Here's single direction to commend summer's most noteworthy distraction. Fire up the flame broil for this Grilled Hawaiian Stuffed Chicken! Overwhelming chicken bosoms, one hell of a coating, and some additional uncommon flavors to wow your visitors. Give me a chance to clarify. I've constantly cherished a decent Hawaiian flame broiled chicken sandwich, yet for this formula, I chose to lose the bun and stick with the great stuff — the ham cuts, succulent pineapple, and provolone cheddar—and fold them inside a full and delicious barbecued chicken bosom.

What truly takes this flame broiled chicken bosom to the following level is the saucy pineapple teriyaki coating on account of Kikkoman® Less Sodium Teriyaki Marinade and Sauce, which I grabbed at my neighborhood Walmart in the Asian sustenances passageway. I consolidated this sauce with pineapple juice, dijon mustard, and dark colored sugar and heated it to the point of boiling on the stove, at that point decreased to a stew until thick and syrupy. This ludicrously heavenly coating will be more than once brushed over the chicken during flame broiling to guarantee a sweet and tart burst of flavor in each chomp.

Flame broiled chicken bosoms loaded down with ham, pineapple and provolone cheddar and brushed with a pineapple teriyaki coat. Summer barbecuing flawlessness!

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Pineapple Teriyaki Glaze:

  • ⅓ cup Kikkoman® Less Sodium Teriyaki Marinade & Sauce
  • ¼ cup pineapple juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon brown sugar

Stuffed Chicken:

  • 4 boneless skinless chicken breasts (the plumper the better!)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 slices of deli ham
  • 2 pineapple rings, sliced in half to create half moon shapes
  • 4 slices provolone cheese, sliced in half


  1. Make the pineapple teriyaki glaze: Whisk together all ingredients in a small saucepan. Bring the mixture to a boil. Reduce to a simmer and cook for about 5 minutes until the mixture has a syrupy texture.
  2. Grill the chicken: Heat the grill. Sprinkle the chicken with salt and pepper. Grill the chicken for 10-15 minutes per side or until the chicken is cooked through. Transfer to a plate and let the it rest for a few minutes.
  3. Stuff the chicken: Cut a slit on the side of each chicken breast to create a pocket for stuffing. Stuff each chicken breast with 1 slice of deli ham, half of a pineapple ring, and 1 slice (2 halves) of provolone cheese.
  4. Back to the grill: Place each stuffed chicken breast back on the grill. Brush the glaze over each chicken breast, flipping after a couple minutes and brushing more glaze on the other side. The chicken is done once the cheese is melted and the outer edges of the pineapple are slightly caramelized. Reserve the leftover glaze to use when serving.

For more detail :

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