Grilled Pineapple Chicken Recipe

Homemade teriyaki-style sauce and sweet pineapple chunks add a big punch of flavor to this grilled chicken and vegetables. And the sauce is surprisingly easy to make at home with Paleo ingredients, like substituting coconut aminos for soy sauce.

It’s not technically authentic teriyaki sauce (for one thing, it has garlic, which traditional teriyaki sauce wouldn’t), but it’s a lot like the type of teriyaki you might otherwise buy in a bottle from the grocery store, only without the junk.

This would be a fun recipe to make for Paleo kids since the pineapple and the sauce add sweetness without a huge amount of added sugar.

Any leftover chicken would add a nice touch of teriyaki flavor to a salad or any kind of egg dish the next day. If you like the sauce, you could also make a little extra of that and save it for another day, so you won’t have to deal with mixing it up again.

Try it with beef or pork next, maybe on skewers with some different vegetables to keep things interesting.

Grilled Pineapple Chicken Recipe

SERVES: 4 PREP: 15 min + 30 min COOK: 25 min

Ingredients

• 4 chicken breasts, skinless, boneless
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 pineapple, peeled and sliced
• 1 red onion, sliced

Teriyaki-style Sauce Ingredients

• ½ cup coconut aminos
• 2 tbsp. white wine vinegar
• Juice of 1 lemon
• ¼ cup fresh pineapple juice
• ¾ tsp. ground ginger
• 1 clove garlic, minced
• ¼ teaspoon red pepper flakes
• Sea salt and freshly ground black pepper

Preparation

1. In a saucepan, combine all the ingredients for the teriyaki sauce and season to taste.
2. Bring to a boil over medium-high heat, lower the heat and let simmer for 5 to 6 minutes.
3. Rub the chicken with ¼ of the teriyaki sauce, and let marinate for 30 minutes.
4. Preheat a grill to medium-high.
5. Grill the chicken breasts for 5 to 8 minutes per side.
6. Place the vegetables in a grill basket and grill until soft, 4 to 5 minutes.
7. Grill the pineapple for 3 minutes per side.
8. Slice the chicken breasts and pineapple, and serve on top of a bed of vegetables with the remaining teriyaki sauce.

📖 Recipe

Grilled Pineapple Chicken Recipe

It's quick and easy to make your own teriyaki-inspired sauce for chicken breasts with grilled pineapple and vegetables.

5 from 1 vote

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine American

Servings 4 people

Calories 469 kcal

Ingredients

  

1x2x3x

• 4 chicken breasts skinless, boneless
• 1 zucchini sliced
• 1 bell pepper chopped
• 1 pineapple peeled and sliced
• 1 red onion sliced
• ½ cup coconut aminos
• 2 tbsp. white wine vinegar
• Juice of 1 lemon
• ¼ cup fresh pineapple juice
• ¾ tsp. ground ginger
• 1 clove garlic minced
• ¼ teaspoon red pepper flakes
• Sea salt and freshly ground black pepper

Instructions

 

• In a saucepan, combine all the ingredients for the teriyaki sauce and season to taste.
  ½ cup coconut aminos, 2 tbsp. white wine vinegar, Juice of 1 lemon, ¼ cup fresh pineapple juice, ¾ tsp. ground ginger, 1 clove garlic, ¼ teaspoon red pepper flakes, Sea salt and freshly ground black pepper
• Bring to a boil over medium-high heat, lower the heat and let simmer for 5 to 6 minutes.
• Rub the chicken with ¼ of the teriyaki sauce, and let marinate for 30 minutes.
  4 chicken breasts
• Preheat a grill to medium-high.
• Grill the chicken breasts for 5 to 8 minutes per side.
• Place the vegetables in a grill basket and grill until soft, 4 to 5 minutes.
  1 zucchini, 1 bell pepper, 1 red onion
• Grill the pineapple for 3 minutes per side.
  1 pineapple
• Slice the chicken breasts and pineapple, and serve on top of a bed of vegetables with the remaining teriyaki sauce.

Nutrition

Calories: 469kcalCarbohydrates: 44gProtein: 56gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 146mgSodium: 817mgPotassium: 954mgFiber: 5gSugar: 27gVitamin A: 1235IUVitamin C: 159mgCalcium: 75mgIron: 3mg

Keyword chicken, grilled, pineapple

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