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Crispy Teriyaki Pineapple Grilled Chicken Thighs

crispy teriyaki pineapple grilled chicken thighs - featured image
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Juicy, flavorful grilled chicken thighs with a sweet and tangy teriyaki pineapple marinade, finished with caramelized pineapple topping and crispy skin.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 g)
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil (or avocado oil)
  • ½ cup soy sauce (low-sodium preferred)
  • ¼ cup pineapple juice (fresh or canned)
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil (optional)
  • 1 cup fresh pineapple chunks (about 1 small pineapple, peeled and cored)
  • 1 tablespoon brown sugar (for caramelizing pineapple)
  • 1 teaspoon chili flakes (optional)

Instructions

  1. Prepare the marinade by whisking together soy sauce, pineapple juice, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil until sugar dissolves.
  2. Pat chicken thighs dry and season with salt and pepper. Place in a resealable bag or shallow dish and pour marinade over, coating each piece. Refrigerate for at least 30 minutes, up to 2 hours.
  3. Toss pineapple chunks with brown sugar and chili flakes (if using) and set aside.
  4. Preheat grill to medium-high heat (around 400°F / 200°C) and oil the grates lightly.
  5. Remove chicken from marinade, letting excess drip off. Grill skin-side down for 10-12 minutes, turning halfway, until skin is crispy and internal temperature reaches 165°F (74°C).
  6. Grill pineapple chunks for 5-7 minutes until caramelized and slightly charred, turning occasionally.
  7. Let chicken rest for 5 minutes tented with foil.
  8. Serve chicken thighs topped with grilled pineapple chunks and spoon any drippings over.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Avoid marinating longer than 2 hours to prevent overly soft texture from pineapple enzymes. If flare-ups occur, move chicken to cooler grill area. Rest chicken after grilling for juicy results. Oven-baking option: bake at 425°F (220°C) for 35-40 minutes, broil last 3-5 minutes to crisp skin.

Nutrition

Keywords: teriyaki chicken, grilled chicken thighs, pineapple chicken, crispy chicken skin, summer BBQ, easy dinner, tropical chicken

Find it online: https://merrymorsel.com/crispy-teriyaki-pineapple-grilled-chicken-thighs-recipe-easy-perfect-flavor/