Marinated Grilled Chicken Teriyaki

Fabulous homemade teriyaki marinade, followed by a quick grilling.. perfect for part of a summer weeknight meal!

Marinated Grilled Chicken Teriyaki

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  • Prep Time


  • Total Time


  • Servings

    servings @


  • 6

    boneless, skinless chicken breasts

  • 6

    ounces (¾ cup) pineapple juice

  • ½

    cup reduced-sodium soy sauce

  • 1

    tablespoon molasses

  • 2

    tablespoons brown sugar

  • ¼

    cup canola or olive oil

  • 3

    tablespoons cider vinegar

  • 1

    teaspoon garlic powder


In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder. Whisk to combine. Add the chicken breasts to a large ziploc bag and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours. Drain the liquid. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. When the chicken has about 4-5 minutes left to cook, add the rings of fresh pineapple and grill for 2 minutes per side. Transfer the chicken to a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips.


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