Let’s take your taste buds on a vacation with this Hawaiian Grilled Teriyaki Chicken recipe. Perfect for summer barbecues or when you’re craving something sweet, savory, and utterly delicious. This dish combines the tangy sweetness of pineapple with the rich, umami flavors of teriyaki for a match made in culinary heaven.
Why This Recipe Works
- The marinade doubles as a glaze, ensuring every bite is packed with flavor.
- Grilling the chicken adds a smoky depth that complements the sweet and savory teriyaki sauce.
- Pineapple not only adds a tropical flair but also tenderizes the chicken, making it incredibly juicy.
- This recipe is versatile, perfect for a weeknight dinner or a festive gathering.
- It’s a crowd-pleaser that’s easy to make but tastes like you spent hours in the kitchen.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 pineapple, sliced into rings
- 2 tbsp vegetable oil
- Salt and pepper to taste
Equipment Needed
- Grill
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Tongs
- Meat thermometer
Instructions
Step 1: Marinate the Chicken
In a large mixing bowl, whisk together the teriyaki sauce, pineapple juice, brown sugar, soy sauce, minced garlic, and grated ginger. Reserve half of the marinade for glazing later. Add the chicken breasts to the remaining marinade, ensuring they’re fully submerged. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor. Tip: For an even more intense flavor, poke small holes in the chicken before marinating.
Step 2: Preheat the Grill
Preheat your grill to medium-high heat, about 375°F to 400°F. Brush the grates with vegetable oil to prevent sticking. This step is crucial for getting those perfect grill marks and ensuring the chicken doesn’t tear when flipping.
Step 3: Grill the Chicken
Remove the chicken from the marinade, letting excess drip off. Season both sides with salt and pepper. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Brush the reserved marinade onto the chicken during the last few minutes of cooking for a glossy, flavorful finish. Tip: Avoid flipping the chicken more than once to keep it juicy.
Step 4: Grill the Pineapple
While the chicken rests, grill the pineapple rings for 2-3 minutes per side until they’re caramelized and have distinct grill marks. The natural sugars in the pineapple will caramelize, adding a sweet and smoky flavor that pairs perfectly with the teriyaki chicken.
Step 5: Serve and Enjoy
Slice the chicken against the grain for tenderness and serve with the grilled pineapple on top. Drizzle with any remaining glaze and enjoy your tropical feast. Tip: Serve over a bed of rice to soak up all the delicious juices.
Tips and Tricks
For those looking to elevate their Hawaiian Grilled Teriyaki Chicken, consider these advanced tips. First, if you’re short on time, you can use a store-bought teriyaki sauce, but adding fresh garlic and ginger will enhance the flavor. Second, for a smokier flavor, try using a charcoal grill instead of gas. Third, if you’re cooking for a crowd, you can prepare the chicken and pineapple skewers for easy serving. Fourth, let the chicken rest for at least 5 minutes before slicing to retain its juices. Lastly, for an extra kick, add a pinch of red pepper flakes to the marinade.
Recipe Variations
- Swap the chicken for shrimp or tofu for a different protein option.
- Add bell peppers and onions to the grill for a colorful veggie addition.
- Use mango instead of pineapple for a different tropical twist.
- Try adding a splash of coconut milk to the marinade for a creamier texture.
- For a spicier version, mix in some sriracha or chili paste to the marinade.
Frequently Asked Questions
Can I make this recipe without a grill?
Absolutely! While grilling adds a unique flavor, you can achieve delicious results by broiling the chicken in your oven or cooking it on a stovetop grill pan. Just be sure to adjust cooking times accordingly and keep an eye on the internal temperature to ensure it reaches 165°F.
How long can I store the marinated chicken?
You can store the marinated chicken in the refrigerator for up to 24 hours. Any longer, and the acidity from the pineapple juice may start to break down the chicken too much, affecting its texture.
Can I use frozen pineapple?
Yes, frozen pineapple can be used, especially if fresh isn’t available. Just be sure to thaw and pat it dry before grilling to prevent excess moisture from steaming the pineapple instead of caramelizing it.
Summary
This Hawaiian Grilled Teriyaki Chicken recipe is a perfect blend of sweet, savory, and smoky flavors, guaranteed to transport you to the islands with every bite. Easy to make and versatile, it’s sure to become a staple in your summer cooking repertoire.
