Get ready for a truly crave-worthy Grilled Teriyaki Chicken recipe one that’s a total lifesaver for busy weeknights and just as perfect for backyard get-togethers. This juicy, flavor-packed chicken is quick to prep, super versatile, and the grill does all the hard work! Paired alongside irresistible grilled pineapple and smoky bok choy, every bite brings a harmonious blend of sweet, umami, and charred goodness. If you love fast, healthy meals that don’t skimp on taste, this dish will become a weeknight go-to.

Why You’ll Love This Recipe

  • Incredibly Easy: Minimal prep, straightforward steps, and you can marinate the chicken while you go about your day!
  • Delightful Flavors: The combination of honey, coconut aminos, and a whisper of sesame oil makes the chicken tantalizingly savory with just the right amount of sweetness.
  • Weeknight Hero: This cooks in about 10 minutes yes, you read that right! Dinner is on the table in no time.
  • Versatile & Forgiving: Whether you grill, bake, air fry, or pan-sear, the recipe adapts to your kitchen gear and mood.
  • Nutrient-Rich: With lean chicken, vitamin-packed bok choy, and juicy pineapple, it’s as good for you as it tastes.

Ingredients You’ll Need

Let’s break down what makes each ingredient shine:

  • Boneless Skinless Chicken Breast: The star of the show—lean, quick-cooking, and wonderfully grill-friendly. Tip: Butterflying ensures even cooking and more surface for that delicious marinade to cling to!
  • Coconut Aminos: A fantastic, slightly sweet, gluten-free alternative to soy sauce. It brings umami to the marinade without overpowering the other flavors.
  • Toasted Sesame Oil: Just a tiny splash gives a nutty, aromatic underpinning. Don’t skip—this is where “teriyaki” gets its soul!
  • Honey: Adds a gentle sweetness that caramelizes slightly on the grill, giving the chicken those irresistible grill marks.
  • Garlic Powder & Ground Ginger: Pantry classics. They round out the marinade with warmth and depth.
  • Baby Bok Choy: Mild, tender, and perfect for grilling. Sliced in half so every leaf gets a hint of smoke.
  • Pineapple Slices: Sweet, juicy, and slightly tangy grilling accentuates the sugars and gives caramelized edges.
  • Cooking Spray & Salt: To prep the bok choy for its quick char on the grill.
  • Toasted Sesame Seeds: For garnish. That final pop of crunch and flavor is so worth it!

Marinade Ingredient Note: If you don’t have coconut aminos, low-sodium soy sauce works! Likewise, swap honey for maple syrup if you prefer.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Protein Swap: Try this marinade with chicken thighs, tenders, or wings. Each brings a unique texture thighs are extra juicy, wings great for appetizers!
  • Veggie Variety: No bok choy? Sub in asparagus, zucchini, or bell pepper strips. Anything you can grill will fit right in.
  • Vegan Version: Use extra-firm tofu in place of chicken and maple syrup or agave for the honey.
  • Spicy Kick: Add a touch of chili flakes or a squeeze of sriracha to the marinade.
  • Tropical Twist: Grill mango slices along with the pineapple for extra color and sweetness.

How to Make Grilled Teriyaki Chicken

Step 1: Butterfly & Marinate the Chicken

Slice the chicken breasts horizontally, keeping one edge attached, like opening a book this promotes even grilling. In a zip-top bag or shallow container, mix coconut aminos, toasted sesame oil, honey, garlic powder, and ground ginger. Add chicken, squeeze out excess air, seal, and turn to coat. Let it marinate in the fridge for at least 2 hours, the flavors intensify if you can leave it overnight.

Step 2: Prep the Grill & Veggies

Preheat your grill to high, then reduce to medium-high. Clean the grates well. Meanwhile, slice bok choy in half lengthwise, mist lightly with cooking spray, and sprinkle with salt.

Step 3: Grill Everything

Place marinated chicken, bok choy halves, and pineapple slices on the hot grill. Grill the bok choy and pineapple for about 3 minutes on one side; flip and finish for another 2–3 minutes until lightly charred and tender. The chicken should be grilled for about 4 minutes per side look for gorgeous grill marks and an internal temp of 165°F.

Step 4: Finish and Serve

Remove everything from the grill. Sprinkle chicken with toasted sesame seeds. Serve immediately, pairing the chicken with charred bok choy, caramelized pineapple, and a side of rice if desired.

The beauty here is how everything cooks at the same time no juggling or waiting around!

Pro Tips for Making the Recipe

  • Marinate Ahead: If you remember, marinate the chicken overnight for deeper flavor. But even 2 hours gives a great result!
  • Butterflying Is Key: Don’t skip butterflying the chicken is juicier and cooks faster.
  • Hot Grill, Clean Grates: Prevent sticking and get those classic grill marks by starting with a nice, hot, and clean grill.
  • Don’t Overcook: Use a meat thermometer. As soon as it hits 165°F, take the chicken off overcooked chicken dries out fast.
  • Batch Cooking: For meal prep, double the marinade and cook extra. It keeps well and tastes even better next day.

