Kitchen notes · a little help before you start
Teriyaki Chicken Marinade
Teriyaki Chicken Marinade is made with chicken breast, teriyaki sauce, and pineapple juice.
- Prep
- 5 min
- Cook
- 12 min
- Original yield
- Serves 6
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less
A few quick notes
1. Include the rest
Leave time for the resting step before continuing.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Prepare the grill
Use the grill setup and heat described in the method.
Get to know the ingredients
chicken breast (boneless, skinless)
In the method: Poke chicken all over with a fork.
teriyaki sauce
In the method: To make marinade, whisk together the teriyaki sauce, pineapple juice, green onions, garlic, and oil.
pineapple juice
In the method: To make marinade, whisk together the teriyaki sauce, pineapple juice, green onions, garlic, and oil.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 lbs chicken breast (boneless, skinless)Ingredient note
Source: 1/2 cup teriyaki sauceIngredient note
Source: 1/4 cup pineapple juiceIngredient note
Source: 3 green onions (chopped)Ingredient note
Source: 3 cloves garlic (pressed)Ingredient note
Source: 2 tbsp vegetable oil
How to make it
0 of 4 steps completeMake room for Teriyaki Chicken Marinade
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Enjoy!
A little more help as you go
Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
A few questions you might have
What should I prepare first?
Set out the grill. Start with this step: To make marinade, whisk together the teriyaki sauce, pineapple juice, green onions, garlic, and oil.
Which preparation step should I plan for?
Leave time for the resting step before continuing.
What check should I look for as it cooks?
Cook to an internal temperature of 165˚F.
Is there another preparation step to plan for?
Keep the whisking step in its stated place in the preparation.
Additional recipe notes
Alternate Cuts of Chicken: Chicken thighs Chicken tenderloins Drumsticks Wings Depending on the thickness of the cut and whether or not it contains a bone, the cook time may vary and be more or less than in the recipe. Alternate Cooking Methods: (Instructions based on cooking with chicken breast) Baked Teriyaki Chicken – Marinate, then cook in a baking dish for 20-30 minutes or until chicken has reached 165˚F. Skillet Teriyaki Chicken – After marinating meat, sear meat in a hot pan and cook over medium heat for about 2-3 minutes per side. Transfer skillet to the oven to finish cooking (165˚F internal temp) Crock Pot Teriyaki Chicken – Dump the chicken and marinade in the crock pot and cook for 2-3 hours on high or 3-4 hours on low. Sticky Chicken- For more sticky Teriyaki Chicken, reserve some marinade before adding the chicken. While grilling brush with the reserved marinade on each side.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
