Hawaiian Style Teriyaki Chicken Recipe
Hey there! So, today I’m going to share with you my absolute favorite Hawaiian Style Teriyaki Chicken recipe. This dish holds a special place in my heart as it reminds me of lazy summer evenings spent with friends at backyard BBQs. The sweet and savory flavors of this teriyaki chicken never fail to impress, making it a go-to recipe for gatherings and family dinners.
What makes this Hawaiian Style Teriyaki Chicken so special is the perfect balance of tangy pineapple, rich soy sauce, and a hint of ginger that elevates the dish to a whole new level. It’s the kind of dish that instantly transports you to a tropical paradise with each bite.
Now, let’s dive into why you’ll love this Hawaiian Style Teriyaki Chicken recipe.
Why You’ll Love This Recipe
I make this when I want to add a taste of the islands to my weeknight dinners. The combination of flavors is simply irresistible, and my family goes crazy for this because it’s a surefire way to bring a little taste of aloha to our dining table.
One of the best parts about this recipe is its versatility. You can easily customize it based on your preferences. I sometimes swap out the pineapple for mango for a different tropical twist, and it’s just as delicious!
Now, let’s talk about the key ingredients you’ll need for this mouthwatering dish.
Ingredients
For this Hawaiian Style Teriyaki Chicken, you’ll need:
– 1.5 lbs of chicken thighs, boneless and skinless
– 1 cup of pineapple juice
– 1/2 cup of soy sauce
– 1/4 cup of brown sugar
– 2 cloves of garlic, minced
– 1 teaspoon of ginger, grated
– 1 tablespoon of cornstarch
– Pineapple chunks and sliced green onions for garnish
Feel free to experiment with the ingredients to suit your taste preferences. For a spicier kick, add a dash of sriracha or red pepper flakes to the marinade.
Now, onto the cooking directions for this delectable dish.
Directions
1. In a bowl, mix together the pineapple juice, soy sauce, brown sugar, garlic, and ginger to create the marinade.
2. Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour to allow the flavors to meld.
3. Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until cooked through.
4. While the chicken is grilling, pour the marinade into a saucepan and bring it to a simmer. Mix the cornstarch with a little water to create a slurry, then whisk it into the simmering marinade to thicken into a glaze.
5. Brush the glaze onto the grilled chicken during the last few minutes of cooking to caramelize and create a sticky, flavorful coating.
6. Once done, remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with pineapple chunks and sliced green onions for a pop of freshness.
This Hawaiian Style Teriyaki Chicken pairs perfectly with steamed rice or a crisp salad. It’s a crowd-pleaser that will have everyone coming back for seconds!
Now, let’s explore some variations and pro tips to enhance your culinary experience.
Variations and Pro Tips
As an experiment, I once tried adding a splash of coconut milk to the marinade for a creamier texture, but it didn’t quite hit the mark. Sometimes, sticking to the classic recipe is the way to go!
If you don’t have a grill, you can easily make this Hawaiian Style Teriyaki Chicken in a skillet. Simply cook the marinated chicken on the stovetop over medium heat until cooked through, then glaze as directed.
For an extra burst of flavor, try marinating the chicken overnight to let the flavors intensify. Trust me; it’s worth the wait!
Now, let’s chat about storage and serving suggestions for this delightful dish.
Storage and Serving Suggestions
Though honestly, in my house, this Hawaiian Style Teriyaki Chicken never lasts more than a day! The leftovers, if any, can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven for a quick and delicious meal.
I personally love serving this teriyaki chicken with a side of steamed jasmine rice and a refreshing cucumber salad. The combination of flavors and textures is simply unbeatable!
Before we wrap up, let’s address a few common questions you might have about this recipe.
FAQ
Q: Can I use chicken breast instead of thighs?
A: Absolutely! While chicken thighs tend to be juicier, chicken breast works just as well in this recipe. Just be mindful not to overcook it to keep it tender.
Q: Is it okay to use canned pineapple juice?
A: Yes, canned pineapple juice works perfectly fine in this recipe. Just make sure it’s unsweetened to maintain the right balance of flavors.
And there you have it! A scrumptious Hawaiian Style Teriyaki Chicken recipe that’s sure to become a staple in your kitchen. Give it a try and let me know how it turns out!
Hawaiian Style Teriyaki Chicken Recipe
Enjoy the perfect balance of tangy pineapple, rich soy sauce, and a hint of ginger in this Hawaiian Style Teriyaki Chicken recipe. A dish that transports you to a tropical paradise with each flavorful bite.
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch
- Pineapple chunks and sliced green onions for garnish
Directions
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In a bowl, mix pineapple juice, soy sauce, brown sugar, garlic, and ginger to create the marinade.
-
Place chicken thighs in a resealable bag, pour the marinade over them, seal, and refrigerate for at least 1 hour.
-
Preheat grill over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through.
-
Simmer the marinade in a saucepan, create a slurry with cornstarch and water, then whisk into the marinade to thicken into a glaze.
-
Brush the glaze onto the grilled chicken during the last few minutes of cooking.
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Let the chicken rest before serving. Garnish with pineapple chunks and green onions.
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Serve with rice or salad.