Pineapple Teriyaki Chicken Marinade
servings: 4
When grilling season hits, this pineapple teriyaki chicken marinade is the one I reach for first. It’s fresh and flavorful with just the right mix of tangy, sweet, and savory—and it makes chicken incredibly juicy whether you’re grilling, baking, or searing in a skillet. The ingredients are pantry-friendly, and it’s just as easy to make fresh or freeze ahead. If you’re looking for a go-to summer marinade that always delivers, this is it.
Ingredients
- 1½-2 lbs boneless skinless chicken breasts or thighs
- ½ cup pineapple juice 100% juice, no sugar added
- ¼ cup soy sauce or low sodium
- 2 tbsp brown sugar or honey for a cleaner option
- 1 tbsp rice vinegar or white vinegar
- 2 cloves garlic minced
- 1 tsp fresh grated ginger or ¼ tsp ground ginger
- 1 tbsp sesame oil or sub olive oil
- pinch red pepper flakes or a few drops of hot sauce for heat optional
Instructions
- Whisk all ingredients in a bowl or add to a freezer bag.
- Add chicken and coat evenly.
- Marinate 30 minutes to 24 hours in the fridge, or freeze for later use.
- Thaw before cooking. Grill, bake, or pan-sear until cooked through.
Notes
- Nutrition estimate is based on the marinade only (approx. 82 calories per serving). Chicken not included.
- Marinate chicken up to 24 hours or freeze immediately for later use.
- Use within 3 months if frozen; thaw completely before cooking.
- For best flavor, use 100% pineapple juice with no added sugar.
- Try with chicken thighs, pork, or tofu for variation.