Hawaiian Style Teriyaki Chicken

why make this recipe

This Hawaiian Style Teriyaki Chicken is sweet, tangy, and easy. It uses pineapple juice for flavor and a simple soy sauce mix. It is great for weeknights and for feeding a group. If you like fast chicken ideas, try the 15-minute garlic butter chicken bites for another quick meal.

introduction

This recipe mixes soy sauce, pineapple juice, brown sugar, ginger, and garlic to make a tasty marinade. The marinade soaks into the chicken and gives a bright, sweet flavor like Hawaii style teriyaki. You can grill, pan-fry, or bake the chicken. The steps are simple and use common ingredients.

how to make Hawaiian Style Teriyaki Chicken

Marinate the chicken so it gets flavor. Cook the chicken fully and finish with fresh pineapple and green onions for color and taste. Below are the ingredients and directions.

Ingredients :

chicken (thighs or breasts), soy sauce, pineapple juice, brown sugar, fresh ginger (grated), garlic (minced), pineapple (for garnish), green onions (for garnish), sesame seeds (optional)

Directions :

1. In a bowl, mix soy sauce, pineapple juice, brown sugar, grated ginger, and minced garlic to create the marinade.
2. Place chicken in a resealable bag or container, pour the marinade over it, and refrigerate for at least 30 minutes (or up to overnight).
3. Preheat your grill, stove, or oven (depending on your cooking method).
4. Remove chicken from marinade and cook until fully cooked through, about 6-7 minutes per side on the grill or until the internal temperature reaches 165°F (75°C).
5. Optional: Reserve marinade, boil it, and use as a sauce.
6. Serve chicken garnished with pineapple, green onions, and sesame seeds.

how to serve Hawaiian Style Teriyaki Chicken

Slice the chicken and place it over steamed rice or noodles. Add extra pineapple pieces on top. Sprinkle chopped green onions and sesame seeds. Serve with a green salad or steamed vegetables.

how to store Hawaiian Style Teriyaki Chicken

Cool the cooked chicken to room temperature, then place in an airtight container. Store in the fridge for up to 3-4 days. Reheat gently in a pan or microwave. For longer storage, freeze in a sealed freezer bag for up to 2 months. Thaw in the fridge before reheating.

tips to make Hawaiian Style Teriyaki Chicken

• Use thighs for juicier meat, breasts if you want leaner chicken.
• Marinate at least 30 minutes; overnight gives more flavor.
• If you save marinade for sauce, boil it well for safety.
• Watch cooking time to avoid drying chicken. Use a thermometer to check 165°F (75°C).
• Garnish right before serving for fresh color.

variation (if any)

• Make a thicker glaze: simmer reserved marinade with a little cornstarch slurry until thick.
• Add a splash of rice vinegar or a little chili flakes for tang or heat.
• Use teriyaki sauce instead of making your own mix for a shortcut.

FAQs

Q: Can I use this recipe without pineapple juice?
A: Yes. Use orange juice or a mix of soy sauce and a little vinegar, but pineapple juice gives the best sweet-tang balance.

Q: How long can I marinate the chicken?
A: You can marinate from 30 minutes up to overnight. Do not marinate more than 24 hours to avoid breaking down the meat too much.

Q: Can I cook this in the oven?
A: Yes. Bake at 400°F (200°C) for about 20-25 minutes, or until it reaches 165°F (75°C) inside.

Q: Is it safe to use the used marinade as a sauce?
A: Only if you boil the used marinade for several minutes to kill bacteria from the raw chicken.

Q: Can I make this gluten-free?
A: Use a gluten-free soy sauce or tamari to make the dish gluten-free.

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