Description
Succulent Hawaiian style teriyaki chicken brings tropical paradise to your dinner table with its sweet and savory blend of authentic Asian flavors. Juicy marinated meat grilled to perfection promises a delightful culinary journey you won’t soon forget.
Ingredients
Scale
Protein:
- 2 lbs boneless chicken thighs
- 1/2 lb pork shoulder
Sauce and Marinade Ingredients:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp mirin
- 3 cloves garlic
- 1 tbsp ginger
Garnish and Additional Ingredients:
- 1/4 cup green onions
- 2 tbsp sesame seeds
- 1 pineapple ring
- 1 tsp cornstarch
- 1/4 cup water
Instructions
- Combine soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, mirin, minced garlic, and grated ginger in a large mixing bowl to create a vibrant teriyaki marinade.
- Slice boneless chicken thighs and pork shoulder into uniform, bite-sized pieces to ensure even cooking and consistent flavor absorption.
- Submerge the meat completely in the marinade, ensuring all surfaces are coated. Refrigerate for 2-3 hours, allowing the proteins to tenderize and soak up the rich, sweet-savory flavors.
- Remove meat from marinade, reserving the liquid for later use. Pat the meat pieces dry with paper towels to promote better caramelization.
- Preheat grill or heavy skillet to medium-high heat (around 375°F). Grill or pan-sear the marinated meat for 4-5 minutes per side until edges are crispy and internal temperature reaches 165°F for chicken.
- While meat cooks, transfer reserved marinade to a small saucepan. Mix cornstarch with water to create a slurry, then whisk into the marinade to thicken into a glossy sauce.
- Simmer the sauce for 2-3 minutes until it reaches a syrupy consistency, stirring continuously to prevent burning.
- Plate the grilled meats, drizzle with thickened teriyaki sauce, and garnish with chopped green onions, sesame seeds, and a grilled pineapple ring for authentic Hawaiian flair.
Notes
- Tenderize meat by marinating in the refrigerator for maximum flavor penetration and softer texture.
- Pat meat dry before cooking to achieve perfect caramelization and prevent steaming instead of searing.
- Adjust marinade sweetness by balancing pineapple juice and brown sugar for personalized taste preferences.
- Use cornstarch slurry technique carefully to prevent lumpy sauce, whisking constantly for smooth consistency.
- Prep Time: 2-3 hours
- Cook Time: 10-15 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg