Experience a culinary delight with our mouthwatering Grilled Teriyaki Chicken, artfully served over a bed of creamy coconut lime rice, and perfectly complemented by sweet, caramelized grilled pineapple and tender red onion. This recipe is a vibrant symphony of flavors and textures, promising a healthy yet deeply satisfying meal that the whole family will adore. Whether you’re a seasoned grill master or simply enjoy cooking at home, this dish is accessible and incredibly rewarding. No outdoor grill? No problem! Achieve fantastic results using a grill pan on your stovetop or even a George Foreman grill for convenience.
Grilled Teriyaki Chicken with Zesty Coconut Lime Rice: A Flavorful Journey
There’s something truly magical about the smoky char and tender sweetness that grilling brings out in fresh fruit. Over the past year, I’ve genuinely fallen in love with this simple technique, discovering how it transforms ordinary ingredients into extraordinary culinary experiences. Grilled peaches, especially when served warm with a scoop of vanilla ice cream, have become a cherished dessert. But the real game-changer for savory dishes has been grilled pineapple and mango, adding an incredible dimension to main courses.
The combination of grilled pineapple with lean proteins like chicken or salmon is particularly captivating. Recipes such as Mojo Salmon Bowls and vibrant Chicken Bowls with Mango Salsa have long been staples in my kitchen, celebrated for their fresh flavors and ease of preparation. However, the ultimate upgrade came when I paired grilled pineapple with the rich, savory notes of teriyaki chicken. This fusion creates an irresistible taste profile that consistently earns rave reviews from my family. When homemade teriyaki sauce is involved, my boys eagerly devour every last bite, making it a guaranteed hit for any weeknight or weekend gathering.
Mastering Grilled Teriyaki Chicken: Step-by-Step Guide
Creating this spectacular grilled teriyaki chicken is simpler than you might imagine, with just a few key steps to ensure tender, flavorful results every time. Follow these guidelines for a perfect dish:
- Select Your Chicken: Begin with your preferred cut of chicken – boneless, skinless chicken breasts, thighs, or tenders all work wonderfully. For chicken breasts, consider slicing them horizontally to create thinner cutlets or gently pounding them to an even thickness. This crucial step ensures that the chicken absorbs the marinade more effectively and cooks uniformly, preventing dry spots and promoting tenderness.
- The Dual-Purpose Sauce: Our homemade teriyaki sauce is a true star, functioning both as an incredible marinade and a luscious finishing glaze. After preparing the sauce, allow it to cool completely. Reserve a portion for serving, and use the rest to marinate your chicken. Place the chicken pieces in a resealable plastic bag or a shallow dish, pour enough cooled sauce to generously coat them, and ensure all pieces are well immersed. Marinating infuses the chicken with deep flavor and helps tenderize it.
- Grilling to Perfection: Grilling times will vary depending on the thickness and type of chicken you choose. Thighs typically require a longer cooking time due to their higher fat content, while tenders cook remarkably fast. For an average-sized chicken breast (after being sliced or pounded), aim for approximately 4-6 minutes per side over medium heat. Always ensure the chicken reaches an internal temperature of 165°F (74°C) at its thickest part for food safety and optimal texture.
- Thoughtful Serving: The grand finale involves presenting your perfectly grilled teriyaki chicken over a generous helping of fragrant coconut lime rice. Arrange the succulent chicken alongside the vibrant grilled fruits and vegetables, such as our recommended pineapple and red onion. Finish with a drizzle of the reserved homemade teriyaki sauce, perhaps a sprinkle of toasted coconut flakes and fresh cilantro, for a truly unforgettable meal experience.
The Secret to Success: Our Irresistible Homemade Teriyaki Sauce
While store-bought teriyaki sauces offer convenience, nothing compares to the fresh, balanced flavors of a homemade version. This easy recipe beats any pre-made sauce every single time, requiring just one pot and a few minutes of your time. The depth of flavor, customizable sweetness, and perfect consistency will elevate your dish from good to absolutely outstanding.
