Island Teriyaki Tiki Chicken Bites Food

ISLAND TERIYAKI

Island Teriyaki image

Make and share this Island Teriyaki recipe from Food.com.

Provided by JackieOhNo

Categories Meat

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup soy sauce
1/4 cup salad oil
2 tablespoons molasses
2 teaspoons ground ginger or 2 tablespoons grated gingerroot
2 teaspoons dry mustard
6 garlic cloves, minced
1 1/2 lbs round steaks, 1/4-inch thick

Steps:

Combine first 6 ingredients. Cut meat across grain into strips 1 inch wide. Add meat to soy marinade, stirring to coat; let stand 15 minutes at room temperature. Lace strips accordian-style on skewers.
Broil 5 inches from heat 5-7 minutes or until cooked rare to medium-rare, turning frequently and basting with soy marinade. Alternatively, you can grill these. Serve hot as an appetizer.

ISLAND TERIYAKI TIKI CHICKEN BITES

Island Teriyaki Tiki Chicken Bites image

These little bites have quite the BITE! But even I - who is fairly weary of spicy hot food - was so impressed by how nicely all of the flavors come together in this recipe. We love their creative presentation, and the recipe would be easy to double or triple depending on your party size. Party on!

Provided by Jeanette Nelson @nelsonjs2

Categories Poultry Appetizers

Number Of Ingredients 14

Ingredients

1 teaspoon(s) toasted sesame oil
1/2 pound(s) boneless skinless chicken breast, cut into 1/4-inch pieces
1/4 cup(s) medium green onions, finely diced
1/4 cup(s) asian sweet chili sauce
1 tablespoon(s) island teriyaki sauce
1 tablespoon(s) pineapple preserves
2 teaspoon(s) balsamic seasoned rice vinegar
1/3 cup(s) finely shredded carrots
1/3 cup(s) finely diced orange bell pepper
1 teaspoon(s) minced garlic
1 teaspoon(s) sriracha hot sauce
1 can(s) (8oz) refrigerated crescent dinner rolls
2 teaspoon(s) black sesame seeds
1 cup(s) sweet and sour sauce for dipping

Steps:

Heat oven to 375°F. Lightly spray 16 mini muffin cups with no-stick cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently.
Reduce heat to medium-low; stir in Asian sweet chili sauce, Island Teriyaki sauce, pineapple preserves, balsamic seasoned rice vinegar, carrots, orange bell pepper, garlic and sriracha hot sauce. Simmer uncovered about 5 minutes, stirring occasionally, until sauce is thickened and chicken is no longer pink in center. Remove from heat.
Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut in addition to the perforation to make a total of 16 triangles.
Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extending over cup.
Fill each cup with about 1 tablespoon chicken mixture. For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling.
Spray shaped rolls lightly with cooking spray; sprinkle with black sesame seeds. Bake 11 to 19 minutes or until golden brown. Carefully remove from pan to serving plate. Cool 5 minutes before serving. Serve with sweet and sour sauce for dipping.

ISLAND TERIYAKI CHICKEN RECIPE

Island Teriyaki Chicken Recipe image

Provided by pcander

Number Of Ingredients 12

Ingredients

Shoyu chicken - Add the following to the above for another version:
1 cup soy sauce (Aloha brand is best)
1 cup white sugar
1 cup water
3 cloves garlic
1 tsp ground ginger (more to taste), or a 1-inch pice of ginger root
2 pounds boneless, skinless chicken breasts, or 3 pound any type bone-in chicken
1 tsp black pepper
1/2 tsp oregano
up to 1 tsp crushed red pepper flakes
up to 1 tsp paprika
up to 1 tsp cayenne pepper

Steps:

24 hours before serving, combine everything but the chicken ina saucepan and bring to a boil on medium-high heat. Boil one minute. If grilling chicken, reserve 1/2 cup of sauce. If using chicken breasts, tenderize the meat. Combine sauce and chicken in a zip-top bag or airtight container. Allow to marinate in the refrigerator overnight. (for a quick-cook method, you can skip marinating, but the flavor of the meat won't be as strong.) To Bake: Arrange chicken breasts and marinade in 9x13 pan. Cover pan with foil. Bake at 350 degrees for 40 minutes. To Grill: Discard marinade. Grill chicken on medium-high heat until cooked through. Use reserved sauce to enhance grilled chicken as desired. Slow-Cooker Method: Combine everything in a slow cooker and cook on low heat for 8 hours. If using ginger root, remove root after 5 hours. Serve with white rice. Serves 6

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