Hawaiian Style Teriyaki Chicken
The chicken comes out incredibly tender and juicy with a bold, tropical flavor. You honestly don't even need the glaze, the chicken is so tender and flavorful!
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Ingredients
- 4 boneless skinless chicken breasts, I sliced them thin
Marinade/Sauce:
- 1 C soy sauce
- 1/2 C brown sugar adding a touch of sweetness.
- 2 cloves garlic minced
- 1/4 tsp ginger
- 1/2 cup pineapple juice which introduces a tropical twist.
- 1 tbsp cornstarch dissolved in 1 tbsp water to thicken after marinading.
Garnishes Optional:
- 1/2 cup chopped green onions
- 1/2 cup canned pineapple chunks
Instructions
- Marinate the Chicken: In a large bowl, whisk together soy sauce, brown sugar, minced garlic, ginger, and pineapple juice. Place chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
- Prepare the Grill or Skillet: Preheat your grill or skillet to medium heat.
- Cook the Chicken: Remove chicken from the marinade, reserving the marinade for the sauce. Grill or sear chicken breasts for 6-7 minutes per side, or until cooked through.
- Create the Teriyaki Glaze: In a small saucepan, combine the reserved marinade with cornstarch and water. Bring to a boil, stirring constantly, until the sauce thickens.
- Serve: Once the chicken is cooked, pour the teriyaki glaze over it. Garnish with green onions and pineapple chunks, if desired. Serve immediately.
Notes
- For added flavor, consider marinating the chicken in a zip-top bag for even distribution.
- Don't use the reserved marinade without BOILING it first!
- If desired, baste the chicken with the reserved marinade during the grilling process for extra flavor.
- Serve with steamed rice or a side salad for a complete meal.
Servings: 4