Best Island Teriyaki Chicken Recipes

Chicken Teriyaki Rice Bowl - Rumbi Island Grill Copycat Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 13

Peanut Satay Sauce:
1 lb chicken breast (marinated in your favorite teriyaki marinade and grilled)
1 cup zucchini
1 cup carrot
1/2 cup celery
1 cup broccoli
rice
1/3 cup peanut butter
2 tablespoons honey
3 tablespoons soy sauce
1 garlic clove, grated
2 limes, juice
1/2 tablespoon hot sauce

Steps:

Marinate chicken in your favorite teriyaki marinade. Grill chicken, then slice. Steam vegetables. Mix satay sauce ingredients all together and add in a little water if needed for the right consistency. Serve chicken, veggies, and sauce over rice.

Island Teriyaki Tiki Chicken Bites image

Provided by Jeanette Nelson

Time 45m

Number Of Ingredients 14

1 tsp toasted sesame oil
1/2 lb boneless skinless chicken breast, cut into 1/4-inch pieces
1/4 c medium green onions, finely diced
1/4 c asian sweet chili sauce
1 Tbsp island teriyaki sauce
1 Tbsp pineapple preserves
2 tsp balsamic seasoned rice vinegar
1/3 c finely shredded carrots
1/3 c finely diced orange bell pepper
1 tsp minced garlic
1 tsp sriracha hot sauce
1 can(s) (8oz) refrigerated crescent dinner rolls
2 tsp black sesame seeds
1 c sweet and sour sauce for dipping

Steps:

1. Heat oven to 375°F. Lightly spray 16 mini muffin cups with no-stick cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently.
2. Reduce heat to medium-low; stir in Asian sweet chili sauce, Island Teriyaki sauce, pineapple preserves, balsamic seasoned rice vinegar, carrots, orange bell pepper, garlic and sriracha hot sauce. Simmer uncovered about 5 minutes, stirring occasionally, until sauce is thickened and chicken is no longer pink in center. Remove from heat.
3. Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut in addition to the perforation to make a total of 16 triangles.
4. Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extending over cup.
5. Fill each cup with about 1 tablespoon chicken mixture. For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling.
6. Spray shaped rolls lightly with cooking spray; sprinkle with black sesame seeds. Bake 11 to 19 minutes or until golden brown. Carefully remove from pan to serving plate. Cool 5 minutes before serving. Serve with sweet and sour sauce for dipping.

Sweet Island Teriyaki Chicken image

Provided by @MakeItYours

Number Of Ingredients 14

1 pound Chicken Breasts (about 3-4 smaller sized)*
1 Tablespoon Olive Oil
Salt and pepper
Sweet Island Teriyaki Sauce:
1/4 cup soy sauce
1/2 cup brown sugar
1/4 cup crushed pineapple
2 Garlic Cloves, minced
1 teaspoon ginger spice
1/4 teaspoon onion powder
1/4 teaspoon pepper
1 teaspoon sesame seeds
2 teaspoons cornstarch
Optional toppings: green onions, pineapple chunks, sesame seeds

Steps:

In a medium sized skillet heat the oil over medium high heat. Salt and pepper the chicken and add them to the skillet. Cook on each side until lightly brown and cooked throughout (165 degrees). Remove the chicken and set aside on a plate.
Add the soy sauce, brown sugar, crushed pineapple, garlic, ginger, onion powder, pepper, sesame seeds and cornstarch and whisk. Cook over medium high heat for about 3-4 minutes until it starts to thicken. Add the chicken back to the skillet and coat in the marinade. Serve over rice and top with optional toppings.

Sweet Island Teriyaki Chicken | The Recipe Critic image

Provided by @MakeItYours

Number Of Ingredients 14

1 pound Chicken Breasts (about 3-4 smaller sized)*
1 Tablespoon Olive Oil
Salt and pepper
Sweet Island Teriyaki Sauce:
¼ cup soy sauce
½ cup brown sugar
¼ cup crushed pineapple
2 Garlic Cloves, minced
1 teaspoon ginger spice
¼ teaspoon onion powder
¼ teaspoon pepper
1 teaspoon sesame seeds
2 teaspoons cornstarch
Optional toppings: green onions, pineapple chunks, sesame seeds

Steps:

In a medium sized skillet heat the oil over medium high heat. Salt and pepper the chicken and add them to the skillet. Cook on each side until lightly brown and cooked throughout (165 degrees). Remove the chicken and set aside on a plate.
Add the soy sauce, brown sugar, crushed pineapple, garlic, ginger, onion powder, pepper, sesame seeds and cornstarch and whisk. Cook over medium high heat for about 3-4 minutes until it starts to thicken. Add the chicken back to the skillet and coat in the marinade. Serve over rice and top with optional toppings.

Island Teriyaki Chicken Recipe image

Provided by pcander

Number Of Ingredients 12

Shoyu chicken - Add the following to the above for another version:
1 cup soy sauce (Aloha brand is best)
1 cup white sugar
1 cup water
3 cloves garlic
1 tsp ground ginger (more to taste), or a 1-inch pice of ginger root
2 pounds boneless, skinless chicken breasts, or 3 pound any type bone-in chicken
1 tsp black pepper
1/2 tsp oregano
up to 1 tsp crushed red pepper flakes
up to 1 tsp paprika
up to 1 tsp cayenne pepper

Steps:

24 hours before serving, combine everything but the chicken ina saucepan and bring to a boil on medium-high heat. Boil one minute. If grilling chicken, reserve 1/2 cup of sauce. If using chicken breasts, tenderize the meat. Combine sauce and chicken in a zip-top bag or airtight container. Allow to marinate in the refrigerator overnight. (for a quick-cook method, you can skip marinating, but the flavor of the meat won't be as strong.) To Bake: Arrange chicken breasts and marinade in 9x13 pan. Cover pan with foil. Bake at 350 degrees for 40 minutes. To Grill: Discard marinade. Grill chicken on medium-high heat until cooked through. Use reserved sauce to enhance grilled chicken as desired. Slow-Cooker Method: Combine everything in a slow cooker and cook on low heat for 8 hours. If using ginger root, remove root after 5 hours. Serve with white rice. Serves 6