Grilled Teriyaki Chicken Recipe over a coconut lime rice with grilled pineapple and onion. If you don’t have a grill, try making this chicken in a grill pan or in a George Foreman!
author’s note
My Favorite “Make Everyone Happy” Dinner!
Over the past year, I’ve become obsessed with grilling fresh fruit. Something about that light smoky flavor and the way the fruit turns soft and juicy is just so good. Grilled peaches with ice cream are still at the top of my list, but pineapple and mango are right up there too.
Pineapple especially shows up on repeat around here. I love it with chicken or salmon, and it’s a big reason I keep coming back to salmon mojo bowls and chicken bowls with a mango salsa when I need a dinner I know everyone will eat.
Then I took it one step further and paired grilled pineapple with chicken teriyaki… and that was it. Total hit. When teriyaki sauce is involved, my boys suddenly turn into bottomless pits, and this combo disappears every single time.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Chicken breasts | Thighs work great too and stay extra juicy |
| Soy sauce | Use reduced sodium so the sauce does not get too salty |
| Brown sugar & honey | Maple syrup works in a pinch |
| Sesame oil | A little goes a long way in this teriyaki chicken recipe |
| Pineapple | Mango works too if pineapple is not your thing |
| Coconut milk | Use full fat for best flavor |
How To Make Teriyaki Chicken Recipe:
- Prep the chicken: Use breasts, thighs, or tenders. Slice or pound breasts to even thickness.
- Marinate: Coat chicken in cooled teriyaki sauce and marinate in a bag.
- Grill: Cook on medium heat, adjusting time by cut until cooked through.
- Serve: Spoon over coconut lime rice with fruit, veggies, and extra sauce.
Storage
Store this teriyaki chicken recipe in an airtight container in the fridge for 3–4 days. Keep the sauce separate and refrigerate up to 1 week.
More Delicious Chicken Dinners:
Teriyaki Chicken over Coconut Rice
Video
Equipment
Ingredients
- 2 large boneless, skinless chicken breasts 1.5 pounds
- Vegetable oil or canola oil, for grilling
- 1/2 of a large pineapple core removed and cut into thick coins
- 1 small red onion sliced into thick coins
- Toasted coconut flakes optional
- Fresh cilantro optional
- 1 (13.5-ounce) can coconut milk unsweetened
- 2 cups water
- 2 cups jasmine rice
- 1 teaspoon brown sugar packed
- 1 teaspoon salt
- 1 lime
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup light brown sugar firmly packed
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ginger paste
- 1 teaspoon garlic minced
- 1/4 teaspoon red pepper flakes
- 1/2 tablespoon cornstarch plus 1/2 tablespoon water
Instructions
For the Coconut Rice:
- Add coconut milk, water, salt (I add 1 teaspoon), and brown sugar to a pot. Bring to a boil, then stir in the rice. Return to a boil. Reduce heat to low, cover the pot, and cook 15 minutes, stirring every 5–6 minutes. Remove from heat and let stand (covered) for 10 minutes. Uncover, fluff the rice, and add the zest and juice of 1 lime.
For the Teriyaki Sauce:
- In a medium pot over medium heat, add soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger paste, minced garlic, and red pepper flakes.
- In a small separate bowl, whisk together the cornstarch and water until smooth. Drizzle into the pot slowly while whisking constantly. Bring mixture to a boil, stirring constantly, and boil for about 1 minute. Reduce heat to low and allow to thicken.
- Slice chicken breasts in half widthwise and pound to even thickness to get 4 even pieces of chicken. Set aside in a large resealable plastic bag and pour 1/3 of the teriyaki sauce over the chicken beasts in the bag. Marinate for at least 30 minutes, up to 6 hours.
- Make sure your grill grates are clean and greased. To grease, dredge a paper towel in vegetable oil and, holding it with tongs, rub it all over the grate. Preheat grill to medium heat, about 375–450°F. Don’t go hotter than 450 to avoid drying out the chicken. Grill the chicken until completely cooked through (about 4–6 minutes per side depending on heat of the grill) Chicken should be at 165°F at its thickest part. Remove 2 tablespoons from the reserved teriyaki sauce and brush it over the chicken as it grills. Reserve the rest of the teriyaki sauce for enjoying over the dinner.
- Drizzle some olive oil and salt to both sides of the sliced red onions and sliced pineapple rings. Grill onion and pineapple (again, on a well greased grate), 1–3 minutes per side, then remove to a plate.
To serve:
- Divide coconut lime rice evenly among 4 serves. Add the grilled chicken, grilled pineapple, and grilled red onion (you can chop up the onion if desired). Add fresh cilantro and toasted coconut as desired. Serve with remaining teriyaki sauce lightly drizzled on top or in a side dish (avoid adding too much!). Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With Teriyaki Chicken:
- Grilled pineapple is a favorite. Brush thick slices with a little oil and salt to bring out the sweetness. Pineapple salsa is also great.
- For a shortcut, grab pre-cored fresh pineapple from the produce or deli section.
- Veggies pair well too. Grill, sauté, steam, or roast red onion, broccoli, carrots, zucchini, or peppers.
- Rice is a must. Coconut lime rice is simple, flavorful, and always a hit with my family.
Does you need to cook the rice before heating it up with the coconut milk or use uncooked rice?
Uncooked! It cooks in the coconut milk
I have made this so many times! I’m going to post it on my IG and tag you.
Oh I’m so excited to see! 🙂
This recipe turned out so good. I’ll never make teriyaki without the coconut milk rice again. It made it so good. I made this without chicken, only vegetables and it was still great. I messed up and added 4 times the ginger, but I’ll just use less next time everything else was good.
So happy you enjoyed this recipe! 🙂
Delicious teriyaki sauce! Great recipe my family loved!
I’m so happy your family enjoyed it! Thanks so much for your comment Corrina! 🙂
The rice was extremely salty using 1 tsp. of salt. If I make this again I’ll adjust the salt to 1/4 tsp. The chicken and teriyaki sauce was very good.
Yes, unfortunately, salts vary greatly so definitely salt to personal preference. Sorry it was too salty for you! Glad you enjoyed the chicken and sauce!
Yummy!!
Thank you! 🙂 So happy you enjoyed 🙂
Chelsey, this looks and sounds amazing! Will try it this week 🙂 Thanks!
So sorry about posting with your name misspelled…
Awesome! Hope you enjoy!! 🙂
Absolutely cannot wait to try making that homemade teriyaki sauce! Looks delicious 🙂
You’re going to love it! Enjoy! 🙂