Copycat Steak & Ale's Hawaiian Chicken Marinade

Place the chicken in the marinade in a freezer-safe container (with any excess air removed) and freeze. Thaw in the refrigerator overnight when ready to cook, drain the marinade, and cook the chicken as desired.

Always marinate in the refrigerator, not at room temperature, to avoid bacterial growth.

Add sliced green onions or sesame seeds as a garnish.

Add fresh herbs like cilantro or basil just before serving.

Adjust sweetness by manipulating the sugar content based on the sweetness of your pineapple juice.

Let the cooked chicken rest for 5-10 minutes before slicing to keep it tender and juicy.

Double the marinade and reserve half before adding chicken if you want to use it as a baste while grilling or dipping sauce after cooking.

Experiment with adding spices like chili flakes or ginger for a spicy kick to the marinade.

Can I substitute other types of vinegar for cider vinegar?

You can use white vinegar, red wine vinegar, or rice vinegar, but each will slightly change the flavor. Rice vinegar offers a milder taste, while red wine vinegar can provide more complexity.

Why is cooking sherry not recommended?

Sherry is true wine and has a more balanced flavor, while cooking sherry often contains added salt and preservatives, which can alter the flavor and make the dish excessively salty.

What if I don't have garlic powder?

You can use fresh minced garlic instead. Generally, one clove of garlic is equivalent to about 1/8 teaspoon of garlic powder, so adjust according to your taste.

Can I use a different type of juice?

You can substitute orange juice or a mix of juices like mango or passion fruit, though this will change the flavor of the marinade.

How long can I marinate the chicken?

You can marinate the chicken for 2-24 hours. However, marinating for longer than recommended may cause the texture of the chicken to become mushy.

What type of chicken is best for this marinade?

Boneless, skinless chicken breasts or thighs are commonly used, but you can also use whole chicken pieces. Skin-on chicken may retain more moisture during cooking.

Can I use this marinade on other proteins?

Yes, this marinade works well with pork, fish, or tofu. However, adjust the marinating time depending on the protein for optimal results.

What is the best way to cook the marinated chicken?

You can grill, bake, broil, roast, or pan-fry the chicken. Grilling will give it a nice char and smoky flavor, while baking is a great option for even cooking.

Can I reuse the marinade after it's been on raw chicken?

No, it is not safe to reuse marinade after it has been in contact with raw chicken due to the risk of cross-contamination. If you want to use it as a sauce, set aside a portion before adding the raw chicken.

How should I store unused marinade?

Store it in the refrigerator in an airtight container for up to 5 days.

Can you freeze the marinade?

Yes, you can freeze the marinade. Place it in an airtight, freezer-safe container and store for up to 3 months. Thaw in the refrigerator before using the marinade.

Large Zip-Top Plastic Bag or Non-Reactive Container: To combine the marinade ingredients and to marinate the chicken.

Measuring Cups and Spoons: For measuring the soy sauce, sherry, pineapple juice, cider vinegar, sugar, and garlic powder.

Whisk or Spoon: For stirring together the marinade ingredients to make sure the sugar is fully dissolved.

Grilled Pineapple: Serve grilled pineapple alongside the marinated chicken to bring out the tropical flavors.

Coconut Rice: Pair the chicken with coconut rice for a rich, creamy base. The subtle coconut flavor adds a layer of sweetness that goes well with the marinade's components.

Asian Slaw: A crunchy Asian slaw made with cabbage, carrots, and sesame dressing provides a refreshing contrast to the tender chicken.

Grilled Corn on the Cob: Corn on the cob, grilled and brushed with butter, pairs well with the chicken by providing a sweet and smoky flavor that complements the marinade.