Pineapple-Teriyaki Chicken

Pineapple-Teriyaki Chicken

Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it’s delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas.

Nutirion Profile: Low Sodium

Serves Prep Time Total Time
4 30 min 45 min



  • 1/3 cup dry sherry, (see Note)
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoon brown sugar
  • 1 20-ounce c pineapple rings, plus 1/3 cup juice from the can
  • 4 large boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
  • 1 teaspoon cornstarch
  • 1 tablespoon butter

Cooking Instruction

Step 1

Whisk sherry, soy sauce, brown sugar and the 1/3 cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.

Step 2

Meanwhile, preheat grill to medium-high.

Step 3

Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.

Step 4

Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve the chicken and pineapple drizzled with the sauce.


  • Serving: Per serving
  • Calories: 360
  • Carbohydrates: 39g
  • Fat: 11g
  • Protein: 22g
  • Dietary Fiber: 1g
  • Saturated Fat: 4g
  • Monounsaturated Fat: 3g
  • Cholesterol: 83mg
  • Potassium: 238mg
  • Sodium: 467mg
  • Exchanges: 2 1/2 fruit, 3 lean meat, 1/2 fat
  • Carbohydrate Servings: 2 1/2

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