The BEST Teriyaki Chicken Pineapple Bowls (Griddle Recipe)
Alright kids… we’re taking a little trip to the islands—but we’re bringing the griddle with us.
This Teriyaki Chicken Pineapple Bowl is sweet, savory, smoky, and just a little wild. You’ve got juicy chicken thighs, caramelized pineapple, and smoky linguiça sausage all stacked on skewers and cooked hot and fast on the griddle.
And because this is Big Poppa’s kitchen… we don’t play it safe.
We hit it with Sweet Money for that sweet-savory backbone, add a touch of Sweet Money Hot for a little kick, then finish it with a sticky teriyaki glaze that caramelizes just enough to make you feel like a backyard legend.
Served over rice and piled into a pineapple bowl? Yeah… this one’s a show-off.
🔥 Why This Recipe Hits Different
- Sweet + heat combo from Sweet Money & Sweet Money Hot
- Griddle + steam method keeps chicken juicy
- Teriyaki finish adds that sticky caramelized glaze
- Pineapple + sausage = sweet, smoky, salty magic
How to Make Teriyaki Chicken Pineapple Bowls
1) Build the Skewers
Thread chicken, linguiça sausage, and pineapple onto skewers in alternating layers.
2) Season Like a Boss
Hit all sides with Sweet Money, then a light layer of Sweet Money Hot for a subtle kick.
3) Griddle Time
Preheat your griddle to medium-high. Place skewers down and cover to create an oven effect.
Optional: Add a splash of water to create steam and help cook the chicken evenly.
4) Flip & Check Temps
After about 5 minutes, flip skewers and cook until chicken reaches 165°F internal.
5) Sauce Finish (Don’t Rush This!)
When the chicken is about 80% done, brush with teriyaki sauce.
Let it caramelize slightly—but don’t burn it. Poppa calls it “controlled chaos.”
6) Final Roast
Give it one last quick roast on the griddle for color and flavor.
7) Build Your Bowl
Serve over white rice or inside a pineapple bowl. Stack it high and don’t be shy.
Shop Rubs & Sauces
FAQ
Can I use chicken breast instead?
You can, but thighs stay juicier and more forgiving on the griddle.
What if I don’t have linguiça?
Sub kielbasa or any smoked sausage.
Why not add sauce at the beginning?
Sugar burns fast. Add it late so you get caramelization—not charcoal.
Can I cook this on a grill instead?
Absolutely. Just use indirect heat first, then finish over direct flame.
Teriyaki Chicken Pineapple Bowls with Sweet Money Heat
4-6
15 minutes
1065
Hawaiian-Inspired BBQ
Griddle Recipes, Chicken, Dinner
Sweet, savory, and straight off the griddle—these Teriyaki Chicken Pineapple Bowls bring bold BBQ flavor with Sweet Money seasoning and caramelized glaze.
Ingredients
2 lbs boneless skinless chicken thighs, cut into chunks
12 oz linguiça sausage (or smoked sausage), sliced
1 fresh pineapple, cut into chunks
Big Poppa Smokers Sweet Money Seasoning
Big Poppa Smokers Sweet Money Hot Seasoning
1 cup teriyaki sauce (e.g., Soyaki-style)
Wooden or metal skewers
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3–4 cups cooked white rice
Optional: pineapple halves for serving bowls
Directions
Thread chicken, sausage, and pineapple onto skewers.
Season generously with Sweet Money and lightly with Sweet Money Hot.
Preheat griddle to medium-high heat.
Place skewers on griddle and cover. Add a splash of water for steam if desired.
Cook 5–6 minutes, then flip.
Continue cooking until chicken reaches 165°F internal temp.
Brush with teriyaki sauce during final minutes and allow to caramelize.
Give a final quick roast for color.
Serve over rice or in pineapple bowls.
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