Caribbean Teriyaki Chicken

Ingredients

While the original Japanese Teriyaki is known for its soy sauce and mirin-based glaze, our Caribbean adaptation adds a twist of tropical flavors. We incorporate ingredients such as pineapple juice, lime, ginger, and scotch bonnet peppers to infuse the dish with the vibrant tastes of the Caribbean. The result is a fusion of Japanese and Caribbean cuisines that will tantalize your palate. We alse have the original recipe for Teriyaki, so you can check it out.

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons grated ginger 2 tablespoons grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 scotch bonnet pepper, seeded and minced (adjust according to spice preference) 1 scotch bonnet pepper, seeded and minced (adjust according to spice preference)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 20g, 16g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine pineapple juice, soy sauce, brown sugar, lime juice, grated ginger, minced garlic, and minced scotch bonnet pepper. Mix well to create the marinade.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure the chicken is fully coated. Cover the dish and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later use.
4. 4.
   Cook the chicken in the skillet for about 6-8 minutes per side, or until cooked through and nicely browned. Remove the chicken from the skillet and set aside.
5. 5.
   Pour the reserved marinade into the skillet and bring it to a boil. Reduce the heat and let it simmer for 5 minutes, or until slightly thickened.
6. 6.
   Return the chicken to the skillet and coat it with the thickened marinade. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. 7.
   Remove the chicken from the skillet and let it rest for a few minutes. Slice the chicken into strips.
8. 8.
   Serve the Caribbean Teriyaki Chicken over a bed of rice or alongside grilled pineapple slices. Garnish with fresh cilantro.

Treat your ingredients with care...

• Pineapple juice — Use freshly squeezed pineapple juice for the best flavor.
• Scotch bonnet pepper — Adjust the amount of pepper according to your spice preference. Be cautious as scotch bonnet peppers are very hot.

Tips & Tricks

• For an extra tropical touch, grill pineapple slices and serve them alongside the Caribbean Teriyaki Chicken.
• If you prefer a milder flavor, you can substitute the scotch bonnet pepper with a milder chili pepper.
• Marinating the chicken overnight will result in a more flavorful dish.
• Don't discard the leftover marinade! Boil it to kill any bacteria and use it as a glaze for the cooked chicken.
• Garnish the dish with fresh cilantro to add a burst of freshness.

Serving advice

Serve the Caribbean Teriyaki Chicken over a bed of fluffy coconut rice for an authentic Caribbean experience. The rice will soak up the delicious teriyaki sauce and complement the flavors of the dish perfectly.

Presentation advice

Arrange the sliced Caribbean Teriyaki Chicken on a platter, drizzle some of the thickened marinade over the top, and garnish with fresh cilantro. Add a pop of color by placing grilled pineapple slices around the chicken. This vibrant and appetizing presentation will impress your guests.