Hawaiian Teriyaki Chicken Plate Lunch

Ingredients

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 1 cup (240ml) soy sauce 1 cup (240ml) soy sauce
• 1/2 cup (120ml) pineapple juice 1/2 cup (120ml) pineapple juice
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cups (400g) cooked white rice 2 cups (400g) cooked white rice
• Macaroni salad, for serving Macaroni salad, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 32g
• Fiber: 2g
• Salt: 3g

Preparation

1. 1.
   In a bowl, combine soy sauce, pineapple juice, mirin, brown sugar, garlic, and ginger to make the teriyaki marinade.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them. Let the chicken marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off.
4. 4.
   Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred. Baste the chicken with the marinade during grilling for extra flavor.
5. 5.
   Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
6. 6.
   Serve the teriyaki chicken over a bed of cooked white rice and accompany it with a scoop of macaroni salad.

Treat your ingredients with care...

• Pineapple juice — Use freshly squeezed pineapple juice for the best flavor.
• Mirin — If you don't have mirin, you can substitute it with sweet rice wine or a combination of rice vinegar and sugar.

Tips & Tricks

• For a smoky flavor, you can grill the chicken over charcoal instead of using a gas grill.
• To make the macaroni salad creamier, add a tablespoon of mayonnaise to the dressing.
• For a spicier kick, sprinkle some red pepper flakes on the teriyaki chicken before grilling.
• If you prefer a thicker teriyaki sauce, you can simmer the marinade in a saucepan until it reduces and thickens.
• Serve the plate lunch with a side of fresh pineapple slices for an extra tropical touch.

Serving advice

Serve the Hawaiian Teriyaki Chicken Plate Lunch with a wedge of lime for squeezing over the chicken, adding a burst of citrusy flavor. Garnish with chopped green onions or cilantro for a pop of freshness.

Presentation advice

Arrange the sliced teriyaki chicken neatly on top of the rice, and place a scoop of macaroni salad on the side. Sprinkle some sesame seeds and finely chopped parsley over the chicken for an appealing visual contrast.