Follow these steps for perfect results
boneless skinless chicken breast halves
teriyaki sauce
canned sliced pineapple
sliced
butter
melted
Worcestershire sauce
soy sauce
brown sugar
packed
unsweetened pineapple juice
Place the chicken breasts in a large bowl or ziplock bag.
Pour teriyaki sauce over the chicken breasts.
Ensure chicken breasts are fully coated with the sauce.
Marinate the chicken in the refrigerator overnight or for several hours.
Preheat your grill to medium-high heat.
Remove the chicken breasts from the marinade.
Place the marinated chicken breasts on the grill.
Cook the chicken breasts, brushing occasionally with teriyaki sauce, until cooked through.
When the chicken is almost done, place a pineapple ring on top of each chicken breast.
Brush the pineapple rings with melted butter.
Continue to cook until pineapple is slightly heated and glazed.
In a small saucepan, combine soy sauce, Worcestershire sauce, brown sugar, and pineapple juice.
Heat the mixture over medium heat, stirring until the brown sugar is completely dissolved.
Remove from heat.
Serve the grilled Hawaiian chicken hot, with the sauce for dipping.
Expert advice for the best results
For extra flavor, add a pinch of ginger or garlic to the marinade.
Ensure the grill is hot before placing the chicken on it to achieve nice grill marks.
Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
Everything you need to know before you start
15 minutes
Can marinate chicken overnight.
Serve chicken on a bed of rice, garnished with green onions and sesame seeds.
Serve with white rice or quinoa.
Pairs well with a side of steamed vegetables.
Its crisp acidity complements the sweetness of the dish.
A light and refreshing complement.
Discover the story behind this recipe
A popular dish representing Hawaiian cuisine's fusion of flavors.
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