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Pineapple Teriyaki Chicken


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  • 1 can sliced pineapple
  • 1/2 cup teriyaki sauce
  • 4 boneless skinless chicken breast halves
  • 4 slices provolone cheese



Step 1

Drain pineapple, reserving juice; refrigerate pineapple. in a small bowl, combine teriyaki sauce and reserved juice. pour 3/4 cup marinade into a large resealable plastic bag; add chicken. seal bag and turn to coat; refrigerate for 8 hours or overnight. cover and refrigerate remaining marinade for basting. drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in from the heat for 4-6 minutes on each side or until juices run clear, basting frequently with some of the remaining marinade. Grill eight pineapple slices for 2 minutes on each side or until tightly browned, basting with remaining marinade


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