How to Serve

This Grilled Teriyaki Chicken is delightfully complete on its own, but the sides and toppings you choose make it shine:

Garnish & Extras:

  • A shower of toasted sesame seeds
  • Thinly sliced green onions
  • A sprinkle of chili flakes for heat

Sides:

  • Steamed jasmine or brown rice to soak up the teriyaki juices
  • A simple cucumber salad for crunch
  • Grilled veggies (corn, zucchini) for extra color and flavor

Presentation:

Serve everything family-style and let everyone build their own plates—kids love the bright pineapple and tender chicken, while grown-ups appreciate the layers of flavor.

Make Ahead and Storage

Storing Leftovers

Cool any leftovers promptly, then stash in an airtight container in the fridge. The chicken, bok choy, and pineapple will stay fresh for up to 3 days.

Freezing

You can freeze extra grilled chicken separately just wrap tightly and store for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat chicken and veggies gently in a microwave or warm in a covered skillet over medium-low heat until just heated through. Splash a little extra coconut aminos or water to prevent dryness.

FAQs

  1. Can I use regular soy sauce instead of coconut aminos?

    Yes you can use regular or low-sodium soy sauce as a substitute. Coconut aminos are naturally sweeter and less salty, so you might want to adjust the honey or salt as needed to balance the marinade.

  2. What if I don’t have a grill?

    No grill? No problem! The chicken, bok choy, and pineapple turn out beautifully in a cast-iron grill pan, and you can also bake the chicken or use an air fryer. An indoor grill or stovetop pan both work well just make sure to get it hot for a nice sear.

  3. Do I have to butterfly the chicken?

    Butterflying helps the chicken cook quickly and stay juicy, preventing a dry, tough texture. If you’re pressed for time, you can leave the breasts whole just increase the grilling time and watch the internal temperature closely.

  4. Can I marinate the chicken for less than 2 hours?

    If you’re in a rush, 30 minutes of marinating will still impart flavor, especially if the chicken is butterflied. But for deeper taste, go for at least 2 hours, and overnight whenever you can plan ahead.

Final Thoughts

This Grilled Teriyaki Chicken recipe is a powerhouse for easy, healthy, and genuinely delicious meals quick enough for weeknights, yet impressive for guests. Each bite is juicy and packed with bold, balanced flavor, and the entire meal feels special without being complicated. Fire up your grill, gather your ingredients, and give it a try you’ll be hooked after the very first forkful!

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Grilled Teriyaki Chicken Recipe

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  • Author: Emily
  • Prep Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Grilling
  • Cuisine: Asian
  • Diet: Gluten Free
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Description

This Grilled Teriyaki Chicken recipe features tender, marinated chicken breasts, grilled to smoky perfection and served alongside charred bok choy and sweet pineapple slices. The coconut aminos-based marinade imparts rich umami flavor balanced with honey, ginger, and sesame oil. It’s a wholesome, protein-packed main course ideal for a healthy dinner with Asian-inspired flair.

Ingredients

Units Scale

Main Ingredients

  • 1.5 lbs boneless skinless chicken breast
  • 3 baby bok choy, sliced in half
  • 8 slices pineapple

Marinade

  • 1/2 cup coconut aminos
  • 2 tsp toasted sesame oil
  • 1 Tbsp honey
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger

For Grilling

  • Cooking spray (for bok choy)
  • Salt, to season bok choy
  • Toasted sesame seeds, for garnish (optional)

Instructions

  1. Prepare the Chicken: Butterfly the chicken breast by cutting horizontally from one side almost to the other, leaving it connected at the edge so it opens like a book for even grilling.
  2. Marinate the Chicken: In a ziplock or sealable bag, combine coconut aminos, toasted sesame oil, honey, garlic powder, and ground ginger. Add the chicken, remove the air, seal, and refrigerate laying down for at least 2 hours (overnight for best flavor).
  3. Preheat the Grill: Remove the chicken from marinade. Heat the barbeque to high, clean the grates, then reduce heat to medium-high for grilling.
  4. Prepare the Bok Choy: Slice the bok choy horizontally in half. Spray with cooking spray and season with salt for flavor and easy grilling.
  5. Grill Bok Choy and Pineapple: Place bok choy and pineapple slices on the grill. Grill each side for 2-3 minutes until nicely charred but not burned.
  6. Grill the Chicken: Place marinated chicken on the grill. Cook about 4 minutes per side, or until the internal temperature reaches 165°F (time varies with thickness).
  7. Serve: Remove everything from the grill. Sprinkle chicken with toasted sesame seeds if desired. Serve with grilled bok choy, pineapple, and optionally rice.

Notes

  • Serving size is approximately 4 oz cooked chicken, 1/2 grilled bok choy, and 2 slices pineapple.
  • For accuracy, weigh your cooked chicken and divide by 6 for portioning.
  • Nutrition facts account for discarded marinade.
  • You can cook the chicken using air frying, baking, or pan-cooking methods if grilling is not available.
  • The marinade works well for chicken thighs, tenders, or wings, too.

Nutrition

  • Serving Size: 4 oz chicken + 1/2 bok choy + 2 pineapple slices
  • Calories: 225
  • Sugar: 13g
  • Sodium: 470mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 2g
  • Protein: 29g
  • Cholesterol: 74mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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