Skip to contentInstructions
1. Make the Teriyaki Marinade
- In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger.
- If you prefer a thicker glaze, stir in the cornstarch-water mixture to the marinade.
2. Marinate the Chicken
- Place the chicken thighs in a large resealable plastic bag or shallow dish.
- Pour half of the marinade over the chicken, reserving the other half for basting and serving.
- Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour or up to overnight for the best flavor.
3. Preheat the Grill
- Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grates to prevent sticking.
4. Grill the Chicken
- Remove the chicken from the marinade and discard the used marinade.
- Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.
5. Grill the Pineapple (Optional)
- While grilling the chicken, place the pineapple slices on the grill for about 2-3 minutes per side until they are caramelized with grill marks.
6. Baste with Teriyaki Sauce
- During the last few minutes of grilling, brush the chicken with the reserved teriyaki marinade for extra flavor.
7. Serve
- Garnish the grilled teriyaki chicken with sesame seeds and sliced green onions.
- Serve with the grilled pineapple slices and additional teriyaki sauce on the side.