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 really don’t take that much time to prepare. You can also substitute out 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 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 on top of a salad dish.
Pineapple Chicken Teriyaki Wraps Recipe
Protein: 32g / %
Carbs: 40g / %
Fat: 15g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 chicken breasts, boneless, skinless, and cut into thick strips;
- 8 pineapple slices
- 1/2 red onion, thinly sliced
- 1/2 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
- 1/4 cup coconut aminos
- 2 tbsp. fresh orange or lemon juice
- 2 tbsp. raw honey
- 2 tbsp. fresh ginger, grated
- 1 garlic clove, minced
- 1/8 tsp. chili flakes
- 1 tsp. tapioca starch (optional)
- Preheat you 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 6 to 8 minutes per side or until cooked through.
- Brush the chicken with teriyaki sauce on both sides and grill another 1 to 2 minutes per side.
- Grill the pineapple slices 1 to 2 minutes per side on the grill.
- Assemble the wraps by placing grilled chicken pieces, grilled pineapple, onion, and bell pepper on salad or in a Paleo wrap.
- Drizzle the teriyaki sauce on top and serve.