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Pineapple Teriyaki Chicken Breast

Sweet and savory, this Asian-inspired chicken with a subtle pineapple flavor is sure to please!

Print Recipe

Ingredients

Pineapple Teriyaki Chicken Breast
  • 3-4 boneless, skinless chicken breasts
  • 1 cup teriyaki sauce
  • ½ cup soy sauce
  • 1½ cup pineapple juice (substitute with crushed pineapples)
  • 2-3 cloves of garlic, chopped
  • 1 tbsp crushed red pepper (use more or less depending on preferred spice level)
  • ½ tbsp onion powder
  • ½ tbsp garlic powder
  • 1 tsp paprika
  • Pepper, to taste
  • Chives (optional)

Basting Sauce

  • ¼ cup teriyaki sauce (use a thick sauce for a better glaze)
  • ⅛ cup soy sauce
  • ½ cup pineapple juice
  • ½ tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp crushed red pepper
  • Dash of pepper

Items Needed

  • Barrel House Cooker
  • Large Ziplock bag
  • Prep Time: 20 minutes + marinade (½-4 hours)
  • Cook Time: 30-90 minutes depending on thickness
  • Skill Level: Easy
  • Makes 3-4 chicken breasts

Directions

  1. Mix all marinade ingredients together in a bowl.
  2. Trim the chicken breasts. If you have a particularly thick breast, or you want additional surface area for the marinade, slice the breast(s) in half to create two thinner breasts.
  3. Place the chicken breasts in a large Ziploc bag and pour the marinade on top. Seal the bag and make sure the marinade is covering all the breasts.
  4. Place the bag in the refrigerator to marinate. Let it marinate for at least 30 minutes or up to 4 hours. We marinated for about 2 hours.
Teriyaki Chicken Marinating

Make sure the marinade completely covers the breasts.

Teriyaki Chicken Hanging

Chicken breasts hanging on the H-Frame.

  1. Light the cooker according to instructions, but if the chicken breasts are the only thing you’re cooking, let the charcoal burn for an additional 10 minutes prior to replacing the barrel on the base.
  2. Place the H-Frame at the top level.
  3. Once the cooker is lit and the chicken has marinated for at least 30 minutes, remove the chicken from the bag and dump the remaining marinade. DO NOT USE THE REMAINING MARINADE TO BASTE THE CHICKEN AS IT CAN CONTAIN HARMFUL BACTERIA.
  4. Place hooks through the chicken breasts and hang them on the H-Frame.
  1. While the chicken is cooking, mix together the basting sauce ingredients.
  2. Check the temp of the chicken after 15-20 minutes. How quickly the chicken breasts cook depends on thickness of the breasts and the temperature of the barrel. Once the chicken has reached about 150°F in its thickest part, remove the chicken breasts and apply a thick layer of the basting sauce.
  3. After basting, you have two options to finish the chicken: Place the chicken back in the cooker. After about 10 minutes, check the temp of the chicken. Do not remove the chicken from the cooker until the internal temp is at least 165°F.
  4. Form a hibachi grill using the grate(s) charcoal basket. Lay the chicken on the grate(s) for a couple minutes on each side for added texture. Do not remove the chicken from the hibachi until the internal temp is at least 165°F. If using the hibachi, you can also place some pineapple slices on the grate(s) for grilled pineapple.
Teriyaki Chicken on Hibachi

Lay the chicken on the hibachi grill for two minutes per side.

Finished Teriyaki Chicken Breasts

Easy and delicious smoked chicken breasts with pineapples on the side.

  1. Once the chicken and optional pineapple chunks are done, remove them from the cooker.
  2. Slice or cube the chicken as desired, or serve the breasts whole and enjoy!