Pineapple Chicken Teriyaki

Catherine of Weelicious and I go waaaay back. We met 4 years ago. For food bloggers, that’s a long time! I don’t even remember how we met, but I do remember a little rendezvous in NYC in a hotel lobby that involved cocktails. Well, I’m happy to say that Catherine and I haven’t veered too far away from that initial meeting. We are lucky enough to see each other several times a year, always with a little drinky-drink in hand. She’s fun, makes me belly-laugh so loud the walls vibrate and this girl is ah-ma-zing on camera.

Chicken Teriyaki Recipe

Catherine’s new book, Weelicious, just launched. It’s a must-have for parents asking, “how do I get my kids to like (insert food name)?” The book is all about “One Family. One Meal.” with recipes that appeal to babies, little kids, big kids and parents too.

My favorite sentence in the book, “You’re not a short-order cook: how to not be a slave to your kids in the kitchen.”

From her gorgeous book, I chose to make “Chicken Teriyak-wee” a.k.a. Pineapple Chicken Teriyaki, which is a light, healthier version of the standard Japanese chicken teriyaki. Catherine’s recipe uses either fresh or canned pineapple as the main sweetener in the recipe, and it adds such a bright zing to the dish!

Chicken Teriyaki Recipe

The chicken breast is marinated in crushed pineapple, soy sauce, honey, garlic and ginger. A portion of that sauce is set aside and heated up to pour over the chicken after it’s done cooking. You can cook the chicken breast by grilling or broiling, both methods using little to no cooking oil. So, yay – it’s healthy too.

Chicken Teriyaki Recipe


Pineapple Chicken Teriyaki Recipe Video


Chicken Teriyaki Recipe


Chicken Teriyaki Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes

From Catherine McCord's Weelicious Cookbook.


1 (8-ounce) can crushed pineapple
3 tablespoons low-sodium soy sauce
2 tablespoon honey or agave nectar
1 teaspoon grated fresh ginger
1 small garlic clove, finely minced
4 boneless, skinless chicken breasts (about 2 pounds)


1. To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic a bowl, whisk to combine. Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half. Place the chicken breasts in the resealable bag, close and give it a good massage to coat with the marinade. Refrigerate for 30 minutes or up to overnight.

2. When ready to cook, turn on the broiler and place the rack in the middle position. Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast. It will help keep the chicken moist. Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes. Discard any remaining marinade in the bag.

3. While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened slightly.

4. When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve immediately.

TIP: Keeping the chicken in the marinade overnight will make it even tastier.

TIP: Instead of broiling, the chicken can also be grilled for 6 minutes on each side.

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Comments 45

  1. Hillary @ The Mama Review

    Just discovered your site and I love it! (Your tips on using the Lowel EGO Lights are awesomely helpful.) I’m looking for recipes to use for my freezer-exchange club, and I think this will be perfect. Two friends and I each make four dinners’-worth of two meals each month, keep two for our own freezers, and give one each to the other two participants. This way, we each get four dinners a month that we don’t have to cook (and have four meals frozen that we did make ourselves)! It’s SO awesome; especially if your friends are good cooks.)

  2. Winnie

    This looks so delicious! I am always looking for recipes like this that have no tomato as my hubby can’t have it. I can’t wait to try this!

  3. Tina

    This looks fabulous! In addition to chicken,I think this would make a great marinade for a pork tenderloin!

  4. Chris

    You? Laughing and cutting up? nah, can’t imagine it 😉

    I like the agave option, I’ve been using that stuff a LOT this year. The maple agave goes particularly well with pork.

  5. Carlen

    I love the fresh flavours in this recipe. I’m heading into the kitchen to make this now for my two teenagers and I for dinner. Jaden your blog is fantastic!

  6. Laura

    I am about to try this recipe for my chanukah party. It sounds great! I want to add some sesame seeds while broiling the chicken.

  7. kei

    this looks lovely and I am sure it was tasty,
    You got me inspired, and now I am thinking of cooking teriyaki chicken with persimon…it is seasonal here in UK!

  8. Jacs

    I made ths for dinner tonight, it was amazingly good. I used premium dark soy sauce instead of low sodium because I didn’t have any and used tenderloins instead of breast because I purchased a few pounds of tenderloin last week which I hadn’t used yet. I served it with brown rice and some cucumber and tomato on the side. The nuttiness of brown rice compliments this dish really well

  9. Bad Cook

    This is probably a dumb question, but do I use the juice from the canned pinnapple as well or just the chunks of pinapple?

  10. Pingback: Pineapple Chicken Teriyaki | Simply Norma

  11. Sisilla

    I made this, as it sounded like it would be great. The marinade itself tasted wonderful, but if you use FRESH pineapple, you SHOULD NOT marinate the chicken for anything more than 30 minutes, if at all. The pineapple acid can break down the meat rather quickly and lead to mushy chicken after it’s cooked. Apparently, from reading on other sites, canned pineapple enzymes are not as strong. Just wanted to warn anyone else who might use fresh pineapple and marinate overnight as I did, to save them the trouble of having to throw out 2 pounds of chicken and make sandwiches for dinner instead! Otherwise, this IS a very nice marinade

    1. Tsk Tsk

      If you threw out 2 pounds of chicken because it was “mushy” your a fool.

      you could have boiled then shredded the chicken for chicken tacos and a number of different things.

      1. Meow Mix

        Actually the problem isn’t that chicken will be mushy, it will essentially dissolve. It is not the acid in fresh pineapple that will destroy your chicken, it is an enzyme called Bromelain. Bromelain will turn the meat into a goo that is no longer protein but small peptides. The foulness deserves the trashcan. Canned pineapple obviates this issue because Bromelain is destroyed during the canning process.

        You might want to ease back on your internet trolliness in calling others a ‘fool’ when, in fact, you are the one looking foolish.

    2. Anna

      Thank you so much for this comment. I cooked this for lunch and everything was amazing. But the chicken was mushy and I couldn’t figure out why. I ended up using fresh pineapple in the recipe so it all makes sense now.

      Thanks for the amazing recipe, it went really well with quinoa and broccoli!

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      David – no, you can leave out the ginger completely. But don’t try to sub with ground dried ginger (not the same effect as fresh)

  17. Brenda Mcnally

    Your recipes all look fabulous! Thank you for taking the time to make them available 😊 I was wondering what side dishes would go with the pineapple chicken teriyaki?

  18. CeeBee1990

    I made this for dinner tonight. Was forced to substitute powdered ginger for fresh, but it still turned out delicious! Absolutely loved it. Healthy, flavorful, and the chicken was tender. Really a great, easy, and fast recipe. A+

  19. Oneira Ponce

    My husband is a pineapple lover. I had to try this for dinner and he was in love with it! Thank you for this delicious recipe! 👌

  20. Monica

    Came across this recipe and am letting the chicken marinade. Thanks for the tip on not to marinade too long when using fresh pineapple, I had no idea it would break it down like that. Also threw in some crushed red pepper flakes for a little zip.

  21. Cindy Lu

    I made this dish without the agave or honey as the pineapple made it sweet enough for my taste. I also added some chopped baby spinach at the last few minutes of cooking. Simple, healthy and DEELISH!!!!

  22. The Best Chef

    Can this be done without soy sauce if anyone has an answer please tell me quick!!! Btw looks fantastic and I’m planning on making it

  23. LR

    If I use fresh pineapple do you recommend putting in a blender to chop/crush it? If not, how would you do it?

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