Hawaiian Teriyaki boneless skinless Chicken is favorite with adults and children alike. It’s a sweeter style Teriyaki with Pineapple, Sesame, Garlic, Honey & fresh Ginger making this a BBQ favorite. This Teriyaki recipe was originally developed on the island of Maui roughly 40 years ago and was passed down to me some 25 years ago. This is a must try for any Teriyaki lovers and is made fresh still today by the owner of Barnett Meats. We truly hope you enjoy it as much as we do!
B.B.Q.- Place chicken on a medium to hot grill, flip every 5 minutes for about 15 minutes. A little bit of char will bring this dish to life as the honey and brown sugar start to caramelize for that added flavor.
BAKE- Preheat oven to 375 deg. and bake for 30 minute or until internal temperature reaches 165 deg.
STOVETOP- Place chicken in saucepan and cook on medium heat for about 20 minutes flip chicken about every 5 minutes. Cook until an internal temperature of 165 deg. is reached.