The sweet and tangy tastes of the Pacific Islands come togeher in this easy chicken dish.
- 2 cups of Teriyaki sauce
- 2 cloves of garlic, minced
- 6 boneless, skinless chicken breast halves
- 1/2 of cup butter
- 4 zucchinis, cut into slices or chunks
- 1 can (20 ounces) of pineapple rings or chunks, do not dump the juice
- 3/4 cup of soy sauce
- 3/4 cup of packed brown sugar
- 6 tbsp of Worcestershire sauce
- Combine the Teriyaki sauce with the garlic. Place into a container with the chicken breasts and seal.
- Marinate the chicken in the refrigerator for at least four hours. Overnight is better.
- When marinated, fire up the grill and cook the chicken breasts until done. Brush with the marinate to baste and keep moist while cooking.
- You can leave them as whole breast halves or cut into chunks like I did. Regardless, set the chicken aside when done.
- In a small saucepan, melt the butter and keep melted on low heat.
- Brush the zucchinis and pineapple with the butter, then place on the grill. Cook the zucchini until softer and the pineapple until you get some nice grill lines on them. Use the butter to baste.
- Set the pineapple and zucchini aside when done.
- In a medium saucepan, combine the pineapple juice, soy sauce, brown sugar, and Worcestershire sauce.
- Cook the mixture on medium heat and stir regularly. You’re going to be boiling this mixture until it reduces itself down to a syrup-like texture.
- Serve the dish by placing the chicken on a plate with some zucchini and pineapple, then pour some of the sauce on top.
If you don’t have access to a grill, or would rather not, then broil the items in the oven. If you use fresh pineapple, then either pick up a small can of pineapple juice, or try orange juice if you can’t get pineapple juice.
Be patient with the sauce. It will take a while to boil it down to a syrup-like consistency. If you do not wait, then the sauce will be more a watery liquid poured on top of the dish and thus most of the flavor will be missed.
The above described recipe is how I made the chicken for Mike and Yolanda’s shower. When it came to making it at home, I broiled the chicken and zucchini in the oven, and left the pineapple raw. I also used canola oil on the zucchini as opposed to butter, and did not use any butter or anything on the pineapple. The soy and Teriyaki sauces were both low-sodium varieties. This is a much healthier alternative than the original.
You could probably pull this recipe off with pork as well. Spam if you’re feeling adventurous.