Best Bbq Pineapple Chicken Teriyaki Recipes

BBQ Chicken Wings with Pineapple-Ginger Teriyaki Sauce image

Provided by Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
Kosher salt
3 pounds chicken wings, wingtips clipped and discarded
12 mini orange, red and/or yellow bell peppers
3 serrano chiles
1 tablespoon vegetable oil
1/2 cup soy sauce
1/2 cup rice wine vinegar
3 tablespoons honey
2 tablespoons brown sugar
2 tablespoons granulated sugar
1 tablespoon sesame oil
3 cloves garlic, minced
One 8-ounce can crushed pineapple
One 2-inch piece fresh ginger, peeled and minced
1 tablespoon sesame seeds
2 green onions, green parts only, chopped

Steps:

For the wings: In a large bowl, combine the cayenne, white pepper and 1/2 teaspoon salt. Add the chicken wings, bell peppers and serrano chiles. Drizzle with the vegetable oil and then, using clean hands and preferably wearing gloves, massage the seasoning mixture into the wings, peppers and chiles. Set aside.
For the sauce: To a medium saucepan over medium heat, add the soy sauce, vinegar, honey, brown sugar, granulated sugar, sesame oil, garlic, pineapple and ginger and stir to combine. Cook over medium heat until reduced by half and thick enough to coat the back of a spoon, about 15 minutes. Cool slightly.
Pour half of the cooled sauce over the wings and peppers, reserving the other half for the finished wings.
Heat a grill pan or a gas or charcoal grill over medium-high heat. Place the wings, peppers and chiles on the grates in a single layer and cook until nicely charred, 6 to 8 minutes per side. Transfer to a serving platter. Pour the remaining sauce over the cooked wings. Garnish with the sesame seeds and green onions.

BBQ Pineapple Chicken Teriyaki image

Provided by sassy0326

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts (thawed)
1 (20 ounce) can pineapple slices (in juice, not syrup)
1/2 cup pineapple juice (use juice from the can above)
1/2 cup low sodium soy sauce
1/4 cup brown sugar (unpacked)
2 tablespoons red wine vinegar
3 -4 teaspoons cornstarch (as a thickening agent)
2 teaspoons freshly chopped ginger
2 cloves freshly chopped garlic
cilantro (optional)

Steps:

Mix all ingredients with a wire whisk (except chicken, pineapple slices, and cilantro). -- next add pineapple slices and let sit in marinade for about 1 or 2 minutes, then remove slices and place in separate bowl in frig.
Place the chicken in the marinade and refrigerate at least 1 hour, or longer if time is on your side.
After about an hour or so, remove the chicken from the marinade and cook marinade to a full boil on stove top, then simmer about 5 more minutes -- remove from heat and keep covered.
-- Meanwhile, place chicken breasts on the hot BBQ grill (searing chicken uncovered about 4 minutes on each side to hold in juices). Next, grab the pineapple slices out of the frig and lay them on top of the chicken and cook covered until the grillin' is good and done! -- Or, if you'd like you can place the pineapple directly onto the grill for a nice charbroiled flavor -- it's really good.
Grab a plate, toss a piece of chicken and pineapple on it, pour some marinade sauce over top and garnish with cilantro if it suits your buds -- eat this with some steamed rice and -- voila!

Nutrition Facts : Calories 347.9, Fat 3.5, SaturatedFat 0.7, Cholesterol 75.5, Sodium 1211.3, Carbohydrate 51.2, Fiber 3.1, Sugar 31.3, Protein 29.6