This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KickinItWithKikkoman #CollectiveBias
Drinks on the patio. Freshly mowed lawn. Thunderstorm warnings. Humidity. Mosquitoes galore. Going to the lake. Small town parades. Grilling out every night. These are just a few of the things that define summer in Minnesota, but I’d dare to bet that grilling is staple activity for all of us throughout June, July, and August. What’s a summer gathering without an abundance of pasta salads and plenty of burgers, brats, hot dogs, and chicken sizzling on the grill?
Here’s one way to celebrate summer’s greatest pastime. Fire up the grill for this Grilled Hawaiian Stuffed Chicken! Larger-than-life chicken breasts, one heck of a glaze, and some extra special flavors to wow your guests. Let me explain. I’ve always loved a good Hawaiian grilled chicken sandwich, but for this recipe, I decided to lose the bun and stick with the good stuff —the ham slices, juicy pineapple, and provolone cheese— and tuck them inside a plump and juicy grilled chicken breast.
What really takes this grilled chicken breast to the next level is the saucy pineapple teriyaki glaze thanks to Kikkoman® Less Sodium Teriyaki Marinade & Sauce, which I picked up at my local Walmart in the Asian foods aisle. I combined this sauce with pineapple juice, dijon mustard, and brown sugar and brought it to a boil on the stove, then reduced to a simmer until thick and syrupy. This outrageously delicious glaze will be repeatedly brushed over the chicken during grilling to ensure a sweet and tangy burst of flavor in each bite.
Preparing stuffed chicken is typically a messy process involving plenty of contact with the raw meat —definitely the downside of making stuffed chicken! However, with this recipe, I eliminated the slice-raw-chicken, then stuff-things-inside-raw-chicken part. Instead I grilled the chicken first, then sliced it, stuffed the Hawaiian goodness inside, and threw it back on the grill for the most important parts of the process: the glazing of the chicken, melting of the cheese, and caramelizing of the pineapple.
To begin, season your chicken breasts with salt and pepper. Grill on each side until cooked through, and then let them cool for a few minutes. With a sharp knife, cut a slit into the side of each breast to form a pocket for stuffing. Tuck the ham, pineapple, and provolone cheese inside. It’s okay (and preferred) if any of the stuffing is sticking out of the chicken. Place the stuffed chicken back on the grill and start glazing. Brush the top of each chicken breast with the teriyaki pineapple glaze, flip, and glaze some more. Once the cheese is melted and the outside of the pineapple is slightly charred and caramelized, the chicken is ready to be served!
Can’t you just picture this Grilled Hawaiian Stuffed Chicken front and center at your July 4th gathering? Not only is it filled with summer vibes (shout out to that juicy pineapple!), but it’s the perfect grilled meat for those who are looking for a lighter main dish option at the party. And another bonus? Kikkoman® Less Sodium Teriyaki Marinade & Sauce (as well as Kikkoman® Less Sodium Soy Sauce) is an ideal condiment for anyone wanting to reduce their sodium intake, but still retain maximum flavor in their cooking.
I think it’s about that time to start planning your July 4th menu! Click here to check out even more Kikkoman® grilling recipes to try this summer! And for the coupon clippers out there, be sure to click here to save on your favorite Kikkoman® products.
Get ready to wow your family and friends with this summery, surprise-inside Grilled Hawaiian Stuffed Chicken! And sit back, relax, and take in all the sights, sounds, and flavors of summer wherever you may be.
- ⅓ cup Kikkoman® Less Sodium Teriyaki Marinade & Sauce
- ¼ cup pineapple juice
- 1 tablespoon dijon mustard
- 1 tablespoon brown sugar
- 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
- 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.
- 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.
- 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.
- 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.