Hawaiian Grilled Teriyaki Chicken
Ingredients:
For the Marinade:
1 cup soy sauce
1/2 cup brown sugar
1/4 cup honey
1/4 cup rice vinegar
2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup pineapple juice
1 teaspoon crushed red pepper flakes (optional, for a bit of heat)
For the Chicken:
4 boneless, skinless chicken breasts (or thighs, if preferred)
Pineapple rings, for grilling
Sliced green onions, for garnish
Sesame seeds, for garnish
Directions:
Prepare the Marinade:
In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, pineapple juice, and crushed red pepper flakes (if using). Mix until the sugar is fully dissolved.
Marinate the Chicken:
Place the chicken breasts or thighs in a resealable plastic bag or shallow dish.
Pour half of the marinade over the chicken, ensuring all pieces are coated. Reserve the remaining marinade for basting and serving.
Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more intense flavor.
Preheat the Grill:
Preheat your grill to medium-high heat (about 375°F to 400°F).
Grill the Chicken:
Remove the chicken from the marinade, allowing excess to drip off.
Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through. Baste with the reserved marinade during the last few minutes of grilling.
While the chicken is grilling, place pineapple rings on the grill and cook for about 2 minutes per side, until grill marks appear and they are slightly caramelized.
Serve:
Transfer the grilled chicken and pineapple rings to a serving platter.
Garnish with sliced green onions and sesame seeds.
Serve with additional reserved marinade on the side, if desired.
Prep Time: 15 minutes | Marinate Time: 1-4 hours | Grill Time: 12-14 minutes | Total Time: 1 hour 30 minutes (including marinating)
Kcal: Approximately 300 kcal per serving (based on 4 servings) | Servings: 4