Grilled Pineapple Teriyaki Chicken

August 11, 2020

After we tried making homemade Dole Whips (or pineapple smoothies as I called them) I had a half can of crushed pineapple sitting in my fridge and I wasn't sure what to do with it. I thought I might be able to use it to help make a delicious marinade and boy was I right! The first time I made them I used chicken tenderloins and then made the exact same recipe less than a week later using full sized chicken breasts.

Both were a huge hit in this house and I just know I'll be trying this recipe baked in the oven come winter too.

Ingredients:

1 cup minced pineapple with the juice

1/3 cup vegetable oil

3 Tablespoons Soy Sauce

2 Tablespoons apple cider vinegar

1 Tablespoon minced garlic

Chicken pieces-- we prefer boneless skinless breasts or whole chicken tenderloins

Combine the first 5 ingredients together in a small bowl.

Pour over chicken and let sit in the marinade for a few hours. I like to make my marinade in the morning and let the chicken soak up the flavors all day long in the fridge.

Our grill has a gauge on the lid and I like to heat the grill up to 350 and leave it hovering right around there to cook this chicken. Depending on the thickness of the chicken I typically flip it 10-15 minutes into the cooking time and then give it another 10- 15 minutes.

I always check to see if the chicken is cooked through using a meat thermometer or cutting a small slit into the largest piece of breast and making sure the juices run clear.

After taking the chicken off the grill I like to cover it with tin foil for 10 minutes or so to let the juices come back into it. I knew this recipe was a keeper when my oldest, who is not a fan of chicken at all, wanted to eat the leftovers!