Hawaiian Teriyaki Chicken bowl with grilled pineapple salsa has been my new favorite summer grilling recipe! This recipe is simply the best combination of all your favorite tropical flavors from Hawaii especially with the grilled pineapple salsa spooned over the top of the homemade teriyaki sauce. One of my healthy dinner recipes that is super kid friendly because they love both the way it looks and tastes. Wait until you see the secret finishing ingredient that you just can’t skip.
My regular readers are definitely going to recognize this salsa because this is the third time it has made an appearance here on My Kitchen Escapades. That should tell you how fabulous I think this stuff really is! I know how much you all loved it over the top of my Shrimp Tacos so if you missed that post, be sure to go print that one out as well.
Will this Grilled Pineapple Pear and Jicama Salsa make another appearance before the summer is officially over? I can neither confirm nor deny such a rumor.
I have to give some props to my 13 year old daughter who is never as concerned about carbs and calories as her Momma tends to be. She grabbed a homemade flour tortilla and spooned this gorgeous Hawaiian Chicken into the middle of it to make a killer taco. I was proud to see that she takes after her Mom who believes most food is better in taco form.
If you can’t tell from my posts over the past few months, my amazing Mother’s Day gift this year has gotten quite the workout with all kinds of fabulous recipes taking a turn over the heat. I am still amazed at how perfectly this grill distributes the heat over the whole surface. Still kicking myself that it has taken me so many years to walk away from the cheap Walmart grills.
Hawaiian Chicken Teriyaki has been my new favorite summer grilling recipe! This recipe is simply the best combination of all your favorite tropical flavors from Hawaii especially with the grilled pineapple salsa spooned over the top of the homemade teriyaki sauce.
Ingredients
Scale
4 boneless, skinless chicken breasts cut into strips
Slice the chicken breasts into long strips about 1 inch wide and place in a large bowl.
Add about 3/4 of the teriyaki sauce and marinade in the fridge for at least an hour, up to overnight. Save the unused sauce to finish the dish after the chicken is cooked.
Preheat your grill to medium heat. Place the marinated chicken on the grill and allow it to cook for about 4-5 minutes before turning it over an cooking for another 3 minutes, or until completely cooked through.
Place the finished chicken on a clean serving dish and drizzle over the reserved teriyaki sauce.
Top the hot chicken with a generous amount of the salsa then finish the dish with a squeeze of fresh lime juice, sour cream and a bit of fresh cilantro.
Author:Carole
Carole Jones
Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.
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