Teriyaki Chicken

Laura Sharrad

This recipe is brought to you with the help of our friends at Wine Selectors


Serves 4

  • ½ cup soy sauce
  • ¾ cup mirin (Japanese rice wine)
  • ¼ cup sake
  • ½ tsp sesame oil
  • 1 tbsp sugar
  • 2 tsp freshly grated ginger
  • 1 garlic clove, crushed
  • 4 skinless chicken breasts
  • 4-8 thick ring slices of fresh pineapple


  1. Whisk together soy sauce, mirin, sake, sesame oil, sugar, ginger and garlic.
  2. Flatten out to an even thickness with a meat mallet, pour mix over and marinate overnight.
  3. Preheat BBQ or ridged grill. Cook chicken, basting with marinade as you do so. When almost ready, add pineapple and cook until well marked.
  4. Serve each breast with 1 or 2 slices of pineapple.
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