The Pioneer Woman Tasty Kitchen
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Grilled Hawaiin Terryaki Chicken on Kaiser Rolls

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Level: Easy

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Description

Make this for your 4th of July celebration!

Homemade terryaki sauce is so simple and delicious you’ll never buy the jarred stuff again. (The prep time includes the marinating time.)

Ingredients

  • 1 Tablespoon Cornstarch
  • 1 can (14 Oz. Can) Sliced Pineapple In Unsweetened Juice, Reserve 1 Cup Juice
  • ¼ cups Oil
  • ½ cups Molasses
  • 1 Tablespoon Grated Ginger Root
  • 3 cloves Garlic, Minced
  • 1 teaspoon Thai Chili Pepper Sauce (optional)
  • ⅓ cups Tamari Sauce
  • 6 pieces Boneless Skinless Chicken Breast
  • 1 whole Vidalia Onion
  • 2 whole Green Bell Pepper
  • 6 whole Kaiser Buns

Preparation

In a small bowl whisk together cornstarch with 1 cup canned pineapple juice, set aside and reserve pineapple. In a small sauce pot combine oil, molasses, grated ginger, sugar and minced garlic and the pineapple juice mixture and chili sauce if you want some heat.

Over medium-high heat, bring the sauce to a gentle boil while whisking. Lower heat and simmer for 15 minutes whisking occasionally. Remove from heat, add tamari and and let cool slightly.

Pound your thawed chicken breast with a rolling pin till they are evenly thick. This will help them cook evenly and quicker.

Place chicken in a large ziplock bag and pour the sauce into the bag to coat the chicken. Reserve 1 1/2 cups for spooning over the chicken when it’s done. Lay the bag of marinated chicken on a large plate so sauce covers it and refrigerate for at least 1 hour, preferably 2-3 hours.

Thinly slice onion and bell pepper. Remove chicken from the bag and discard the marinade.

Turn the grill on medium-high heat and cook chicken for 20-25 minutes, turning just once and spooning more sauce over if needed. Grill onion and bell peppers for 8-10 minutes till browned.

Serve on kaiser buns with a slice of pineapple, and spoon more sauce over if desired.

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