Description
This Hawaiian Teriyaki Chicken recipe features tender, juicy chicken thighs marinated in a sweet and savory pineapple-teriyaki sauce. Grilled or pan-seared to caramelized perfection, it’s served with a rich homemade teriyaki glaze and garnished with green onions, sesame seeds, and optional grilled pineapple for an authentic tropical taste.
Ingredients
Scale
Chicken and Marinade
- 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)
Sauce Thickener
- 1 tbsp cornstarch
- 2 tbsp water
For Garnish and Serving
- 2 green onions (sliced)
- Sesame seeds
- Pineapple slices or chunks (grilled or fresh, optional)
Instructions
- Make the Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes (if using) until the sugar is dissolved and the marinade is well combined.
- Marinate Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for the sauce. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for deeper flavor absorption.
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Cook the Chicken:
– For Grill Method: Preheat your grill to medium-high heat. Grill the chicken thighs for about 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the chicken is caramelized and cooked through.
– For Skillet Method: Heat a small amount of oil in a large skillet over medium heat. Cook the chicken thighs for 6 to 8 minutes on each side until fully cooked and caramelized. - Make the Sauce: Pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Then reduce heat to simmer. If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, stir it into the sauce, and simmer until the sauce is glossy and thickened.
- Serve: Slice the cooked chicken thighs and drizzle generously with the teriyaki sauce. Garnish with sliced green onions, sesame seeds, and optional grilled pineapple slices or chunks. Serve alongside steamed rice or stir-fried vegetables for a complete Hawaiian-inspired meal.
Notes
- Marinating overnight enhances the flavor but a minimum of 2 hours will still impart good taste.
- You can use fresh pineapple juice for a brighter flavor or canned pineapple juice for convenience.
- Adjust crushed red pepper flakes based on your preferred spice level or omit for no heat.
- Grilling will impart a smoky flavor, while skillet cooking creates a nice caramelized crust indoors.
- Use low sodium soy sauce to control the saltiness of the dish.
- For gluten-free version, substitute soy sauce with tamari or coconut aminos.
Keywords: Hawaiian teriyaki chicken, grilled chicken thighs, teriyaki sauce, pineapple chicken, easy chicken dinner, sweet and savory chicken