- Combine and Heat: In a small saucepan, whisk together all teriyaki sauce ingredients, except for the cornstarch and water mixture. Place the pot over medium heat, bringing the mixture to a gentle boil while stirring continuously for about one minute. This allows the sugars to dissolve and the flavors to meld beautifully.
- Thicken to Perfection: In a separate small bowl, whisk together the cornstarch and water until a smooth, lump-free slurry forms. Gradually drizzle this cornstarch mixture into the simmering sauce in the pot, whisking constantly as you add it. You’ll notice the sauce beginning to thicken almost immediately. Continue to stir until the sauce reaches your desired consistency. Remember, the sauce will continue to thicken slightly as it cools.
- Marinate and Serve: Once the sauce is prepared and has cooled, divide it as needed. Use a generous portion to marinate your chicken, ensuring it has ample time to absorb the rich flavors. Reserve the remaining sauce to serve alongside or drizzled over the cooked chicken, grilled fruits/vegetables, and the delectable coconut lime rice. This ensures every component of your meal is infused with that signature teriyaki taste.
Perfect Pairings: What to Serve with Teriyaki Chicken
The beauty of teriyaki chicken lies in its versatility, but some accompaniments are simply divine. Here are my top recommendations to create a complete and unforgettable meal:
- Grilled Pineapple: This is a non-negotiable! Grilled pineapple is the ultimate partner for teriyaki chicken. Its natural sugars caramelize beautifully on the grill, creating a sweet and tangy counterpoint to the savory chicken. For the best results, coat thick slices of pineapple in a tiny bit of canola oil and a sprinkle of sea salt before grilling. This enhances its sweetness and helps achieve those perfect grill marks. If you’re looking for another pineapple-infused delight, consider serving it with a refreshing Pineapple Salsa.
- Effortless Pineapple Prep: To make your meal prep even easier, keep an eye out for pre-cored fresh pineapple in the produce or deli section of your local grocery store. These often come ready to slice, saving you time and effort, usually found near pre-cut vegetable trays.
- Vibrant Vegetables: A medley of colorful vegetables adds both nutrition and visual appeal. You can grill, sauté, steam, or roast them to your liking. My personal favorites to pair with teriyaki chicken include thinly sliced red onion (which grills beautifully alongside the pineapple), tender broccoli florets, sweet carrots, crisp zucchini, and colorful bell peppers. The subtle char from grilling these vegetables adds another layer of flavor.
- Essential Rice: Rice is an absolute must-have foundation for this dish. While plain white rice is always an option, my family adores the aromatic and subtly sweet Coconut Lime Rice. It’s incredibly simple to prepare and adds a delightful tropical creaminess and zesty brightness that perfectly complements the rich teriyaki flavor. The lime brightens the entire dish, cutting through the sweetness of the sauce.
Explore More Delicious Chicken Dinners
If you’ve enjoyed this teriyaki chicken recipe, you’ll love exploring these other fantastic chicken dinners:
- Grilled Chicken Mexican Street Corn Tacos
- Grilled Cilantro-Lime Chicken with a Mango Salsa
- Curry Chicken Salad
- The BEST Blackened Chicken
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Grilled Teriyaki Chicken over Coconut Lime Rice
Chelsea Lords
20 minutes
10 minutes
30 minutes
30 minutes
4
servings
Video
Equipment
- 2 Medium pot
- Grill
Ingredients
-
2 large boneless, skinless chicken breasts (approx. 1.5 pounds) -
Vegetable oil (or canola oil, for grilling) -
1/2 of a large pineapple (core removed and cut into thick coins) -
1 small red onion (sliced into thick coins) -
Toasted coconut flakes (optional, for garnish) -
Fresh cilantro (optional, chopped, for garnish)
-
1 (13.5-ounce) can coconut milk (unsweetened, full-fat recommended) -
2 cups water -
2 cups jasmine rice (rinsed until water runs clear) -
1 teaspoon brown sugar (packed) -
1 teaspoon salt -
1 lime (zested and juiced)
-
1/2 cup reduced-sodium soy sauce -
1/4 cup light brown sugar (firmly packed) -
1 tablespoon honey -
2 tablespoons rice vinegar -
1 tablespoon sesame oil -
1 teaspoon ginger paste -
1 teaspoon garlic (minced) -
1/4 teaspoon red pepper flakes (adjust to taste for heat) -
1/2 tablespoon cornstarch (mixed with 1/2 tablespoon water to form a slurry)
Instructions
For the Coconut Lime Rice:
- Combine coconut milk, water, salt (I typically add 1 teaspoon), and brown sugar in a medium pot. Bring the mixture to a rolling boil over medium-high heat, then stir in the rinsed jasmine rice. Allow it to return to a boil briefly. Immediately reduce the heat to its lowest setting, cover the pot tightly, and let the rice simmer for 15 minutes, stirring gently every 5-6 minutes to prevent sticking and ensure even cooking. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 10 minutes. This steaming period is crucial for fluffy rice. Finally, uncover, gently fluff the rice with a fork, and stir in the zest and fresh juice of one lime for a vibrant finish.
