Aloha, everyone! Let me take you a little taste of summer in the oriental. If you are thinking of a meal that you could eat every single day without getting used to it, then this recipe may cease those timeless thinking of what to cook for yourself or friends and family.
Because summer is approaching and we could not deny the fact that nothing beats the good vibes that outside grilled foods bring, grilled Hawaiian teriyaki chicken should be one of your top summer choices!
From kebabs to steak, you won’t surely get enough of the smoky flavor of our chosen dish of the day.
The recipe is just like a matter of mix and match! To make our ultimate grilled Hawaiian teriyaki chicken, just simply put one ingredient on top of another:
- Steamed coconut rice.
- Grilled chicken.
- Sweet and spicy teriyaki sauce.
- Veggies and grilled pineapple.
With just a tasty combination of the magic recipes mentioned above, you have just unlocked an additional secret recipe in your kitchen. A cup of sweetness, a teaspoonful of creaminess, and a pinch of spice, smoke, and everything nice. Do you imagine how these flavors are jump packed in one? Enjoy how these flavors savor your mouth like fireworks!
The recipe is a healthy source that’s complete from carbs to veggies. You will have rice, the un-oily chicken grill, sweet pineapples, and balancing vegetables. Because nowadays I know that a lot of health conditions are targeting the heart, a satisfyingly tasty heart-friendly recipe is what we all need.
Grilled Hawaiian Teriyaki Chicken
Because during this time, the recipe is intended as a small surprise for the family, I adjusted the recipe good for 8 people. You can adjust them according to the number of people you’ll serve and your taste preference.
What Do You Need
- 8 boneless chicken tenders, skinned (You are actually free to choose what part to cook. If you are a leg or wings person, then so be it. But I personally recommend the breast or thigh parts because they have a lot of white meat. And, they 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 (For garnishing; it’s up to you if you want).
FOR THE COCONUT RICE
- 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).
FOR THE TERIYAKI SAUCE
- 4 tbsp. rice vinegar.
- 1/2 cup brown sugar (additional 1 tbsp. brown sugar if needed).
- 1 cup soy sauce.
- 2 tbsp. sesame oil.
- 11/4 tsp ground ginger.
- 1/2 tsp crushed red pepper.
- 2 tbsps. honey.
- 2 cloves garlic, minced.
- Mix together 4 tsp water and 4 tsp of cornstarch.
What to Do
In making the steamed coconut rice:
- In a large saucepan, combine coconut milk, water, salt, and sugar.
- Boil the rice then stir. Boil at again. Cook the coconut rice like how you cook the steamed one.
- Lower the heat down, cover, and let it cook for about 15 to 20 minutes. Though the former procedures sound like they are as easy as 1, 2, and 3, accuracy is required.Yes, you can leave it for 20 minutes but make sure to check on it from time to time. You don’t want to eat a partially cooked rice or a wet overcooked one. Timing and accuracy matters!Once cooked, turn the heat off and let it stand for 10 minutes. You can check by using a fork.
In making the sweet and spicy teriyaki sauce:
- While letting it cook, start making the sauce. It’s easy as mixing all of the ingredients in the sauce list.
- Combine them in a saucepan and set it over a medium-high heat.
- Like the coconut rice, boil, stir, and boil again for a minute.
- Continue boiling until the sauce can coat the spoon. It should appear like honey.
- Once you got the right thickness, pour half of sauce over the chicken. Instead of having the usual chicken taste, pouring teriyaki sauce while cooking will give your chicken a new flavor.
- Leave it for at about 15 minutes to marinate. Sometimes, longer time is required for parts with greater meat such as thigh and breast.
Grilling the veggies, pineapple, and chicken:
- Meanwhile, you can start preparing the grill by setting it to medium-high heat. Do you have a basket exclusively good for the veggies? If you do, then you can chop and grill them directly there.But if you don’t have, you can cut the onions and zucchinis into big chunks. Just leave the bell peppers as a whole.
- Pour the olive oil on the pineapples and vegetables.
- Set the vegetable first. Grill them on each side for about 2 minutes. Don’t overcook just to look like they are crunchy. The black-overcooked-looking parts of a grilled food is unhealthy.
- Transfer to a plate.
- Next, set the pineapples over the grill. Cook each side for a minute and transfer them to a plate.
- Lastly, of course, grill the chicken. Cook each side for about 2 minutes or until they appear done.
- Set it aside for 5 minutes before slicing. If they are ready to serve, incorporate the rice to each bowl.
Lay the grilled chicken, veggies, and pineapple respectively on top. Pour an ample amount of sauce on top. If you want, you can sprinkle bits of toasted coconut.
There you go, a Hawaiian-styled recipe that every member of the family will love summer has been approaching quickly. You now know what to prepare for some picnic or family getaway in the beach. From kids to kids at heart, they will enjoy the mixture of a little bit of sweetness and a little bit of spice! Grilled Hawaiian teriyaki chicken for all seasons.
Did you love it or nah? We would love to hear it from you! Feel free to hit us with what you think. We will totally appreciate it.