicken breast on top of the rice, then add the grilled pineapple ring on top of the chicken.
- 8
Drizzle with Teriyaki Sauce
Drizzle additional teriyaki sauce over the chicken and rice for extra flavor, if desired.