Pineapple-Chicken Teriyaki

This chicken teriyaki builds its marinade from scratch using pineapple syrup, soy sauce, molasses, brown sugar, apple cider vinegar, garlic, and a splash of Sauterne wine. The result is a sticky, complex glaze with layers of sweet, salty, tangy, and fruity that no bottled teriyaki can match.

Marinating the chicken breasts for several hours lets the soy and acid work deep into the meat, tenderizing and flavoring it all the way through. The pineapple slices soak in the same marinade, absorbing those savory notes before hitting the grill.

Grilling the pineapple alongside the chicken caramelizes the natural sugars in the fruit. Those char-marked, hot pineapple slices served on top of each breast bring a smoky-sweet contrast that ties the whole plate together.

Chef Tips

• Baste frequently while grilling. Each coat of marinade builds another layer of caramelized glaze on the chicken.
• Grill over medium-hot coals, not screaming hot. The sugar in the marinade burns easily over high direct heat.
• Pat the chicken dry before grilling for better browning. Wet surfaces steam instead of sear.

Variations

• Thread the chicken and pineapple onto skewers for teriyaki kabobs.
• Swap Sauterne for sake or dry sherry for a more traditional Japanese flavor.
• Serve over steamed jasmine rice with the extra marinade boiled and drizzled on top.