I searched for a long time to find a teriyaki marinade with a flavor as good as what you find in some restaurants, with the right amount of sweet and salty. Finally I made up my own recipe where the flavor increases the longer you marinate. Also works well with pork chops or beef steaks.

Kate
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the refrigerator at least 2 hours.

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  • Preheat the oven broiler.

  • Place chicken on a baking sheet. Broil 5 minutes on each side in the preheated oven, or until no longer pink and juices run clear. Discard remaining marinade.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

321 calories; 15.2 g total fat; 68 mg cholesterol; 982 mg sodium. 17 g carbohydrates; 28.5 g protein; Full Nutrition

Reviews (171)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/19/2009
Great recipe but I did want to post a caution. I see a number of recent reviewers have said they used left-over marinade for a sauce. Be very careful if you do this as marinades used with raw meat need to be boiled for a few minutes (not just brought to a boil) to be safe to eat (because of possible bacteria in raw meat-samonella in the case of chicken.) It is safer to make extra marinade and reserve some to be used as sauce as some reviewers have said they did. Read More
(286)

Most helpful critical review

Rating: 3 stars
08/25/2009
I was rather disappointed in this recipe bc it did not 'penetrate' the meat as much as I would have liked. I followed it as listed...placing ingredients in a ziplock bag and placing in the fridge for 2 days. What flavor we could detect was great...but once you were past the outside of the meat there was zero flavor. I did use breast meat that had the skin removed and they were large. Would recommend thinner cuts or strips to allow for better penetration of the marinade. Read More
(12)
230 Ratings
  • 5 star values: 154
  • 4 star values: 51
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
05/19/2009
Great recipe but I did want to post a caution. I see a number of recent reviewers have said they used left-over marinade for a sauce. Be very careful if you do this as marinades used with raw meat need to be boiled for a few minutes (not just brought to a boil) to be safe to eat (because of possible bacteria in raw meat-samonella in the case of chicken.) It is safer to make extra marinade and reserve some to be used as sauce as some reviewers have said they did. Read More
(286)
Rating: 5 stars
05/19/2009
Great recipe but I did want to post a caution. I see a number of recent reviewers have said they used left-over marinade for a sauce. Be very careful if you do this as marinades used with raw meat need to be boiled for a few minutes (not just brought to a boil) to be safe to eat (because of possible bacteria in raw meat-samonella in the case of chicken.) It is safer to make extra marinade and reserve some to be used as sauce as some reviewers have said they did. Read More
(286)
Rating: 5 stars
10/19/2003
I printed out this recipe on 11/6 and I've made this recipe 5 times! I made it while visiting a friend and everyone raved about it. It's easy and delicious. It combines just the right amount of salty and sweet. Note if you don't have pineapple juice on hand I used orange juice and it came out just as good. Read More
(107)
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Rating: 5 stars
08/01/2007
Yummy! This was great. I marinated this for 2 days. I grilled the chicken instead of baking. I also made another batch of marinate and boiled it with about 2 tsp of cornstarch and served it as a dipping sauce. The whole family loved it and ate every bite. Read More
(97)
Rating: 5 stars
10/14/2007
Very good! I added minced garlic instead of powdered added some ground ginger and used sesame oil in place of the vegetable. I think that really added to the dish. Also at the end I placed pinapple rings on top of each chicken breast & took the marinade & mixed corn starch on the stove top to make a sauce for the chicken. Ate this with white rice & a salad. So good!! Read More
(54)
Rating: 5 stars
02/24/2006
I made this recipe with chicken tenderloins and baked it in the oven with the sauce for approximately forty minutes at 350 degrees. I marinated it for about seven hours and it turned out very yummy! It's an easy recipe that I will definitely make again. Read More
(46)
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Rating: 5 stars
12/15/2006
This teriyaki sauce is delicious!!! I added a little fresh ginger to it and fresh garlic instead of garlic powder. I also cut the chicken into chunks marinated them and then pan grilled them with a little of the sauce. Absolutely wonderful!! Read More
(45)
Rating: 5 stars
04/12/2006
Fantastic! I will be using this marinade for many different dishes in the future. Like a previous person wrote I will never buy Teriyaki sauce again. I boiled the leftover marinade for 5 minutes and used it as a sauce...added a little cornstarch in water to thicken. I also cooked the chicken in a frying pan because I wasn't confident the chicken would cook under the broiler in 5 minutes and I didn't have time to bake it for 30. It was great! The edges carmelized a little from the sugar in the marinade. We ate it with white rice and steamed broccoli. Thanks for the recipe! Read More
(31)
Rating: 5 stars
03/15/2006
I'm just starting to dabble in the world of cooking and I tried this last night. I put in a little more garlic powder stabbed the chicken fillet with a fork marinated it for about 40- 50 minutes and broiled it for 5 min. My husband kissed me on the lips and thanked for me for such a good dinner he enjoyed it so much. It turned out really well. I'm not sure how I'm going to top it. Thanks for the recipe suggestion! Read More
(24)
Rating: 4 stars
07/07/2004
This was really yummy Kate. We used our chicken for salads and instead of vegetable oil I used sesame. Thanks for sharing. Read More
(18)
Rating: 3 stars
08/25/2009
I was rather disappointed in this recipe bc it did not 'penetrate' the meat as much as I would have liked. I followed it as listed...placing ingredients in a ziplock bag and placing in the fridge for 2 days. What flavor we could detect was great...but once you were past the outside of the meat there was zero flavor. I did use breast meat that had the skin removed and they were large. Would recommend thinner cuts or strips to allow for better penetration of the marinade. Read More
(12)