Hawaiian Teriyaki Chicken

A Hawaiian Twist On A Japanese Classic!
Difficulty: Easy
Prep Time: 3 hours +
Cooking Time: 1 hour


1 whole chicken cut up

1 can pineapple slices in syrup

2 cups soy sauce, divided

2 garlic grated garlic, divided

1 tsp grated ginger, divided

1 cup raw sugar, divided

1 cup Sake, divided

1/2 cup mirin, divided

!/2 cup Ponzu sauce, divided

1 cup fresh orange juice, divided

1 tbsp cornstarch

1/2 cup water

green onion slices for garnish


Cooking Tools

1 large mixing bowl

Outdoor grill

Medium sauce pan

To create the marinade for the chicken: whisk in a mixing bowl, Half of the pineapple syrup, 1 cup soy sauce, 1 grated garlic clove, 1/2 tsp grated ginger, 1/2 cup raw sugar, 1/2 cup Sake, 1/4 cup Ponzu sauce, 1/2 cup orange juice and pepper.  Add in the marinade the cut up chicken and refrigerate for 3 hours.  To create the sauce: In a saucepan, add; Half of pineapple syrup, 1 cup soy sauce, 1 grated garlic clove, 1/2 tsp grated ginger,1/2 cup raw sugar, 1/2 cup sake, 1/4 cup mirin, 1/4 cup Ponzu sauce, 1/2 cup orange juice, 4 pineapple slices (diced).  Bring to a bowl and reduce heat and cook down for 5 minutes. Mix cornstarch and water to create a slurry and whisk into the hot Teriyaki sauce and cook until thickened. Preheat outdoor grill and remove chicken from marinade (dispose the marinade) and place on hot grill and reduce heat.  Cook until chicken for about 45 minutes + or until done.  Grill pineapple slices for the last 5 minutes of grilling chicken. Baste chicken in the Teriyaki sauce for the last 10 minutes of cooking. Reserve some of the Teriyaki sauce to pour on top. Place chicken on a serving platter, add grilled pineapple slices and pour the rest of the sauce on top. Garnish with sliced green onions.
Serves 4

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