Description
Hawaiian teriyaki chicken brings island flavors to your dinner table with sweet and tangy goodness. Marinated chicken grilled to perfection promises a delicious journey through Pacific culinary traditions you’ll savor with each delightful bite.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts
Sauce Ingredients:
- 1 cup (240 milliliters) soy sauce
- ½ cup (100 grams) brown sugar
- ½ cup (120 milliliters) pineapple juice
Aromatics and Thickeners:
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
Garnish:
- ½ cup (60 grams) chopped green onions
- ½ cup (80 grams) canned pineapple chunks (optional)
Instructions
- Whisk together soy sauce, brown sugar, minced garlic, grated fresh ginger, and pineapple juice in a ceramic mixing bowl to create a vibrant, sweet-savory marinade.
- Submerge boneless, skinless chicken breasts completely in the marinade, ensuring each piece is evenly coated. Refrigerate for a minimum of 30 minutes, or ideally overnight to allow deeper flavor penetration.
- Heat a grill pan or outdoor grill to medium-high temperature (around 375°F/190°C), lightly oiling the cooking surface to prevent sticking.
- Remove chicken from marinade, carefully draining excess liquid and reserving the marinade for sauce preparation.
- Place marinated chicken on the heated grill, cooking each side for 6-7 minutes. Ensure internal temperature reaches 165°F (74°C) for safe consumption, with a golden-brown exterior and juicy interior.
- While chicken cooks, transfer reserved marinade to a medium saucepan. In a separate small bowl, thoroughly mix cornstarch with water to create a smooth slurry.
- Pour cornstarch mixture into the marinade, stirring continuously. Bring to a gentle boil over medium heat, allowing sauce to thicken for approximately 3-4 minutes.
- Plate grilled chicken and generously drizzle with thickened teriyaki sauce. Garnish with thinly sliced green onions and fresh pineapple chunks for authentic Hawaiian presentation.
Notes
- Marinate chicken for at least 30 minutes or overnight to infuse deep, sweet-tangy Hawaiian flavors into the meat.
- Reserve marinade for creating a rich, glossy teriyaki sauce that perfectly complements the grilled chicken.
- Mix cornstarch with water to create a thickening agent that transforms the liquid marinade into a luscious, clingy sauce.
- Check chicken’s internal temperature reaches 165°F to ensure safe and juicy meat without overcooking.
- Enhance presentation by garnishing with fresh green onions and sweet pineapple chunks for a tropical touch.
- Grill or skillet method works equally well, allowing flexible cooking options based on kitchen equipment available.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 1200 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg