Pineapple-Teriyaki Chicken

Pineapple-Teriyaki Chicken

22 Reviews
From: EatingWell Magazine, September/October 2008

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup dry sherry, (see Note)
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 20-ounce can pineapple rings, plus ⅓ cup juice from the can
  • 4 large boneless, skinless chicken thighs, (about 1½ pounds), trimmed (see Tip)
  • 1 teaspoon cornstarch
  • 1 tablespoon butter


  • Active

  • Ready In

  1. Whisk sherry, soy sauce, brown sugar and the ⅓ cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.
  2. Meanwhile, preheat grill to medium-high.
  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.
  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.
  • Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
  • Tip: You'll need about 1½ pounds untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, we like to use kitchen shears to snip the fat away from the meat. After trimming, you'll have four 4-ounce portions.
  • Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 3 oz. chicken & 2 Tbsp. sauce
  • Per serving: 306 calories; 9 g fat(4 g sat); 2 g fiber; 32 g carbohydrates; 21 g protein; 15 mcg folate; 112 mg cholesterol; 27 g sugars; 4 g added sugars; 184 IU vitamin A; 16 mg vitamin C; 42 mg calcium; 2 mg iron; 621 mg sodium; 472 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ fruit, 3 lean meat, ½ fat

Reviews 22

January 28, 2019
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By: Tiff Calistro
delicious, didn't make any changes
February 26, 2011
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By: imaluckydog
Twelve Thumbs Up! My daughter made this for a UVM Nutrition Course recipe expansion home cooking project. She made the recipe as is and then expanded the recipe to serve 12. Boy was I glad I was invited! She also made a baked brown rice and a stir fry of snow peas and red peppers. We will make this again and again. May try it with chicken tenderloins or pork cutlets. The sauce is amazing and goes well with everything. Just delicious! Pros: Great for serving a crowd. Cons: Cut off all visible fat and there was a lot of waste with this cut of chicken.
January 21, 2011
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By: sub
Excellent - marinade overnight Instead of putting rings in the marinade, use crushed pineapples or chunks. Then use Fresh pineapple rings to grill. Marinade for a few hours or overnight for very juicy and tasty chicken. I served it with brown rice mixed with cut green, yellow, red peppers and mushrooms, add marinade to this mixture after boiling, or make extra marinade. Also served with fresh steamed broccoli. This dish goes great with EatingWell's "Maple-Cinnamon Applesauce" Pros: easy, very tasty, low cal, low fat
November 04, 2010
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By: EatingWell User
It was way to cold out for grilling, so I used my George Foreman grill, no smoke and it cooked the meat perfectly. I served with Jasmine Rice and mixed vegs. The kids loved it.
July 26, 2010
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By: EatingWell User
I made this again and it was wonderful! So tasty and so simple.
July 15, 2010
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By: EatingWell User
sound like some i would make because i have all ingredients in the house. my husband would love it for light a dinner.
July 12, 2010
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By: EatingWell User
Delicious! I made this recipes this past weekend for my boyfriend. It was quick and delicious. I served it with snowpeas and brown rice like in the photos. The sauce tasted wonderful over the chicken, rice and veggies. I also don't have a grill, so I put it in the oven at 375 for 45 minutes and it came out moist and juicy. We especially liked how the pineapples tastes when it came out of the oven. Will definetely add this one to the recipe books!
July 11, 2010
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By: karensue
Thank you for such a delicious, easy and versatile recipe. I didn't have a dry red wine so I used chardonnay-wow-this sauce rocks! If I wasn't watching my calories, I would double the sauce recipe! It was used as a glaze by me and my husband, as a dipping sauce by our youngest and our oldest used it like a stir fry! Thanks again!
June 27, 2010
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By: EatingWell User
Janiran, agreed. I use the marinade from chicken dishes all the time, so long as you marinade them in the refrigerator. I wouldn't use any marinade that has been left out on a countertop. As you stated, you merely need to boil it. I saw an episode of "The Next Food Network Star" where one of the chefs said this was a big no no, but people are too paranoid about germs these days.
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