Description
A delightful dish bringing the tropical flavors of Hawaii with teriyaki, pineapple, and chicken for a sweet and savory meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice (no sugar added)
- ¼ cup low-sodium soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
- 4 fresh pineapple rings
- Cooked white rice (for stacking)
- 2 tbsp sliced green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
- In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil to make the marinade.
- Place the chicken in a large zip-top bag or shallow dish, pour the marinade over the chicken, seal it, and refrigerate for at least 2 hours (or overnight for max flavor).
- Preheat the grill or grill pan to medium-high heat. Remove the chicken from the marinade (reserve the marinade) and grill for 6–7 minutes per side until cooked through.
- Add the pineapple rings to the grill and cook them for 2–3 minutes per side until caramelized.
- In a small saucepan, boil the reserved marinade for 5–6 minutes until it thickens into a glossy sauce.
- Spoon some cooked rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, then drizzle with the glaze. Garnish with green onions and sesame seeds.
Notes
For extra flavor, marinate the chicken overnight. Always preheat the grill for better results.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian