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READY IN ABOUT 2½ hrs

Teriyaki Marinated Chicken

Read Reviews (149)

"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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Original recipe makes 4 servings Change Servings

1 (6 ounce) can pineapple juice
1/4 cup vegetable oil
1/4 cup soy sauce
3 tablespoons brown sugar

1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves

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Directions

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.
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.

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PREP 15 mins
COOK 10 mins
READY IN 2 hrs 25 mins

Footnotes

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.

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Reviews More Reviews

Most Helpful Positive Review

May 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.

—recipe collector

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Most Helpful Critical Review

Aug 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.

—TurtleLove

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199 Ratings

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Oct 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.

—AMYJ23

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Aug 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.

—CVOORHEES

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Dec 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!!

—CO

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Oct 13, 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!!

—forgetmenot060903

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Feb 23, 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.

—Sheri S.

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Apr 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!

—valleygirl

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Nutrition

Calories
321 kcal
16%

Carbohydrates
17 g
5%

Cholesterol
68 mg
23%

Fat
15.2 g
23%

Fiber
0.3 g
1%

Protein
28.5 g
57%

Sodium
982 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Teriyaki Marinated Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 321
Calories from Fat: 136

% Daily Value *
Total Fat 15.2g 23 %
Saturated Fat 2.5g 13 %
Cholesterol 68mg 23 %
Sodium 982mg 39 %
Potassium 410mg 11 %
Total Carbohydrates 17g 5 %
Dietary Fiber 0.3g 1 %
Protein 28.5g 57 %
Sugars 14.5g
Vitamin A < 1 %
Vitamin C 10 %
Calcium 4 %
Iron 14 %
Thiamin 11 %
Niacin 148 %
Vitamin B6 46 %
Magnesium 17 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.