Aloha, everyone! Let me give you a little oriental taste of the summer. If you are thinking of a meal that you could eat every single day without getting used to, then this recipe might just do the trick. It’s bound to be a big hit with your friends and family.
Summer is approaching and nothing beats the good vibes crated by eating grilled food outside. Grilled Hawaiian chicken teriyaki should be one of your top summer choices!
From kebabs to steak, you won't be able to get enough of the smoky flavor of our dish of the day.
The recipe is just a matter of mix and match! To make our ultimate grilled Hawaiian chicken teriyaki, simply put one ingredient on top of another:
With the tasty combination of magic recipes mentioned above, you have unlocked a secret recipe in your kitchen. A cup of sweetness, a teaspoonful of creaminess, and a pinch of spice, some smoke to give it flavor, and everything else that’s nice. Can you imagine what these flavors are like, packed into one dish? All of them will explode in your mouth like fireworks!
The recipe is a healthy mix that's got everything from carbs to veggies. You will have rice, chicken grill (which has very little oil), sweet pineapples, and plenty of vegetables to balance it out. This is a satisfyingly tasty recipe that is good for the health of our hearts.
Grilled Hawaiian Chicken Teriyaki
For 8 people.
As this time recipe is intended to be a small surprise for the family, I have adjusted it for 8 people. You can adjust it also, according to the number of people you serve and your own taste.
What You Need
- 8 boneless chicken tenders, skinned (You are free to choose which part to cook. If you are a leg or wings person, then so be it. I personally recommend the breast or thighs as they have a lot of white meat and are relatively easier to grill).
- 8 bell peppers, sweet and chopped, red or green would be fine.
- 2 zucchinis, sliced.
- ½ red onion, sliced thinly.
- 3/4 pineapple, sliced like spears.
- 1 cup sweetened coconut flakes, toasted (as a garnish, if you want).
- For the Coconut Rice
- For the Teriyaki Sauce
- 3 cups coconut milk, unsweetened.
- 3 cups water.
- 4 tsp light brown sugar, packed.
- 1 1/2 tsp salt.
- 8 cups jasmine rice (white rice will also do in case Jasmin is not available).
What To Do
How to make the steamed coconut rice:
- Combine coconut milk, water, salt, and sugar in a large saucepan.
- Boil the rice then stir. Boil it again. Cook the coconut rice in the same way that you cook the steamed one.
- Lower the heat down, cover, and let it cook for about 15 to 20 minutes. Though it sounds as easy as 1, 2, and 3, accuracy is required.
You can leave it for 20 minutes, but make sure you check on it from time to time. You don't want to eat partially cooked or wet overcooked rice. Timing and accuracy matters here!
Once it's cooked, turn the heat off and let it stand for 10 minutes. You can check if it's done by using a fork.
Make the the sweet and spicy teriyaki sauce by:
- Start making the sauce while you let it cook by mixing all of the ingredients on the sauce list.
- Combine them in a saucepan and then set it over a medium-high heat.
- Boil and stir, like you did with the coconut rice, then boil it again for a minute.
- Continue boiling until the sauce coats the spoon. It should appear like honey.
- Once you have got the right thickness, pour half of the sauce over the chicken. Instead of having the usual chicken taste, pouring the teriyaki sauce on it while cooking will give your chicken a new flavor.
- Leave it for about 15 minutes to marinate. Sometimes, a longer time is required for parts that have more meat on them, such as the thighs and breast.
Grill the veggies, pineapple, and chicken:
- You can start preparing the grill by setting it to medium-high heat. Do you have a basket exclusively for the veggies? If you do, then chop and grill them directly there.
But if you don't, you can cut the onions and zucchinis into big chunks. Just leave the bell peppers whole.
- Pour the olive oil on the pineapples and vegetables.
- Start with the vegetable first. Grill them on each side for about 2 minutes. Don't overcook them, as it’s unhealthy. You want them to be crunchy.
- Transfer to a plate.
- Set the pineapples over the grill. Cook each side for a minute and transfer them onto a plate.
- Lastly, grill the chicken. Cook each side for about 2 minutes or until it appears to be done.
- Set it aside for 5 minutes before slicing. If the dish is now ready to serve, add the rice to each bowl.
Lay the pineapple on top of the grilled chicken and veggies. Pour an ample amount of sauce on top. If you want, you can sprinkle on bits of toasted coconut.
There you go, that’s a quick rundown on a Hawaiian-style recipe that every member of the family will love this summer. Now you now know what to prepare for a picnic or family trip to the beach. From kids to the kids at heart, they will all enjoy this delicious mixture of a little bit of sweetness and a little bit of spice! It’s grilled Hawaiian chicken teriyaki for all seasons.