Grilled Hawaiian Teriyaki Chicken
This grilled Hawaiian teriyaki chicken is the real deal. Sweet and Salty Hawaiian Teriyaki Marinade is THE best and SO easy to make.
Ingredients
- 2 zucchini, sliced
- 6 chicken fillets (or 3 chicken breasts)
- 1/2 pineapple, peeled and cut into spears
- 1 red onion, thinly sliced
- 2 bell peppers, any color, chopped
- Coconut rice
For the teriyaki sauce:
- 1 tablespoon of honey
- 2 tablespoons of rice vinegar
- ¾ teaspoon of ground ginger
- 1 garlic clove, minced
- 1/4 cup + 1 tablespoon light brown sugar
- ½ cup low sodium soy sauce
- 1 tablespoon of sesame oil
- 2 teaspoons of cornstarch + 2 teaspoons of water, mixed to make a cornstarch porridge
- 1/4 teaspoon crushed red pepper flakes
Instructions
For the coconut rice:
First, add the water, coconut milk, sugar and salt to a large saucepan.
Then, bring to a boil, then stir in the rice. Return to the boil.
Reduce the heat to low, cover and cook for 20 minutes.
Remove from heat and let stand, covered, 10 minutes, before inflating with a fork.
For the teriyaki sauce:
First, prepare the teriyaki sauce by adding all the ingredients for the sauce in a small saucepan over medium heat.
Then, bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to cover the back of the spoon.
Pour 1/4 cup of the teriyaki sauce over the raw chicken and marinate for at least 15 minutes (or longer if using chicken breasts).
Using a grill or drip pan:
Prepare your grill and heat it over medium heat.
If you have a vegetable basket for grilling vegetables, chop them and grill them in the basket.
Otherwise, cut the vegetables into large chunks that will not fall through the grill grates.
Pour a little olive oil over the vegetables and the pineapple spears. Grill the vegetables for a few minutes on each side, then place them on a plate.
Then grill the pineapple by placing the pineapple spears directly on the grill. Grill about 2 minutes per side and place on a plate.
Finally, place the chicken on the grill. Cook for about a few minutes per side or until cooked through.
Place on a plate to rest before slicing.
To serve:
Add the coconut rice to each serving bowl. Top with grilled vegetables, pineapple and chicken. Drizzle with the remaining teriyaki sauce. Happy Cooking Time.
