Pineapple Marinated Teriyaki Chicken

I made this teriyaki chicken on a hot February weekend.  When I purchased my wings from city market, my main concern was getting home fast enough without them getting spoilt as a result of the excruciating  heat. In as much as I love this weather, on that particular afternoon, I would have happily welcomed an unexpected down pour.  When I did get home, the chicken had developed a strange slimy layer, to my dismay.  I was so disappointed because  I felt that I had wasted money on a dish I would not get to prepare. I told my mum about my disappointment and she explained to me that the chicken was not spoilt. It just develops that layer so as to protect itself from the effects of the heat on the short term. However, it needed to be washed off and marinated immediately. That calmed me down and got my adrenalin pumping for the actual cooking.

This teriyaki chicken turned out even better than I had anticipated. The sauce was phenomenal. The pineapple marinade was fantastic! My sisters, mum and daddy devoured these teriyaki chicken wings in a flash. This was way better than any chicken in any hotel, hands down! And this is not boasting, this is just what went down. As you read through, imagine yourself doing each step and you will see how easy this is. #musttry

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Teriyaki Chicken Ingredients:

For the chicken

Diced or blended fresh pineapple

Garlic cloves

Rosemary

5 table spoons of Apple cider vinegar (or 2 freshly squeezed lemons)

14 chicken wings

Royco all spice mix and black pepper for seasoning

Method

Place your chicken wings in a small basin/ a large bowl and add the marinade ingredients: garlic, ACV, rosemary and the pineapple. I cut my pineapple into small pieces but you can blend yours. I bought my pineapple from the city stadium bus termini market for 20 shillings (approx $0.25). I chose two ready cut pieces as they were cheaper than a whole pineapple. Let this marinade sit for not less than 6 hours.

 

Once the chicken wings have finished marinating, boil them together with the marinade contents. You can add a little water so as to facilitate the boiling process but do not dilute it too much. While this is boiling, mix your royco and black pepper with some water into a thick paste for the seasoning. After they are boiled, drain any excess liquid and dip them into the seasoning paste. It is the same thing we did here, just without the shalimar indian spice mix.

 

Fry them over medium high heat until they are golden brown then set them aside for the next and final stage: adding the teriyaki sauce.

For the sauce

2 tablespoons of soy sauce

5 tablespoons of brown sugar

1/2 a tablespoon of garlic powder

1/4 teaspoon of ground ginger

2 tablespoons of honey

1/2 a tablespoon of all purpose flour

1/2 a cup of cold water

 Method

1. Mix the brown sugar, the soy sauce, ground ginger, and ginger and honey  1/4 of the water in a sauce pan and begin heating. (We also used soy sauce here, here, and here  in other past blog posts)
2. Mix the flour and cold water in a cup and dissolve. Ensure there are no lumps. Add the paste into pan. The flour is the one that gives the sauce its thickeness.
3. Heat until sauce thickens to desired thickness.
4. Add water to thin if you over-thick it :).  I liked mine moderately thick

 

 

 

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As I was making my sauce, I added the flour to the sauce pan directly without first mixing it with cold water. I got tiny white lumps in the sauce as a result. By the time I realized this mistake, I was already too far gone to turn back or start over.  I went on but in the end, I had to sieve the sauce to get rid of the lumps. It is important to mix the flour with some water first so that those very lumps do not develop in the first place. Make sure the mixture is a smooth lumpless paste then add this into your sauce.  But if you mix with cold water and the lumps still develop, you should sieve the sauce first before proceeding just as I did. See how glossy it looks?! You can almost see my reflection while I was taking the picture.

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Once your sauce is done, drizzle it over the chicken wings with a spoon as much as you see fit.

After all the wings have been coated with the teriyaki sauce, take your white sesame seeds and sprinkle them on the chicken. They will cling onto the sauce, making one of the prettiest garnishes yet. Also, finely chop up some fresh coriander and sprinkle on top. This not only adds more color, but more flavor too.

With that, your pineapple marinated teriyaki chicken is done. That was easy (and fun) right??

Don’t you just want to sink your teeth into this teriyaki chicken?? This is one recipe you must try.Cheers to great food!

XX

-K

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 Download the best teriyaki chicken recipe here:

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