Chicken Teriyaki Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness (about 3/4 inch) so they cook evenly.

Make marinade

In a bowl, whisk together low-sodium soy sauce, mirin, sake (if using), brown sugar, honey, grated ginger, minced garlic, toasted sesame oil, black pepper and kosher salt until sugar dissolves.

Marinate

Place the chicken breasts in a resealable plastic bag or shallow container. Pour 3/4 cup of the marinade over the chicken, pressing out excess air, and refrigerate for 30 minutes to 2 hours. Reserve about 1/2 cup of the marinade (do not return it to the raw chicken) for finishing the sauce later.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Brush pineapple rings lightly with melted butter or neutral oil and sprinkle with brown sugar if using.

Oil the grill grates or pan lightly. Grill pineapple rings 2–3 minutes per side, until caramelized grill marks appear and pineapple is warmed through. Remove and keep warm.

Preheat grill to medium-high heat (400°F / 200°C). Oil the grill grates or brush the chicken lightly with vegetable oil to prevent sticking.

Remove chicken from marinade and let excess drip off. Place chicken on the hot grill and cook 5–7 minutes per side (depending on thickness), turning once, until internal temperature reaches 165°F (74°C) and chicken is nicely charred. While grilling, occasionally brush with a little of the reserved marinade to build flavor (do not use marinade that has touched raw chicken unless you bring it to a full boil first).

When chicken is nearly done, brush both sides with some of the finished teriyaki sauce (see next section) and grill 30–60 seconds per side to glaze.

Remove chicken from grill and let rest 5 minutes, then slice into 1/2-inch slices.

In a small saucepan, combine the reserved 1/2 cup marinade and 2 tablespoons water. Bring to a gentle simmer over medium heat and cook for 2–3 minutes to slightly reduce and to ensure any raw marinade is cooked.

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until thickened to a glossy glaze. Taste and adjust sweetness with a little honey or salt if needed.

Keep warm until ready to glaze the cooked chicken and to serve alongside the pineapple.

Place a grilled pineapple ring on each plate. Arrange sliced teriyaki chicken across or beside the pineapple ring.

Spoon remaining teriyaki glaze over the chicken and pineapple. Sprinkle toasted sesame seeds and sliced scallions on top. Garnish with chopped cilantro or parsley if desired.

Serve immediately with steamed rice or mixed vegetables.