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Teriyaki Chicken with Pineapple

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Here is the most delicious marinated grilled Teriyaki Chicken with Pineapple rings and Mini Sweet Peppers over a warm bed of jasmine rice, served with a sprinkle of sesame seeds and fresh cilantro.

You’ll find this hearty grilled meal wins every time. The no-fail recipe is perfect for your evening or weekend meal plans.

A platter of jasmine white rice with grilled chicken smothered in homemade teriyaki sauce next to grilled pineapple rings and grilled mini sweet peppers with grill marks on them. With 2 water cups in the background.

This dinner recipe is very simple and straightforward.

We use these recipe ingredients in other dishes too. So besides grabbing fresh produce ingredients from the store, we have everything on hand to enjoy this meal often.

This gluten and dairy free grilled Teriyaki Chicken with fresh Pineapple and Mini Sweet Peppers has become our go-to meal when hosting company as well. We have doubled this recipe several times to enjoy with company.

Not only is this an easy meal to prepare, but this doesn’t have any unusual “free from” taste or texture guests can sometimes detect in allergen free food.

A platter of jasmine white rice with grilled chicken smothered in homemade teriyaki sauce next to grilled pineapple rings and grilled mini sweet peppers with grill marks on them. With 2 water cups in the background and lime wedges.

teriyaki chicken with pineapple ingredients

  • boneless skinless chicken breasts or tenders
  • gluten free soy sauce— we use the San-J gluten free Soy Sauce. For a soy free option Coconut Aminos can be substituted in this recipe, too. We have Coconut Secret Coconut Aminos on hand.
  • rice vinegar— our go-to is Marukan; their allergen statement is here. This can be purchased on their website or on Amazon here.
  • sesame oil— we suggest Joyce Chen Sesame Oil; their allergen statement is here
  • brown sugar— packed
  • honey— this helps to thicken the sauce and add sweet flavor
  • ground ginger
  • garlic clove— add in more cloves if desired
  • cornstarch + water— arrowroot powder can be substituted for cornstarch. This cornstarch and water combo thickens the marinade beautifully.
  • sweet peppers— washed and left whole
  • fresh pineapple— peeled, cored, and cut into even width rings
  • jasmine rice— cooked and warmed. White, brown, or cauliflower rice works too
  • optional— grilled red onion wedges
  • optional garnishes— sesame seeds, 2 fresh sliced limes, fresh cilantro, or 2 diced avocados
  • store-bought teriyaki sauce— if you decide to use store-bought teriyaki sauce for this recipe, read labels well and check manufacturing processes for any possible gluten contamination
  • digital meat thermometer— here is a digital meat thermometer for purchase that has rave reviews by various grilling critics. If you’ve been thinking about purchasing a digital meat thermometer– do. Our grilled meats have never tasted juicer or more delicious since we started using one a few years ago.

teriyaki chicken with pineapple recipe notes

Preparing the Marinade

  • In a small saucepan over medium heat, add all of the marinade ingredients except the cornstarch and water.
  • Then in a small cup combine the cornstarch and water. Mix well. And add to the saucepan and incorporate well.
  • Bring to a boil for 1 minute, stirring often. The sauce will continue to thicken. Remove from heat.
  • If marinating for 2 hours or overnight, allow the sauce to cool. Then pour ¼ cup of the marinade into a gallon size Ziploc bag with the raw chicken and refrigerate.
  • Refrigerate the remaining sauce to brush over the top of the chicken and pineapple.

Grilling Guide

  • Once the grill is heated to 350-450° F add the chicken. Brush the tops of the chicken with the teriyaki sauce mixture and grill 4-5 minutes. Then, using tongs, flip the chicken.
  • Brush the tops of chicken again with the sauce and cook until the internal temperature of the chicken has reached 165° F. Flip the chicken again just to caramelize the sauce.
  • Remove the chicken.
  • Lightly brush oil over the mini sweet peppers.
  • Add the pineapple rings, mini sweet peppers, and optional red onion to the grill. Brush the pineapple with the sauce mixture. Grill for about 2 minutes or until nice grill marks have formed.
  • Flip and brush the top of the pineapple with the remaining sauce mixture. Grill for another 2 minutes until softened.
  • Remove from the grill.
  • Add rice, sliced chicken, pineapple rings and mini sweet peppers to a plate. Top with garnishes and serve immediately.
  • Place leftovers in an airtight container and refrigerate up to two days. Reheat and enjoy.
A platter of jasmine white rice with grilled chicken smothered in homemade teriyaki sauce next to grilled pineapple rings and grilled mini sweet peppers with grill marks on them. With 1 blue water cup in the background.

what goes best with teriyaki chicken

We love pairing this marinated meat with grilled pineapple and mini sweet peppers. Steamed veggies such as broccoli or green beans also taste wonderful.

can we bake the teriyaki chicken or use a grill pan in the kitchen

Yes, you can do either. We really enjoy grilling outdoors– even when it’s zero degrees outside in Montana. But this recipe can also be easily adapted to your oven or indoor grill pan. When grilling on your kitchen grill pan, brush oil across the grill first.

why marinate the chicken beforehand

Marinating chicken, or any meat for that matter, tenderizes and adds tremendous flavor to the meat.

We prefer to marinate this chicken overnight when possible.

And this recipe prepares enough thick sauce to marinate the meat, baste the chicken and pineapple on the grill, and leaves just enough for drizzling over your plate during mealtime.

