I love it when parents email or send me a message on Facebook asking me to make healthy versions of their family’s favorite recipes. Hands down, one of the most requested one is Chicken Teriyaki. I adore Chicken Teriyaki. What’s not to adore? Teriyaki sauce’s sweet and savory flavor is something that most kids enjoy, and adding it livens up the most simple of foods like salmon, vegetables and of course, chicken.

One of the biggest pitfalls of buying pre-made teriyaki sauce from the grocery is that most brands generally contain loads of corn syrup (a big no-no in my book!). I’ve been buying a corn syrup-free brand from Whole Foods for a long time, but it’s expensive, and when you need a good amount of sauce to marinate the chicken, it’s just not worth it. So, I decided to play around with the general flavors in teriyaki sauce (pineapple, soy and ginger) to see if I could produce a healthy version that still retained teriyaki’s great taste. I can’t believe how incredible the results were and once I found the right balance, it took me no time to throw the ingredients together.

I’m not sure if I’ve ever received as many “this is incredible!” responses from my informal tasting group as I did with this dish. Now I’m adding this recipe to my rotation. So for all of you who suggested it, thank you, and keep the ideas coming!


Chicken Teriyak-Wee

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Author: Catherine McCord
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 1 8 oz Can Crushed Pineapple In Juice
  • 1/2 Cup soy sauce
  • 3 Tbsp honey
  • 1 Tsp fresh ginger, peeled and grated
  • 1 small garlic clove, minced
  • 4 Chicken Breasts, boneless, skinless



    Sodium: 1340mg | Sugar: 22g | Fiber: 1g | Cholesterol: 150mg | Calories: 370kcal | Fat: 6g | Protein: 52g | Carbohydrates: 25g
    Did you make this recipe?Mention @Weelicious or tag #weelicious!

    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


    1. Such a great recipe, thank you! I’ve made this a few times for my family, and tonight’s try was a little different but the best yet so I thought I’d share: I put all the sauce ingredients into the blender then marinated cubed chicken breasts. I cooked it on the stove rather than broiling. My husband and I fought over the leftovers 🙂 Thanks again for the inspiration!

    2. This ROCKS! Thank you. I love to make my own marinade and the flavor is right on. We cooked our chicken on the grill.

    3. Do you think this could be made in a crock pot? Based on other recipes, I would try cooking on low with the marinade for 2 1/2 hours. Would this work? Any changes?

    4. I have been working on a crock pot version! It works well and tastes great if you follow this recipe but cook in the crock pot on high for 2-3 hours. I’m figuring out a way to get the sauce just right, though!

    5. I like to give meats a quick sear on the stove top and then place it in the oven at a lower setting (350 or so) for 10-20 minutes depending on how much it cooks while searing.

    6. I’m torn between trying this version and the one from your Lunches cookbook. Which do you prefer?

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