Kona Coast Island Teriyaki Sauce Recipes

HAWAIIAN GRILLED TERIYAKI CHICKEN

Steps:

• Place chicken thighs in a bowl or gallon-sized Ziploc bag, set aside.Combine remaining ingredients in medium-sized mixing bowl and mix until sugar dissolves.Pour marinade over chicken, press air out of bag, and seal tightly (or cover the bowl and make it as air-tight as possible). Refrigerate overnight (or at least 4 hours). Remove chicken from bag and set aside. Do NOT discard marinade.
• In a medium saucepan, bring marinade to a simmer and simmer for 5-10 minutes.
• Place chicken on grill and brush some of the hot marinade over the top (do not place brush back in marinade after brushing the chicken).Continue to grill chicken until done (165 degrees internal temp).
• Place cooked chicken in a baking dish and pour remaining hot teriyaki marinade over the top. Serve immediately.

HAWAIIAN TERIYAKI SAUCE

Steps:

• Combine the soy sauce, sugar, and grated ginger in a small saucepan. Bring to a boil, and then simmer for 10 minutes.
• Remove from heat and pour the sauce into a glass jar. Let cool, cover and store in the fridge. Use as needed (see notes below).

SWEET ISLAND TERIYAKI SAUCE

Steps:

• Combine soy sauce, sake, pineapple, honey, white sugar, garlic, ginger, and fish sauce in a saucepan over medium heat; cook and stir until just boiling, about 7 minutes. Remove from heat, cool, and store in refrigerator.

TERIYAKI PORK CHOPS

Steps:

• Combine teriyaki sauce, garlic salt, and black pepper in a bowl.
• Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes.
• Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.