Pineapple Chicken Teriyaki

Here’s a really really simple recipe for Pineapple Chicken Teriyaki and it requires very few ingredients which is wonderful! I used Bragg’s Liquid Aminos instead of soy to be more paleo friendly.

Ingredients (Chicken not shown)

Since I had a can of pineapple chunks instead of crushed pineapple, I simply chopped mine up into smaller pieces.

Now to combine everything together to make the teriyaki sauce …

Teriyaki Sauce
Teriyaki Sauce

The chicken is marinated in the teriyaki sauce for 30 minutes to overnight in the refrigerator in a plastic bag. This will help the chicken to absorbe the flavors.

Marinate Chicken
Marinate Chicken

Next, you’ll be broiling the chicken …

Broil Marinated Chicken
Broil Marinated Chicken

Ready to try this paleo recipe?


  • 1 – 8 ounce can crushed pineapple
  • 3 tablespoons Braggs liquid aminos or soy sauce
  • 2 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, minced
  • 4 boneless, skinless chicken breasts


  1. For the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic in a bowl then whisk to combine.
  2. Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half.
  3. Add the chicken breasts to the resealable bag then seal it and give the chicken a good massage to coat with the sauce.
  4. Refrigerate for 30 minutes or overnight.
  5. When ready to cook, turn the broiler on and place the rack in the middle position.
  6. Put the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the chicken to help keep the chicken moist.
  7. Broil for 8 to 10 minutes on each side for a total of 16-20 minutes.
  8. Discard any remaining marinade in the bag.
  9. While the chicken is broiling, heat the reserved teriyaki sauce in a saucepan and bring it to a simmer for about 3 minutes or until slightly thickened.
  10. When the chicken is cooked, slice the chicken, pour the teriyaki sauce over the top and serve immediately (or you can leave it whole).

Simple, eh? I like simple recipes.


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