Maui Chicken Recipe
Twin teriyaki chicken breasts, topped with our fresh pineapple salsa.
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.
Chicken
Pineapple Salsa
Method
Chicken Preparation
- 1
Marinate the Chicken
In a bowl, combine the teriyaki sauce, olive oil, salt, and black pepper. Add the chicken breasts and coat them well in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 2
Cook the Chicken
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Pineapple Salsa Preparation
- 3
Prepare the Salsa
In a medium bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño, and cilantro. Add lime juice and salt to taste. Mix well and let it sit for about 10 minutes to allow the flavors to meld.
Serving
- 4
Assemble the Dish
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Place each chicken breast on a plate and generously top with the pineapple salsa. Serve immediately.