Tropical Teriyaki Chicken Recipes

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TERIYAKI CHICKEN MARINADE



Teriyaki Chicken Marinade image

Everyone's favorite flavors come together in this easy marinade. Mix it up with 1 1/2 pounds of chicken to keep in the freezer for those weeks when meal prep falls by the wayside.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 8

1/2 cup soy sauce
1/4 cup canola oil
3 tablespoons sugar
2 teaspoons grated fresh ginger
2 teaspoons toasted sesame oil
2 teaspoons sesame seeds
2 cloves garlic, grated
Kosher salt

Steps:

  • For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
  • To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.

TROPICAL TERIYAKI PORK MARINADE



Tropical Teriyaki Pork Marinade image

Provided by Food Network

Time 5m

Yield 1 1/3 cups

Number Of Ingredients 7

1/2 cup pineapple juice
1/2 cup soy sauce
2 tablespoons coconut oil
2 tablespoons minced fresh ginger
2 tablespoons honey
1 tablespoon minced garlic
1 tablespoon dark sesame oil

Steps:

  • Whisk together the pineapple juice, soy sauce, coconut oil, ginger, honey, garlic and sesame oil in a medium bowl. Use as a marinade for pork tenderloin or chops before grilling.

TROPICAL ISLAND CHICKEN



Tropical Island Chicken image

Make and share this Tropical Island Chicken recipe from Food.com.

Provided by looneytunesfan

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 lbs bone in chicken thighs or 4 lbs chicken legs
1 teaspoon ginger
1 teaspoon paprika
1 tablespoon onion powder
2 tablespoons garlic salt
2 tablespoons Worcestershire sauce
1 cup ketchup
1/4 cup soy sauce
1 (20 ounce) can crushed pineapple in juice
1/4 cup brown sugar

Steps:

  • Preheat oven to 400*. Spray a 9x13 inch baking dish with cooking spray. Arrange chicken pieces on prepared baking dish.
  • In a small bowl, mix together ginger, paprika, onion powder and garlic salt. Add the Worcestershire sauce and mix well. Divide this mixture and brush half over the chicken pieces. Bake for 15 minutes. Turn chicken pieces and baste with remaining half of Worcestershire sauce mixture; bake for an additional 15 minutes.
  • In a medium bowl, combine ketchup, soy sauce, pineapple and brown sugar. Carefully spoon the pineapple mixture over baked chicken. Bake an additional 30 minutes. Serve hot.

TANGY TROPICAL CHICKEN



Tangy Tropical Chicken image

In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that's balanced by a bit of soy sauce. -Christina Aho, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into 1-inch strips
2 cups chopped peeled mangoes
1 medium onion, chopped
1 medium sweet red pepper, sliced
1 garlic clove, minced
1 cup unsweetened pineapple juice
1 cup orange juice
1/4 cup reduced-sodium soy sauce
2 tablespoons Thai chili sauce
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice and thinly sliced green onions

Steps:

  • Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

Nutrition Facts : Calories 299 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 760mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 3g fiber), Protein 26g protein.

TERIYAKI CHICKEN WITH TROPICAL SAUCE



Teriyaki Chicken with Tropical Sauce image

By marinating the chicken in teriyaki sauce and pineapple, it is deliciously juicy and succulent after grilling. Even though you could use this sauce on any meat or fish, it does seem to taste best with chicken.

Provided by Allrecipes Member

Time 45m

Yield 4

Number Of Ingredients 11

4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 cup teriyaki sauce
2 teaspoons ground ginger
½ cup thinly sliced green onions
¼ cup packed brown sugar
¼ cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
¾ cup crushed pineapple, with juice
1 tablespoon butter
1 teaspoon cornstarch dissolved in
1 teaspoon cold water

Steps:

  • Place chicken breasts in a gallon-size zipper-lock bag. Add teriyaki sauce, ginger and green onions. Seal bag, squeezing as much air out of the bag as possible. Leave to marinate.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • While grill preheats, bring sugar, soy sauce, Worcestershire, pineapple and butter to boil in a small saucepan. Simmer to blend flavors, about 5 minutes. Whisk in cornstarch; simmer until sauce thickens slightly; cover and set aside.
  • Place chicken on hot grill rack. Cover and cook until impressive grill marks appear on one side of the chicken, 4 to 5 minutes. Turn the chicken and continue to grill, covered, until it is firm to touch and just opaque throughout, 4 to 5 minutes longer, depending on their thickness. Transfer to plates, spoon sauce over chicken and serve.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 36.9 g, Cholesterol 76.1 mg, Fat 4.5 g, Fiber 1 g, Protein 32.9 g, SaturatedFat 2.2 g, Sodium 3478.1 mg, Sugar 31.4 g

TROPICAL TERIYAKI CHICKEN



Tropical Teriyaki Chicken image

Chicken breasts marinated in teriyaki sauce, pineapple, garlic and then grilled. Easy recipe for a tropical or Asian themed meal. I served it on a bed of long grain & wild rice and sesame cole slaw. Used Kikkoman brand of teriyaki sauce. Original plan was to marinate sliced pineapple with the chicken and grill both. However, my pantry only had crushed pineapple. Oops, but it was still good.

Provided by npp3512007

Categories     Meat

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

1 cup teriyaki sauce
8 ounces crushed pineapple in juice
2 garlic cloves, minced
2 1/2 lbs chicken breasts (8 small to medium)

Steps:

  • Combine marinade ingredients in large ziploc bag (gallon size). Add chicken and let it marinate in the refrigerator all day or overnight.
  • Grill over low to medium heat (gas grill). While chicken is grilling, heat marinade in saucepan, let it simmer for 10 - 15 minutes so that it reduces and eliminates any bacteria from the raw chicken. Serve the marinade as a sauce or dip.

Nutrition Facts : Calories 292.4, Fat 13.2, SaturatedFat 3.8, Cholesterol 90.8, Sodium 1469.7, Carbohydrate 10.4, Fiber 0.3, Sugar 8.8, Protein 31.9

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