Hawaiian Teriyaki Chicken
Hawaiian teriyaki chicken features juicy chicken thighs marinated in a sweet pineapple-soy sauce, grilled or pan-seared, and glazed with a thick teriyaki sauce.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 cup pineapple juice (from can or fresh)
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar (packed)
- 2 tbsp honey
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1/2 tsp crushed red pepper flakes (optional for heat)
- 1 tbsp cornstarch + 2 tbsp water (for thickening sauce, optional)
- 2 green onions (sliced (for garnish))
- Sesame seeds (for garnish)
- Pineapple slices or chunks (grilled or fresh, optional serving)
Instructions
Whisk marinade ingredients:
Combine pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes in a medium bowl; whisk to create the marinade.Marinate chicken thighs:
Put chicken thighs into a resealable bag or shallow dish. Add half the marinade, reserving the rest. Seal and refrigerate for at least 2 hours (overnight for more intense flavor).Grill or pan-sear chicken:
Grill: Heat grill to medium-high. Cook chicken 5–7 minutes per side until internal temp reaches 165°F (75°C). Skillet: Warm oil in a large skillet over medium heat. Cook chicken 6–8 minutes per side until fully cooked and caramelized.Thicken reserved marinade:
Bring reserved marinade to a boil in a saucepan, then lower heat. For a thicker sauce, whisk in cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and simmer until glossy and thickened.Slice and serve with sauce:
Slice chicken, coat with teriyaki sauce, top with green onions, sesame seeds, and optional grilled pineapple. Serve alongside steamed rice or stir-fried vegetables.