Hawaiian Style Teriyaki Chicken
Ingredients:
For the Marinade and Sauce:
⅓ cup soy sauce
¼ cup pineapple juice (preferably from a can of crushed pineapple)
¼ cup brown sugar
2 tablespoons rice vinegar
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons water (optional, for cornstarch slurry)
For the Chicken:
4 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts
1 tablespoon vegetable oil (for cooking)
1 tablespoon sesame seeds (optional, for garnish)
2 green onions, sliced (optional, for garnish)
Instructions:
Prepare the Marinade: In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, honey, garlic, and ginger. If you prefer a thicker sauce, mix the cornstarch with the water to create a slurry and stir it into the marinade.
Marinate the Chicken: Place the chicken in a large resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, making sure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. Reserve the remaining marinade for basting and as a sauce.
Cook the Chicken:
Grilling Method:
ADVERTISEMENT