A small bowl filled with grilled sweet peppers.

more dinner time meals you’ll love

  • oriental chicken salad— fresh crisp salad greens with carrots, sliced almonds, and juicy grilled chicken topped with a tantalizing oriental dressing. Enjoy it for dinner or meal prep this recipe for a week’s worth of lunches.
  • grilled shish kabobs— a mouthwatering marinade perfectly flavoring and tenderizing meat and veggies for the ultimate meal over a bed of rice
  • taco tater tot skillet— kid and adult approved, this meal can be made in an oven safe skillet or 9×13-inch baking pan.
  • grilled Hawaiian bbq chicken pizza— ready to up your homemade pizza skills? Try grilling your pizza dough with this grilling guide and, as an added bonus, it’s a delicious pizza recipe
  • French dip sandwiches— this is the perfect lunch or dinnertime recipe for a filling and cozy sandwich with homemade Au Jus

must-try gluten + dairy free dessert recipes

  • monster cookies— these are loaded with all your favorites such as peanut butter, chocolate chips, oats, and crunchy chocolate candies
  • cookies and cream parfait— 3 layers of absolute goodness including safe oreo cookie crumbles, a thick and creamy chocolate filling, and a creamy whipped topping
  • ice cream sandwiches— bake and prepare a batch of these to keep stocked in the freezer all summer long for the perfect refreshing grab and go treat
  • chocolate cream pie— you won’t believe this pie is gluten and dairy free! And readers are raving about how wonderful this pie tastes.
A platter of jasmine white rice with grilled chicken smothered in homemade teriyaki sauce next to grilled pineapple rings and grilled mini sweet peppers with grill marks on them.

lastly

So if you love quick and easy delicious dinners, this recipe is perfect for your weeknight or weekend. The tender and juicy chicken slathered in a homemade teriyaki marinade is heavenly. Pair with fresh grilled pineapple rings and tender grilled sweet peppers over a bed of warm, jasmine rice for the most amazing meal.

And you’ll find this homemade teriyaki marinade sauce has the right amount of sweetness and Asian flavor. Plus this is a versatile recipe you could use for a chicken teriyaki bowl, stir-fry, or even add in shrimp.

You’ll find so many more recipes on our website for every occasion, including holidays.

Pin these now so you’re never without delicious gluten and dairy free recipes– festive 4th of July eats, best Fall Desserts, Thanksgiving Day food, Christmas Desserts, Super Bowl party foods, and we even have you covered for Valentine’s Day.

Follow along on Facebook, Pinterest, and Instagram. Like and comment often so you keep seeing our posts with new recipes and product alerts in your social media feed. We don’t want you to miss the best of eating gluten and dairy free.

Eat well and feel well,

Jill

Teriyaki Chicken with Pineapple

Course: Main Course
Keyword: Dairy Free, Gluten Free, soy free
Servings: 6 people
Author: Eating Gluten and Dairy Free

Ingredients

Teriyaki Marinade

  • ½ c gluten free soy sauce or coconut aminos for soy free suggestions in post
  • 2 tbsp rice vinegar suggestion in post
  • 1 tbsp sesame oil suggestion in post
  • ¼ c brown sugar, packed
  • 1 tbsp honey
  • ¾ tsp ground ginger
  • 1 garlic clove minced
  • 2 tsp cornstarch or arrowroot powder
  • 2 tsp water

Remaining Meal Ingredients

  • 3 boneless skinless chicken breasts or 6 chicken tenders
  • 12 mini sweet peppers washed and left whole
  • 1 pineapple peeled, cord, and cut into rings
  • 2 c jasmine rice
  • optional– red onion wedges
  • optional garnishes– 1 tbsp sesame seeds, ½ c fresh cilantro, lime wedges, 2 diced avocados

Instructions

Preparing the Marinade

  • In a small saucepan over medium heat, add all of the marinade ingredients except the cornstarch and water.
  • In a small cup combine the cornstarch and water. Mix well. Then add to the saucepan and incorporate well.
  • Bring to a boil for 1 minute. Stir often. The sauce will continue to thicken. Remove from heat.
  • If marinating for 2 hours or overnight, allow the sauce to cool. Then pour ¼ cup of the marinade into a gallon size Ziploc bag with the raw chicken and refrigerate.
  • Refrigerate the remaining sauce to brush over the top of the chicken and pineapple.

Grilling Guide

  • Once the grill is heated to 350-450° F add the chicken. Brush the tops of the chicken with the teriyaki sauce mixture and grill 4-5 minutes. Then use tongs to flip the chicken.
  • Brush the tops of chicken again with the sauce and cook until the internal temperature of the chicken has reached 165° F. Flip the chicken again just to caramelize the sauce.
  • Remove the chicken.
  • Lightly brush oil over the mini sweet peppers.
  • Add the pineapple rounds, mini sweet peppers, and optional red onion wedges to the grill. Brush the pineapple with the sauce mixture. Grill for about 2 minutes or until nice grill marks have formed.
  • Flip and brush the top of the pineapple with the remaining sauce mixture. Grill for another 2 minutes until softened.
  • Remove from the grill.
  • Add rice, sliced chicken, pineapple rings, mini sweet peppers, and onion wedges to a plate. Top with garnishes and serve immediately.
  • Place leftovers in an airtight container and refrigerate up to two days. Reheat and enjoy.
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