This Hawaiian pineapple citrus chicken recipe is the new teriyaki sauce. The addition of real fruit juice and fresh chopped garlic and ginger are life changing. I might never go back to traditional teriyaki ya’ll…
My family is madly in love with this recipe! Most of the sweetness comes from the fruit juice; and the garlic, ginger, and red pepper flakes add a little punch. I have now prepared this Hawaiian pineapple citrus chicken on three different occasions, on three different types of meat and each dish was heavenly.
This is a great, easy marinade if you are in a rut looking for something fresh. The marinade can be whisked by hand or whizzed in the blender, poured over your protein, and can be grilled, baked or prepared on the stove top.
Reserve half the marinade to create a sauce. Only pour half the soy/ pineapple juice mixture over the protein and save the other half to be reduced in a small sauce pot on the stove to later pour over your entire plate. It’s that good; you will want to drench your entire plate in this delectable sauce.
Hawaiian Pineapple Citrus Chicken Bowls
This time, I prepared Chicken bowls for dinner. It’s like a salad, but includes rice, peppers, grilled broccoli, blistered tomatoes, and grilled pineapple. the sauce is then drizzled over EVERYTHING and is so good! This is a great way to make sure everyone gets a little of what they want and none of what they don’t. I make a little buffet and let them serve themselves.
An easy Hawaiian pineapple citrus chicken marinade: use on chicken breast, chicken thighs, or even chicken wings. Easy, Flavorful, multipurpose marinade!
- 1 1/2 lbs of boneless, skinless chicken (breast or thigh)
- 1/2 cup reduced sodium soy sauce
- 1 cup pineapple juice
- 1/2 C fresh orange juice
- 1/3 cup brown sugar, packed
- 2 tablespoons ketchup
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp red pepper flakes
- 1 tsp ginger, minced
- 1 tsp rice vinegar*
optional bowl ingredients
- rice (or cauliflower rice)
- romaine lettuce
- grilled pineapple
- blistered tomatoes
- peppers, sliced
- red onions, sliced
- scallions, sliced
- Add the 1/2 C soy sauce, 1 C pineapple juice, 1/2 C fresh orange juice, 1/3 C brown sugar, 2 tbsp ketchup, 3 cloves of minced garlic, 1 tbsp oil, 1 tsp red pepper flakes, and 1 tsp of ginger, 1 tsp rice vinegar, and 1 tbsp brown sugar to a medium bowl. Whisk till well combined.
- Pour 1/2 the marinade over your protein. Let marinate for at least 1 hour (for best results).
- Reserve the other 1/2 of the marinade for a sauce.
- To prepare sauce: add reserved marinade to a small sauce pot and simmer on medium- high heat. Let reduce by half.
- Grill (or bake) your chicken till cooked throughout. Slice.
- Assemble bowl. Add “base” or lettuce or grains then add all the toppings. Drizzle reduced sauce over bowl.
Taste your sauce as it reduces on the stove.
If the orange flavor is “too strong,” add more ketchup
If the sauce is “too sweet”, add rice vinegar
IF the sauce is “too tart or spicy”, add brown sugar
I add these notes because the sauce can vary greatly depending on the oranges you use and the amount of sugar in your ketchup.
This sauce is also delicious poured over baked or grilled chicken wings to change things up!
If you have any questions, please leave them in the comments below so I can address them for everyone!