Puerto Rican Teriyaki Chicken

Ingredients

While the original Japanese Teriyaki is known for its simplicity and focus on soy sauce, our Puerto Rican adaptation adds a burst of tropical flavors. We incorporate ingredients such as pineapple, lime, and cilantro to infuse the dish with the vibrant tastes of Puerto Rico. Additionally, we use local spices and seasonings to give the Teriyaki Chicken a unique Puerto Rican twist. 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
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

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, whisk together the pineapple juice, soy sauce, lime juice, brown sugar, minced garlic, ground cumin, ground coriander, and ground black pepper.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is well coated. Cover the dish and refrigerate for at least 1 hour, or overnight for best results.
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 browned on the outside. 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 cook for an additional 2-3 minutes, or until the chicken is fully coated in the teriyaki sauce.
7. 7.
   Remove the skillet from the heat and sprinkle the chopped cilantro over the chicken.
8. 8.
   Serve the Puerto Rican Teriyaki Chicken hot, garnished with additional cilantro if desired.

Treat your ingredients with care...

• Pineapple — Use fresh pineapple juice for the best flavor. If fresh is not available, you can use canned pineapple juice, but make sure it is unsweetened.
• Lime — Squeeze fresh lime juice for a tangy and zesty flavor. Avoid using bottled lime juice as it may lack freshness.
• Cilantro — Rinse the cilantro thoroughly and pat it dry before chopping. Use both the leaves and stems for added flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the marinade.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering marinade.
• Serve the Puerto Rican Teriyaki Chicken with a side of white rice and steamed vegetables for a complete meal.
• You can also grill the marinated chicken breasts instead of cooking them in a skillet for a smoky flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Puerto Rican Teriyaki Chicken as a main dish, accompanied by a side of white rice and steamed vegetables. Garnish with fresh cilantro for an extra burst of flavor.

Presentation advice

Arrange the Puerto Rican Teriyaki Chicken on a platter, drizzle some of the teriyaki sauce over the top, and sprinkle with chopped cilantro. Serve with a wedge of lime for an attractive presentation.