Grilled Hawaiian Stuffed Chicken

Drinks on the patio. Freshly mowed lawn. Thunderstorm warnings. Humidity. Mosquitoes galore. Going to the lake. Small town parades. Grilling out every night. These are just a few of the things that define summer in Minnesota, but I’d dare to bet that grilling is staple activity for all of us throughout June, July, and August. What’s a summer gathering without an abundance of pasta salads and plenty of burgers, brats, hot dogs, and chicken sizzling on the grill?

Here’s one way to celebrate summer’s greatest pastime. Fire up the grill for this Grilled Hawaiian Stuffed Chicken! Larger-than-life chicken breasts, one heck of a glaze, and some extra special flavors to wow your guests. Let me explain. I’ve always loved a good Hawaiian grilled chicken sandwich, but for this recipe, I decided to lose the bun and stick with the good stuff —the ham slices, juicy pineapple, and provolone cheese— and tuck them inside a plump and juicy grilled chicken breast.

What really takes this grilled chicken breast to the next level is the saucy pineapple teriyaki glaze thanks to Kikkoman® Less Sodium Teriyaki Marinade & Sauce, which I picked up at my local Walmart in the Asian foods aisle. I combined this sauce with pineapple juice, dijon mustard, and brown sugar and brought it to a boil on the stove, then reduced to a simmer until thick and syrupy. This outrageously delicious glaze will be repeatedly brushed over the chicken during grilling to ensure a sweet and tangy burst of flavor in each bite.

Pineapple Teriyaki Glaze:

  • ⅓ cup Kikkoman® Less Sodium Teriyaki Marinade & Sauce
  • ¼ cup pineapple juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon brown sugar

Stuffed Chicken:

  • 4 boneless skinless chicken breasts (the plumper the better!)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 slices of deli ham
  • 2 pineapple rings, sliced in half to create half moon shapes
  • 4 slices provolone cheese, sliced in half


  • Make the pineapple teriyaki glaze: Whisk together all ingredients in a small saucepan. Bring the mixture to a boil. Reduce to a simmer and cook for about 5 minutes until the mixture has a syrupy texture.
  • Grill the chicken: Heat the grill. Sprinkle the chicken with salt and pepper. Grill the chicken for 10-15 minutes per side or until the chicken is cooked through. Transfer to a plate and let the it rest for a few minutes.

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