Hawaiian Chicken with Activated Apple Cider Vinegar
This will be your new fave recipe!
Looking for a tropical twist on your dinner routine? This Hawaiian chicken recipe is a delightful way to bring the sweet and tangy flavours of the islands to your table. With activated apple cider vinegar adding a unique depth to the marinade, this dish combines juicy chicken with a deliciously balanced pineapple glaze.
It’s a perfect choice for a family meal or a casual get-together. Here’s a simple recipe to create this tasty and vibrant Hawaiian chicken.
Ingredients:
4 boneless, skinless chicken breasts
1 cup pineapple juice
1/4 cup soy sauce
2 tablespoons activated apple cider vinegar
2 tablespoons honey or brown sugar
3 cloves garlic, minced
1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
1 tablespoon cornstarch (optional, for thickening)
1 tablespoon vegetable oil
Salt and pepper, to taste
1/2 cup diced pineapple (fresh or canned)
2 tablespoons chopped fresh coriander (optional, for garnish)
Cooked rice, for serving
Instructions:
Prepare Marinade: In a bowl, whisk together the pineapple juice, soy sauce, activated apple cider vinegar, honey (or brown sugar), minced garlic, and grated ginger.
Marinate Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish and pour half of the marinade over them. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for best results.
Cook Chicken: Remove the chicken from the marinade and pat dry with paper towels. Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes on each side, or until cooked through and golden brown. Remove from the skillet and set aside.
Make Pineapple Glaze: While the chicken is cooking, pour the remaining marinade into a small saucepan. Bring it to a boil over medium heat, then reduce the heat and simmer for 5 minutes. If you prefer a thicker glaze, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the simmering sauce. Continue to cook for an additional 1-2 minutes, until thickened.
Add Pineapple: Stir the diced pineapple into the glaze and heat through.
Serve: Slice the cooked chicken breasts and drizzle with the pineapple glaze. Garnish with chopped fresh coriander if desired. Serve with cooked rice and enjoy!
Tips:
Marinade Variations: Adjust the sweetness or tanginess by varying the amount of honey or apple cider vinegar. You can also add a splash of lime juice for extra zing.
Grilling Option: For a smoky flavour, you can grill the marinated chicken instead of pan-frying. Just preheat your grill and cook the chicken for 6-7 minutes on each side.
Thickening Sauce: If you prefer a richer glaze, you can double the cornstarch slurry or reduce the sauce further for a thicker consistency.
Storage: Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
This Hawaiian chicken with activated apple cider vinegar brings a taste of the tropics to your kitchen, combining tender chicken with a sweet and tangy pineapple glaze. Enjoy this vibrant dish as a delightful dinner or a special occasion meal!