Teriyaki Chicken Recipe
Two marinated chicken breasts topped with teriyaki glaze and a grilled pineapple ring. Served with rice and one side.
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Ingredients
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Chicken Marinade
Teriyaki Glaze
Grilled Pineapple
Rice
Side Dish
Method
Chicken Marinade
- 1
Prepare the Marinade
In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Whisk until the sugar is dissolved.
- 2
Marinate the Chicken
Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Teriyaki Glaze
- 3
Make the Glaze
In a small saucepan, combine soy sauce, brown sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and becomes syrupy. Remove from heat and stir in sesame seeds.
Grilled Pineapple
- 4
Prepare the Pineapple
Sprinkle brown sugar and cinnamon over pineapple rings. Preheat the grill or grill pan over medium-high heat.
- 5
Cook the Chicken
- 6
Grill the Chicken
Remove the chicken from the marinade and discard the marinade. Grill the chicken breasts for 6-7 minutes on each side until fully cooked and internal temperature reaches 165°F (75°C). Brush with teriyaki glaze during the last few minutes of cooking.
Cook the Rice
- 7
Plate the Dish
- 8
Serve
Place a serving of rice on a plate, top with grilled chicken and teriyaki glaze, and add a grilled pineapple ring on top. Serve with a side of steamed vegetables.