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Grilled Teriyaki Chicken Salad | Get Inspired Everyday!

Grilled Teriyaki Chicken Salad

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5 from 8 reviews


This Grilled Teriyaki Chicken Salad is loaded with fresh veggies and sweet grilled pineapple slices. You can make your own teriyaki sauce or use your favorite store bought version to make this recipe even faster. It’s naturally gluten free, dairy free, paleo, and tastes better than takeout!



Teriyaki Sauce:

1 Tablespoon minced fresh ginger

2 cloves garlic, minced

1/2 cup coconut aminos, or gluten free soy sauce

2 tablespoons maple syrup

1/4 cup mirin, optional, see notes

Grill Ingredients:

1 pkg boneless skinless chicken thighs, 1 1/2 pounds

101/2” slices fresh pineapple, 1 1/2 pounds from 1 large pineapple

Salad ingredients:

1 large head romaine, cut and washed, 14-16 cups

1/2 red onion, thinly sliced

1 small red bell pepper, thinly sliced

1 small orange bell pepper, thinly sliced

1/2 cup roughly chopped cilantro

1 ripe avocado, thinly sliced

1 Tablespoon sesame seeds

Teriyaki Salad Dressing:

1/3 cup of the reserved teriyaki sauce

3 Tablespoons freshly squeezed lime juice

1/4 cup avocado or olive oil


Place all the ingredients for the teriyaki sauce into a medium sized saucepan, and bring the mixture to a boil. Lower the heat to maintain a simmer, and cook until the mixture is reduced and slightly syrupy, about 15-20 minutes. You will have about 2/3 – 3/4 cup finished sauce. Cool the sauce completely in the refrigerator before using it as a marinade.

Pour 1/4 cup of the teriyaki sauce over the chicken thighs, and toss to thoroughly coat. Reserve the remaining 1/3 cup of the sauce for the salad dressing. Marinate the chicken 1 hour or overnight for a deeper flavor.

When you’re ready to cook the chicken, preheat the grill over medium heat until it reaches a steady temperature of 350ºF-400ºF. Place the marinated chicken and the sliced pineapple onto the grill.

Cook the pineapple for 3-4 minutes per side or until grill marks appear, and the pineapple is slightly softened. Cook the chicken for about 8 minutes per side, or until no longer pink in the center. The time will vary depending on the size of your chicken thighs.

While the chicken is grilling, prepare the salad ingredients, and place them all in a large serving bowl. Make the dressing by whisking/shaking in a jar the ingredients together until they’re emulsified. If the dressing separates, shake it together again before serving.

When the chicken and pineapple are done, remove them from the grill. Slice or cube up the chicken and serve it over the salad with the pineapple and teriyaki dressing.


Mirin doesn’t fit into a lot of diets, but it does add an authentic flavor. So if you do use it, look for one that doesn’t have any additives. I like to use the Eden brand.
If you have the teriyaki sauce made ahead, or use your favorite store bought, this recipe goes much faster.

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Method: Grilling
  • Cuisine: Asian