Hawaiian Turn Turn Chicken
Experience the tropical flavors of the islands with Hawaiian Turn Turn Chicken, featuring tender, juicy chicken marinated in a delightful blend of teriyaki sauce, pineapple juice, and spices.
Ingredients
Marinade
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, finely chopped
- 2 tablespoons packed brown sugar
- 1/4 cup soy sauce
- 1/2 cup pineapple juice
- 1 cup teriyaki sauce
Chicken and Toppings
- 1 ripe pineapple, cut into circles
- 4 pieces boneless, skinless chicken thighs or breasts
- Chopped green onions For garnish
- Toasted sesame seeds For garnish
Instructions
Preparation
- In a bowl, combine teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil. Stir the mixture well.
- Place chicken pieces in a dish or zip bag, pour the marinade over them, seal, and chill for at least 2 hours or preferably overnight.
Grilling
- Heat your grill to medium-high.
- Remove chicken from the marinade, retaining the leftovers for basting while grilling.
- Grill the chicken for about 6-7 minutes on each side, brushing with extra marinade occasionally, until it reaches an internal temperature of 165°F.
- Grill the pineapple rings for about 2-3 minutes on each side until nicely charred.
- Set grilled chicken on a plate, top with grilled pineapple, and sprinkle with chopped green onions and toasted sesame seeds.
Notes
To store leftovers, place uneaten Hawaiian Turn Turn Chicken in an airtight container and refrigerate for up to three days. Reheat in the microwave or stovetop. For longer storage, freeze in a sealed container for up to three months. Add lime juice for a citrusy twist or hot sauce for a spicier kick.