Hawaiian Chicken

So if you have been following my posts for the past couple of days you might have noticed that I have lots of chicken recipes. Chicken was on sale at the grocery store this week…but not in the convenient smaller sized packs…the giant family size! :) So I have got to blog about a few of my favorite chicken recipes. This recipe is a summer favorite in my house. I love the taste of grilled pineapple in any dish and the dipping sauce is what makes this recipe amazing. Give this recipe a try for a light but flavorful meal on a warm summer evening.

Hawaiian Chicken

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  • 6 boneless, skinless chicken breasts
  • 2 cups Teriyaki sauce, divided
  • 1 (15.25 ounce) can sliced pineapple
  • 1/2 cup butter, melted
  • 6 tablespoons Worcestershire sauce
  • 3/4 cup soy sauce
  • 3/4 cup packed brown sugar
  • 3/4 cup unsweetened pineapple juice


  1. Place chicken breasts in a bowl with 1 1/2 cups of Teriyaki sauce. Cover and refrigerate 8 hours or overnight.
  2. Preheat a grill for high heat. Lightly oil the grill grate.
  3. Place chicken breasts on grill and discard the remaining marinade. Cook for 6 minutes each side, until juices run clear or a meat thermometer reads 160. During the last five minutes of grilling, brush chicken with remaining 1/2 cup of Teriyaki sauce.
  4. Grill pineapple over direct heat for 3-5 minutes per side, turning once. When chicken is almost done, place one pineapple ring on top of each breast, and brush with melted butter.
  5. While the chicken is grilling, in a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping.

Source: adapted from allrecipes.com

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