HAWAIIAN TERIYAKI CHICKEN SKEWERS
Hawaiian Teriyaki Chicken Skewers marinate in the very best homemade Hawaiian teriyaki sauce! Loaded with peppers, fresh pineapple and red onions, these make an incredible and vibrant meal!
Provided by Alyssa Rivers
Categories Main Course
Number Of Ingredients 15
Steps:
- In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
- Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
- Marinate the chicken in the sauce in the fridge for at least 30 minutes. Thread the chicken on skewers along with the peppers, red onion, and pineapple.
- Grill for 8-10 minutes until the meat is done to desired liking. Remove from the grill and baste with reserved sauce. Garnish with green onions if desired.
GRILLED HAWAIIAN CHICKEN TERIYAKI BOWLS
These Grilled Hawaiian Chicken Teriyaki Bowls could be my all-time FAVORITE summer meal! The bowl starts with coconut rice, topped with grilled pineapple, zucchini, bell peppers, and onions. Then, we add grilled teriyaki chicken and a drizzle of homemade teriyaki sauce!
Provided by Lauren Allen
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Make the coconut rice.
- Make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.
- Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).
- Preheat a grill or grill pan. If you have a vegetable grill basket to grill the vegetables in, then chop them and grill them in the basket. If not, cut the vegetables into large pieces that will not fall through the grill grates.
- Drizzle some olive oil over the vegetables and over the pineapple spears. Grill the vegetables for just a few minutes on each side and then remove to a plate.
- Grill the pineapple next by placing the pineapple spears directly on the grill. Grill for about 2 minutes on each side, and remove to a plate.
- Lastly, place the chicken on the grill. Cook for about a few minutes on each side, or until cooked through. Remove to a plate to rest before slicing.
- To Assemble: Add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken. Drizzle teriyaki sauce on top.
Nutrition Facts : Calories 220 kcal, Carbohydrate 34 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 780 mg, Fiber 3 g, Sugar 27 g, ServingSize 1 serving
HAWAIIAN GRILLED TERIYAKI CHICKEN
This Hawaiian Grilled Teriyaki Chicken is the real deal. The sweet and savory Hawaiian teriyaki sauce is THE best and SO easy to make.
Provided by Erica Walker
Categories Dinner Main Course
Time 4h35m
Number Of Ingredients 6
Steps:
- Place chicken thighs in a bowl or gallon-sized Ziploc bag, set aside.Combine remaining ingredients in medium-sized mixing bowl and mix until sugar dissolves.Pour marinade over chicken, press air out of bag, and seal tightly (or cover the bowl and make it as air-tight as possible). Refrigerate overnight (or at least 4 hours). Remove chicken from bag and set aside. Do NOT discard marinade.
- In a medium saucepan, bring marinade to a simmer and simmer for 5-10 minutes.
- Place chicken on grill and brush some of the hot marinade over the top (do not place brush back in marinade after brushing the chicken).Continue to grill chicken until done (165 degrees internal temp).
- Place cooked chicken in a baking dish and pour remaining hot teriyaki marinade over the top. Serve immediately.
Nutrition Facts : Calories 523 kcal, Carbohydrate 53 g, Protein 27 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 133 mg, Sodium 2711 mg, Fiber 1 g, Sugar 48 g, ServingSize 1 serving
HAWAIIAN TERIYAKI CHICKEN
Got this from a friend from my church. This is not a recipe that you would make for dinner unless you have several hours before dinner time. It's well worth the wait and is excellent served over cooked rice.
Provided by LARavenscroft
Categories Chicken Thigh & Leg
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Place chicken in a casserole dish.
- Combine all ingredients (except pineapple) and pour over chicken.
- Bake covered for 2 hours.
- Stir several times while baking.
- Add pineapple just before serving.
- Serve over cooked rice.
Nutrition Facts : Calories 548.3, Fat 13.4, SaturatedFat 3.4, Cholesterol 282.6, Sodium 294.2, Carbohydrate 36.2, Fiber 0.5, Sugar 33.2, Protein 67.2
EASY GRILLED CHICKEN TERIYAKI
Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a hot summer's evening. Leftovers are great on a green salad or sandwich. Be sure to grill very hot and very fast!!
Provided by prissycat
Categories World Cuisine Recipes Asian
Time P1DT30m
Yield 4
Number Of Ingredients 5
Steps:
- Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
- Preheat grill for high heat.
- Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
Nutrition Facts : Calories 240 calories, Carbohydrate 16.6 g, Cholesterol 67.2 mg, Fat 7.5 g, Fiber 0.1 g, Protein 25.2 g, SaturatedFat 1.4 g, Sodium 691 mg, Sugar 11.4 g
HAWAIIAN GRILLED CHICKEN
This has become a family favorite! The key to the delicious flavor is letting the chicken sit in the marinade overnight, and then letting the cooked chicken sit in the green onion-butter bath! Suggested sides would be steamed rice, green salad, and sliced fresh pineapple for a meal that will transport you to the islands!
Provided by Laura Dietz Mulholland
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h45m
Yield 10
Number Of Ingredients 8
Steps:
- Whisk pineapple juice, soy sauce, brown sugar, garlic, and ginger together in a bowl until brown sugar has dissolved. Pour marinade into a resealable plastic bag. Add chicken thighs and coat with the marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator, 4 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Reduce heat to low on one burner of the preheated grill. Place oven-safe dish over the low burner; add butter and green onions to the dish and allow to slowly melt. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Grill chicken in batches over the medium burners, turning once, until juices run clear, about 10 minutes per batch.
- When chicken is cooked, place each piece into the butter and onion "bath", turning a couple of times to ensure it is well coated. Continue to grill remaining chicken, adding each piece to the butter and onion "bath", pushing already-coated pieces to the side until all pieces have been coated.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 17.8 g, Cholesterol 136.5 mg, Fat 22.1 g, Fiber 0.4 g, Protein 32 g, SaturatedFat 9.4 g, Sodium 747.2 mg, Sugar 14.7 g
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