Cooking with Amanda Martin – Grilled Pineapple Teriyaki Chicken Wraps

Teriyaki Chicken Wraps

Looking for a great recipe to share with family and friends this August? Check out this recipe from Amanda Martin for Grilled Pineapple Teriyaki Chicken Wraps. A delicious summer recipe!


4 boneless skinless chicken breasts

1 cup of pineapple (large enough pieces so they won’t fall through grill racks)

½ red onion (thinly sliced)

Drizzle of olive oil

1 teaspoon garlic powder

1 teaspoon chili powder

Salt & pepper to taste

1 cup teriyaki sauce (my favorite brand is “House of Tsang” found at Harris Teeter)

1/2 cup soy sauce

2 tablespoons honey

2 tablespoons toasted sesame oil

4 wraps (you can use tortillas or flatbread if you prefer)

Optional: Lettuce, tomato, mayo


Teriyaki Chicken WrapsInstructions

  • Trim down fat and cut chicken breasts into 2-inch strips.
  • Make the marinade for chicken.
    • Mix together garlic powder, chili powder, salt & pepper, teriyaki sauce, soy sauce, honey, and toasted sesame oil in a bowl. Set aside half for later.
  • Place chicken and marinade in large plastic bag.
  • Let marinade sit in the refrigerator for at least 2 hours, I tend to let it sit overnight.
  • Preheat grill to medium heat.
  • Cut onion and pineapple.
  • Place onion in a foil packet (add olive oil, salt, and pepper to packets).
  • Place chicken and onion on grill. Grill chicken until cooked through and onion for approximately five to seven minutes or until soft.
  • Grill pineapple for approximately two minutes on both sides.
  • Assemble wraps by placing chicken, onion, pineapple, and any other desired topping on each wrap.
  • Top with the teriyaki sauce you made earlier (marinade).
  • Serve immediately with a cold beer.


Beer Suggestions

Sweet Water Cool Breeze

Kona Longboard Island Lager

Corona Extra