Hawaiian Grilled Teriyaki Chicken
A delicious and easy-to-make dish featuring juicy chicken coated in a sweet and savory teriyaki glaze, perfect for grilling.
Ingredients
Main Ingredients
- 1.5 lbs Chicken thighs (or breasts), boneless and skinless
- 1 cup Teriyaki sauce (ensure it’s Halal-certified)
- 1 cup Fresh pineapple chunks (for grilling and garnishing)
- 2 cloves Minced garlic
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Sesame oil (optional for extra flavor)
- 1/4 cup Green onions, chopped (for topping)
- 2 tablespoons Sesame seeds (for garnish)
Instructions
Preparation
- In a mixing bowl, combine the teriyaki sauce, minced garlic, grated ginger, and sesame oil (if using) to prepare the marinade.
- Add the boneless chicken to the bowl, ensuring it's well-coated with the marinade. Cover and let it marinate in the refrigerator for at least 15 minutes (or up to 2 hours).
- Preheat your grill to medium-high heat.
Grilling
- Take the chicken out of the marinade and place it on the grill. Cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
- During the last few minutes of grilling, add fresh pineapple chunks to the grill.
Serving
- Remove everything from the grill and let the chicken rest for a few minutes. Slice it and serve it with grilled pineapple, garnished with chopped green onions and sesame seeds.
- Enjoy your Hawaiian Grilled Teriyaki Chicken!
Notes
Substitutions: Feel free to use chicken breasts for a leaner option. For added flavor, consider marinating overnight. Make sure your grill is preheated for proper searing. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.