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Quick Teriyaki Chicken and Egg'd Pineapple

Mattman3969
Mattman3969 Posts: 10,458
edited March 2016 in EggHead Forum
Quick 2hr teriyaki marinade on some thighs. On the mini at 400°. Not the quality of @doc_Eggerton chicken but not bad for a quicky.  


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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • Dyal_SC
    Dyal_SC Posts: 6,536
    Looks great Matt!!!
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I'd slap some pineapple on each side of that yardbird and make a sammich!
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Looks great Matt!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • northGAcock
    northGAcock Posts: 15,173
    Man that looks outstanding. Love the pineapple.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited March 2016
    Thank You guys.  I'm getting ready to try the 2 day teriyaki that Doc post but these were good pre teasers.   The pineapple will be redone just the same. PH works killer for this cook.  

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    edited March 2016
    Looks good to me.  I am a marinade maniac, 24 hours is a short prep time.

    I have been cooking my preparations with a lot of sugar really high or indirect to limit the carbonized char.  If you do a really long soak in teriyaki you might wantto think about that.  I still do a 400 or plus temp but move away from the active flame.  The sugar really get bitter fast if too close to the flame.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • SciAggie
    SciAggie Posts: 6,481
    That looks great - as your cooks always do. I tend to forget what a treat grilled pineapple is for very little trouble.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Really enjoy the grilled pineapple, too, and it always goes great with chicken.
    Stillwater, MN
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  • Eggaroo
    Eggaroo Posts: 417
    That is a great looking meal. Mrs. 'roo and I are huge fans of grilled pineapple with teriyaki chicken. I like Pineapple Head on mine too, but the Mrs. doesn't (too sweet), so I always have to do it half & half. Happy wife = happy life.  :)
    Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories  =)
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  • bgebrent
    bgebrent Posts: 19,636
    Matt, that looks delicious.  I'd be all over it!  Nicely done!
    Sandy Springs & Dawsonville Ga
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  • blind99
    blind99 Posts: 4,974
    very nice. I like the PH on the grilled pineapple as well - it's a good side with fish, too
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I'd slap some pineapple on each side of that yardbird and make a sammich!
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  • GregW
    GregW Posts: 2,678
    Doc_Eggerton said:
    Looks good to me.  I am a marinade maniac, 24 hours is a short prep time.

    I have been cooking my preparations with a lot of sugar really high or indirect to limit the carbonized char.  If you do a really long soak in teriyaki you might wantto think about that.  I still do a 400 or plus temp but move away from the active flame.  The sugar really get bitter fast if too close to the flame.

    I would recommend the old Steak And Ale Kensington Club marinade if you like long marinades.

    8 oz soy sauce
    10 oz sherry (the drinking kind....not cooking)
    28 oz pineapple juice
    4 oz red wine vinegar
    3/4 cup sugar
    1 tsp garlic powder

    Chicken or steak can easily go 24 hrs.

    My personal favorite is steak marinated overnight in Moore's marinade and drained off and replaced with the Kensington marinade for and additional 8 to 24 hrs. Very tasty.


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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Well, I tried to delete a draft and posted again. Still mean it. 
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