For the Teriyaki Chicken and Grilling:
- In a medium saucepan over medium heat, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger paste, minced garlic, and red pepper flakes. Whisk occasionally until the sugar dissolves and the mixture begins to warm through.
- In a small, separate bowl, whisk together the cornstarch and water until completely smooth and free of lumps. Slowly drizzle this cornstarch slurry into the simmering sauce in the pot while continuously whisking. Bring the mixture to a boil, stirring constantly, and allow it to boil for about 1 minute until it thickens. Reduce the heat to low and continue to cook gently until the sauce reaches a desirable consistency. Set aside to cool.
- Prepare your chicken breasts by slicing them horizontally in half (if thick) and gently pounding them to an even thickness. This yields four uniform pieces of chicken. Place the chicken pieces into a large resealable plastic bag or a shallow dish. Pour about one-third of the cooled teriyaki sauce over the chicken, ensuring all pieces are well coated. Seal the bag (or cover the dish) and marinate in the refrigerator for at least 30 minutes, or for up to 6 hours for deeper flavor. Reserve the remaining two-thirds of the teriyaki sauce for serving later.
- Preheat your grill to medium heat, aiming for a temperature between 375–450°F (190–230°C). It’s crucial not to exceed 450°F to prevent the chicken from drying out. Ensure your grill grates are clean and well-greased; you can do this by dipping a folded paper towel in vegetable oil and, holding it with tongs, carefully rubbing it over the hot grates. Grill the marinated chicken until it’s completely cooked through, which typically takes about 4–6 minutes per side, depending on the grill’s exact temperature and the chicken’s thickness. The internal temperature of the thickest part of the chicken should read 165°F (74°C). During the last few minutes of grilling, brush the chicken with 2 tablespoons of the *reserved* teriyaki sauce to create a beautiful glaze. Keep the rest of the reserved teriyaki sauce for serving alongside your dinner.
- While the chicken rests, prepare your pineapple and red onion for grilling. Lightly drizzle both sides of the sliced red onions and pineapple rings with a little olive oil and a pinch of salt to enhance their natural flavors and aid in caramelization. Grill these on the same well-greased grates for 1–3 minutes per side, or until they show nice grill marks and are slightly softened and caramelized. Remove them to a plate once done.
To Serve:
- Divide the fragrant coconut lime rice evenly among four serving plates or bowls. Arrange the perfectly grilled teriyaki chicken, the sweet grilled pineapple, and the smoky grilled red onion (you may chop the onion if preferred for easier eating) on top of or alongside the rice. Garnish with fresh chopped cilantro and toasted coconut flakes, if desired, for an extra burst of flavor and texture. Serve with the remaining reserved teriyaki sauce lightly drizzled over the top or offered in a small side dish for individual preference (be mindful not to over-sauce!). Enjoy this incredibly flavorful and satisfying meal!
Recipe Notes
Storage Tips: For best freshness, store any leftover coconut lime rice and grilled chicken in separate airtight containers in the refrigerator for up to 3-4 days. Keep the homemade teriyaki sauce in its own airtight container, and it will remain delicious for up to a week in the fridge, ready to enhance future meals.
Nutrition
Serving:
1
serving
|
Calories:
417
kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
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