Mr. Yoshida’s Hawaiian Chicken

Teriyaki chicken is one of our favorites to get when eating out, and we’ve finally mastered it at home! The secret ingredient is Mr. Yoshida’s Original Gourmet Teriyaki Sauce (#1042). This original sweet and savory sauce is infused with Asian-inspired flavors and has no added MSG or artificial ingredients. Enjoy a sweet and savory grilled Hawaiian Teriyaki Chicken served over a bed of rice with grilled pineapple slices.

Tips for the Best Teriyaki

The secret to authentic tasting Hawaiian chicken is to use chicken thighs. We know not everyone prefers that cut of meat, so chicken breast will work too.

We can’t be the only ones who enjoy our chicken covered in sauce, so here’s another important tip: don’t toss out the marinade. Listen, we get it, raw chicken was sitting in there for x amount of time. But, simply pour it into a saucepan, bring to a boil, and reduce to a simmer until slightly thickened. This will cook out any chicken bacteria, and make for a great sauce for basting or serving.

Sweet and savory grilled Hawaiian Teriyaki Chicken served over a bed of rice with grilled pineapple slices.

Mr. Yoshida’s Hawaiian Chicken

Ingredients:

• 1 Tbsp Clabber Girl Cornstarch (#2849)
• 20 oz. jar pineapple slices
• 1 cup Mr. Yoshida’s Original Gourmet Teriyaki Sauce (#1042)
• 1 Tbsp BBF Avocado Oil (#3516)
• 1 Tbsp crushed red pepper, optional
• 1/2 Tbsp minced ginger
• 1 1/2 lb. Sun-Land Chicken Breast (#5513) or Kirkland Boneless, Skinless Chicken Thighs (#1317), thawed
• Supherb Farms Fresh Frozen Green Onion (#1864), for garnish
• Sesame seeds, for garnish

Instructions:

1. First, make the marinade by mixing the cornstarch with 1 cup of pineapple juice until dissolved. Then, add the gourmet sauce, oil, minced ginger, and crushed red pepper. Mix until combined, and reserve 1/2 cup for later. Pour the rest into a Gallon Ziploc Bag (#1979), along with the chicken. Make sure the chicken is evenly coated, then refrigerate for at least 30 minutes, or up to overnight.
2. Next, preheat grill to medium low. Grill for 5-6 minutes per side*, basting with remaining sauce halfway through. Place the pineapple on the grill and cook for 2 minutes per side.
3. Serve chicken and pineapple over a bed of rice, garnished with green onion and sesame seeds. Enjoy!

*Chicken should reach an internal temperature of 165°F.

Adapted from: https://www.mryoshidas.com/recipe/100007100005/hawaiian-chicken

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