If you’re searching for an easy weeknight dinner that tastes like a tropical vacation, look no further than this recipe featuring 2 pounds chicken thighs or breasts, boneless and skinless. The vibrant flavors of pineapple, soy, ginger, and garlic infuse every bite, while a quick marinade guarantees juicy, flavorful chicken. Whether you grill these up for family or friends, there’s just something magical about that sweet-and-savory glaze, especially when served over steaming rice. You’ll find yourself remaking this one over and over!

Ingredients You’ll Need

This dish shines thanks to its simple, fresh ingredients that come together for maximum flavor. Each element really pulls its weight—whether it’s tender meat, zippy ginger, or the sweet tang from pineapple and brown sugar.

2 pounds chicken thighs or breasts, boneless and skinless: The star of the show, these provide the perfect canvas for all those beautiful marinade flavors.
Pineapple juice (1 cup): Adds sweetness, acidity, and a hint of the tropics—plus it’s a fantastic tenderizer for the chicken.
Soy sauce (1/2 cup): Brings in those deep, umami notes and balances the sweetness.
Brown sugar (1/2 cup): Gives a lovely caramel undertone and helps create a sticky glaze.
Ketchup (1/4 cup): Boosts body and sweetness with a touch of tomato richness.
Rice vinegar (1/4 cup): Perks up the marinade with mild acidity.
Garlic, minced (4 cloves): Delivers aromatic punch and depth.
Fresh ginger, grated (1 tablespoon): Provides gentle heat and unmistakable brightness.
Sesame oil (1 teaspoon): Adds nutty, toasty complexity.
Black pepper (1/2 teaspoon): For a subtle kick and rounded finish.
Green onion, chopped (for garnish): Brings freshness and a pop of color to the dish.
Cooked white rice (for serving): Soaks up all the flavorful juices and balances the meal.
Grilled pineapple slices (optional): A sweet, juicy addition that absolutely elevates the summer vibes.

How to Make Grilled Pineapple Teriyaki Chicken Thighs

Step 1: Whisk Up the Marinade

Start by grabbing a large bowl and adding in the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper. Use a whisk or fork to make sure everything blends together smoothly—the result should be glossy, aromatic, and seriously tempting.

Step 2: Marinate the Chicken

Place your 2 pounds chicken thighs or breasts, boneless and skinless, into a resealable plastic bag or a shallow dish. Pour half of your freshly mixed marinade over the meat, making sure every piece is well coated. Seal the bag (or cover the dish), then pop it into the fridge. Let the magic happen for at least 1 hour, but if you have time, an overnight soak really amps up the flavor. Don’t forget to reserve the other half of the marinade for basting later!

Step 3: Prep the Grill

Once your chicken has soaked up all that marinade, preheat your grill to medium-high. Before cooking, pull the chicken from the marinade and discard the liquid it was sitting in—you want a fresh start for grilling.

Step 4: Grill and Baste

Place the 2 pounds chicken thighs or breasts, boneless and skinless, directly onto the hot grates. Grill for about 6 to 7 minutes per side, turning once, and brush with the reserved marinade as you go. This basting step creates a gorgeous caramelized glaze. When the chicken hits an internal temperature of 165°F (75°C), it’s all set.

Step 5: Rest and Serve

Remove the chicken from the grill and let it rest for 3 to 5 minutes—this is the secret to keeping things juicy. Then slice and serve over fluffy white rice, scatter with green onion, and, if you’re feeling festive, top with grilled pineapple slices.

How to Serve Grilled Pineapple Teriyaki Chicken Thighs

Garnishes

The best finishing touch for this dish is a generous sprinkle of chopped green onion. For special occasions, add grilled pineapple rounds for a little flair and an extra boost of sunshine. These garnishes don’t just look lovely, they layer in fresh sweetness and color.

Side Dishes

While fluffy white rice is the classic base, this chicken is also wonderful atop coconut rice, brown rice, or even cilantro lime quinoa. A crisp green salad or simply steamed veggies like broccoli or snap peas make for light, crunchy companions.

Creative Ways to Present

If you’re feeding a crowd or want a party vibe, slice the chicken and pile it onto a platter, then scatter the garnishes liberally. Try serving inside lettuce wraps for a fun, hands-on experience. Or skewer the grilled pieces for appetizers and watch them vanish in minutes!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, just transfer the chicken (and any extra rice) into an airtight container. It will stay nicely in the fridge for up to four days, and you’ll be happy to discover that the flavors deepen as it rests.

Freezing

To freeze, allow the cooked chicken to cool completely before storing in freezer-safe bags or containers. Slices or whole pieces both freeze beautifully. Thaw overnight in the refrigerator before enjoying again—it’s a fantastic meal prep option with zero fuss.

Reheating

To reheat, pop the chicken in a covered skillet with a splash of water or reserved marinade on low heat, or give it a quick burst in the microwave. Just be careful not to overheat, so you keep that juicy tenderness you worked so hard for!

FAQs

Can I use only chicken breasts or only chicken thighs?

Absolutely! Whether you prefer the juiciness of thighs or the lean meat of breasts, this marinade works wonders for either—and the recipe is written for 2 pounds chicken thighs or breasts, boneless and skinless. Just keep an eye on the thickness, as cook times may vary slightly.

What if I don’t have a grill?

No grill? No problem! You can bake the marinated chicken at 400°F (200°C) for about 22 to 25 minutes or sear it in a hot skillet. Either way, baste with the reserved marinade and aim for a golden, sticky finish.

Is it okay to marinate the chicken longer than overnight?

Marinating for up to 24 hours is perfectly fine. Any longer and the texture could start to change, especially with the pineapple juice tenderizing things. For best flavor and texture, aim for 1 to 12 hours if possible.

Can I use canned pineapple juice?

Yes, canned pineapple juice works great and is super convenient! Fresh squeezed is a nice upgrade if you have it, but canned will still give you that irresistible island flavor.

Should I reserve some marinade for serving?

No—it’s best to set aside marinade for basting before the chicken is added, and not use the portion that touched raw chicken as a sauce for serving. If you’d like extra sauce, simmer the reserved portion in a saucepan until it thickens blissfully.

Final Thoughts

If you’re ready for a weeknight dinner that’s as easy as it is exciting, give these 2 pounds chicken thighs or breasts, boneless and skinless a spot in your rotation. With bright flavors, juicy meat, and a foolproof method, this is bound to become a family favorite. Happy grilling and don’t forget the pineapple!