The word manakô, in Hawaiian, means mango. This recipe is infused with the rich and tropical taste of Hawaii. Taken from the inspirational never-ending fields of pineapples, this recipe is going to tingle your taste buds with the sweet taste of ripened mangoes and tangy pineapple. The chicken is so tender and juicy that the flavors literally burst in your mouth. The peanuts on the other hand, add a whole new dimension of flavor and texture as well with their crunch. Serve over rice and enjoy this mini tropical vacation. The best part about this dish is that you can bring it to any potluck or gathering this holiday season due to the bright red and green coloring!
About 1 hour prep time, about 15 min cook time.
3 chicken thighs (deboned and skinless) cut into 3/4 chunks
1 1/4 cup mango pineapple teriyaki sauce
2 red bell peppers, cut into 3/4″ dice
2 green bell peppers, cut into 3/4″ dice
1/2 onion, cut into 3/4″ dice
1 can pineapple chunks
2 tsp brown sugar
1/2 tsp roasted sesame oil
3 tbsp Honey
1/2 cup roasted peanuts (honey roasted preferred)
4 tsp minced fresh ginger
3 scallions diagonally cut into “flowers”
3 tsp minced garlic
2 tsp olive oil
Teriyaki sauce ingredients:
mango puree (canned is fine)
For the Teriyaki sauce:
Combine desired amount of pineapple juice, mango puree, and teriyaki sauce together.
Add cornstarch to thicken the sauce until your desired consistency and flavor.
Add two parts mango for every one part of pineapple juice.
For the chicken:
Combine Chicken, 1-cup teriyaki sauce, 2 teaspoons fresh ginger, brown sugar, sesame oil, honey and 1 teaspoon minced garlic in a bowl.
Let it marinate for at least one hour.
For the stir-fry:
Turn on your Aroma 3-in-1 Grillet to 300º F. Add olive oil to the Grillet.
Place onions and scallions into the Grillet and cover. Cook for approximately 4 minutes. Place red bell peppers and green bell peppers to the Grillet and cover once again. Cook for approximately 4 minutes, stirring occasionally.
Add chicken into the mixture and the additional ¼ cup of teriyaki sauce, 2 tsp of minced garlic and 2 tsp of ginger to the Grillet. Cover and simmer for about 5 minutes.
Add one full can of pineapple chunks and the ½ cup of peanuts. Increase the temperature on the Grillet to 350º F and stir-fry until everything is well infused.
Serve hot with rice and enjoy!
Over to You
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