8 fresh pineapple rings (or 1 can pineapple rings, drained)
1 tablespoon vegetable oil
½ cup low-sodium soy sauce
⅓ cup brown sugar, packed
¼ cup pineapple juice
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cornstarch
2 teaspoons water
2 green onions, thinly sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Fresh cilantro (optional, for garnish)
Instructions
Make the Marinade: In a bowl, whisk together soy sauce, brown sugar, pineapple juice, honey, rice vinegar, sesame oil, garlic, and ginger. Reserve ½ cup of the marinade for basting and sauce. Pour the remaining marinade over the chicken in a zip-top bag or shallow dish. Marinate for 2–8 hours in the refrigerator.
Prepare the Sauce: In a small saucepan, combine the reserved marinade. Mix the cornstarch with the water to make a slurry. Bring the marinade to a simmer over medium heat. Whisk in the slurry and cook for 2–3 minutes, until the sauce thickens. Remove from the heat.
Grill: Preheat the grill to medium-high heat (400°F). Lightly oil the grill grates. Remove the chicken from the marinade and discard the used marinade. Grill the chicken for 6–7 minutes per side, brushing with the reserved teriyaki sauce during the last few minutes, until the internal temperature reaches 165°F. Grill the pineapple rings for 2–3 minutes per side, until lightly charred with distinct grill marks.
Serve: Arrange the grilled chicken on a serving platter. Top each piece with a grilled pineapple ring. Brush with additional teriyaki sauce. Garnish with green onions, sesame seeds, and fresh cilantro (optional). Serve immediately.
Notes
For best flavor, marinate the chicken for at least 4 hours.
Adjust the sweetness of the sauce by adding more or less brown sugar.
Ensure the grill is preheated to achieve nice grill marks on the chicken and pineapple.