Chicken teriyaki is such a fun recipe to serve for dinner or to make in advance for a tasty lunch. Unfortunately, traditional chicken teriyaki is usually filled with a bunch of non-Paleo ingredients like soy sauce and cornstarch; if you want to enjoy this, you’ll need to prep it yourself at home.
Luckily, recipes like this may seem complicated, but they really don’t take that much time to prepare. You can also substitute different kinds of chicken for this – if boneless, skinless chicken breasts are out of budget, consider less expensive cuts to use instead.
Altogether, this meal is perfect for those nights when you don’t have a ton of time to cook but still want a little more than your basic chicken recipe.
One of the best elements of this dish is the grilled pineapple you’ll be serving it with. Fresh pineapple is one of those fruits that a lot of people are hesitant to purchase (how do I cut this again?); however, canned options won’t really work for this dish since the over-saturation of liquid in the slices can make them fall apart while grilling.
If you are really unsure about prepping this ingredient, check with your produce counter – many will cut and prep whole pineapple at no charge or may sell them this way in the cut produce section of your store.
This chicken teriyaki can be served in a few different ways. As a wrap, try making a Paleo option for this in advance and layering your ingredients inside. To save time, you can also wrap this dish in large leaf lettuce or serve it on top of a salad dish.
Pineapple Chicken Teriyaki Wraps Recipe
Serves: 4 Prep: 20 min Cook: 25 min
Ingredients
- 2 chicken breasts, boneless, skinless, and cut into thick strips;
- 8 pineapple slices
- ½ red onion, thinly sliced
- ½ bell pepper, sliced
- 2 tsp. garlic powder
- 1 tsp. chili powder
- Sea salt and freshly ground black pepper
- Lettuce leaves or Paleo wraps of your choice
Homemade Teriyaki Sauce Ingredients
- ¼ cup coconut aminos
- 2 tbsp. fresh orange or lemon juice
- 2 tbsp. raw honey
- 2 tbsp. fresh ginger, grated
- 1 garlic clove, minced
- ⅛ tsp. chili flakes
- 1 tsp. tapioca starch (optional)
Preparation
- Preheat your grill to medium heat.
- Mix the coconut aminos, orange juice, honey, garlic, ginger, and chili flakes in a saucepan.
- Bring the sauce to a simmer over medium heat and cook for 6 to 8 minutes, stirring regularly.
- Mix the tapioca starch with 1 tsp. of cold water and add it to the saucepan for a thicker sauce; set aside.
- Season chicken breasts with garlic powder, chili powder, salt, and pepper to taste.
- Grill the chicken for 6 to 8 minutes per side or until cooked through.
- Brush the chicken with teriyaki sauce on both sides and grill for another 1 to 2 minutes per side.
- Grill the pineapple slices for 1 to 2 minutes per side on the grill.
- Assemble the wraps by placing grilled chicken pieces, grilled pineapple, onion, and bell pepper on a salad or in a Paleo wrap.
- Drizzle the teriyaki sauce on top and serve.
📖 Recipe
Pineapple Chicken Teriyaki Wraps Recipe
Ingredients
- 2 chicken breasts boneless, skinless, and cut into thick strips;
- 8 pineapple slices
- ½ red onion thinly sliced
- ½ bell pepper sliced
- 2 tsp. garlic powder
- 1 tsp. chili powder
- Sea salt and freshly ground black pepper
- Lettuce leaves or Paleo wraps of your choice
- ¼ cup coconut aminos
- 2 tbsp. fresh orange or lemon juice
- 2 tbsp. raw honey
- 2 tbsp. fresh ginger grated
- 1 garlic clove minced
- ⅛ tsp. chili flakes
- 1 tsp. tapioca starch optional
Instructions
- Preheat your grill to medium heat.
- Mix the coconut aminos, orange juice, honey, garlic, ginger, and chili flakes in a saucepan.¼ cup coconut aminos, 2 tbsp. fresh orange or lemon juice, 2 tbsp. raw honey, 2 tbsp. fresh ginger, ⅛ tsp. chili flakes, 1 garlic clove
- Bring the sauce to a simmer over medium heat and cook for 6 to 8 minutes, stirring regularly.
- Mix the tapioca starch with 1 tsp. of cold water and add it to the saucepan for a thicker sauce; set aside.1 tsp. tapioca starch
- Season chicken breasts with garlic powder, chili powder, salt, and pepper to taste.1 tsp. chili powder, Sea salt and freshly ground black pepper, 2 tsp. garlic powder
- Grill the chicken for 6 to 8 minutes per side or until cooked through.2 chicken breasts
- Brush the chicken with teriyaki sauce on both sides and grill for another 1 to 2 minutes per side.
- Grill the pineapple slices for 1 to 2 minutes per side on the grill.8 pineapple slices
- Assemble the wraps by placing grilled chicken pieces, grilled pineapple, onion, and bell pepper on a salad or in a Paleo wrap.½ red onion, ½ bell pepper, Lettuce leaves or Paleo wraps of your choice
- Drizzle the teriyaki sauce on top and serve.
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