Thursday, September 15, 2011

Hawaiian Grilled Chicken Dinner

Hawaiian grilled chicken thighs, grilled fresh sweet corn, grilled Teriyaki vegetables, and pineapple fried rice. This was a great meal, and actually not too hard to throw together.

I found the chicken recipe at the Real Mom Kitchen blog.

For the Hawaiian Grilled Chicken:

Makes: 4 servings
Prep time: 4 hours
Cook time: 15 minutes
Printable Recipe


  • 1 cup soy sauce
  • 1 cup water
  • 3/4 cup brown sugar
  • 5 diced green onions, plus more for garnish
  • 1/4 cup chopped white onion
  • 1/4 t minced garlic
  • 1/2 t sesame oil
  • 1 cup coconut milk
  • 5-8 boneless skinless chicken thighs, trimmed

1. Combine all but the chicken in a large resealable bag. Close bag and shake well to combine. Add in chicken and reseal. Place bag in a bowl in the fridge and let marinate for 4 hours.

2. Preheat grill to high. Sear chicken over direct heat then remove to indirect heat to finish cooking.

For the Grilled Vegetables:

Makes: 4 servings
Prep time: 4 hours
Cook time: 15 minutes


  • 1/4 cup Teriyaki sauce
  • 1/4 cup honey
  • 2 garlic cloves, minced
  • 1/8 t ground ginger
  • 1 red bell pepper, cut into 2 inch pieces
  • 1 green bell pepper, cut into 2 inch pieces
  • 2 large white onions, peeled and cut into 2 inch pieces
  • 1/2 pound whole fresh mushrooms
  • Large pineapple chunks
  • Skewers

1. Place the Teriyaki sauce, honey, garlic and ginger in a large resealable bag. Shake to mix.

2. Add in the vegetables. Seal and shake to coat. Place in fridge and let marinate for 4 hours.

3. Preheat grill to high. Place vegetables on skewers. Sear over high heat then move to indirect heat and cook until softened.

For the Pineapple Fried Rice:

Makes: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes


  • 1 cup uncooked brown rice
  • 2 T olive oil
  • 3 green onions, sliced thin
  • 1 cup frozen peas
  • 1 large can pineapple chunks, drained
  • 2 eggs, beaten
  • 1 T white sugar
  • 1 t salt
  • 1/2 t pepper
  • 1/2 t garlic powder
  • 1/4 cup soy sauce, to taste

1. Cook rice according to package directions. Let cool.

2. Heat oil in a wok over medium-high heat.

3. Add in the green onions and peas and cook until the onions are soft.

4. Add in the pineapple and continue cooking until it starts to darken.

5. Move ingredients to side of the wok and add the eggs into the center, cooking until they set. Combine all ingredients in the wok together.

6. Add the rice, sugar, salt, pepper and garlic powder and stir. Cook until everything is completely heated through.

7. Remove from heat and serve drizzled with soy sauce.

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