Description
This Hawaiian Teriyaki Chicken recipe features tender boneless chicken thighs marinated in a sweet and tangy pineapple teriyaki sauce, then grilled or pan-cooked to perfection. The dish is garnished with fresh green onions, sesame seeds, and optional pineapple slices, creating a delicious tropical-inspired meal perfect served with steamed rice or stir-fried vegetables.
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 (Optional)
- 1 tbsp cornstarch
- 2 tbsp water
Garnish and Serving
- 2 green onions (sliced)
- Sesame seeds (for garnish)
- Pineapple slices or chunks (grilled or fresh, optional serving)
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 until 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 remaining half for cooking. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for a deeper, more flavorful marinade.
- Cook the Chicken (Choose your method): For grilling, preheat the grill to medium-high heat and cook the chicken thighs for 5 to 7 minutes on each side until they reach an internal temperature of 165°F and have nice grill marks. For skillet cooking, heat a small amount of oil in a large skillet over medium heat, then cook the chicken for 6 to 8 minutes on each side until fully cooked and caramelized.
- Make the Sauce: Pour the reserved marinade into a saucepan and bring it to a boil over medium-high heat. Reduce the heat to low and simmer. If a thicker sauce is desired, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then stir it into the simmering sauce. Continue cooking until the sauce is glossy and has thickened slightly.
- Serve: Slice the cooked chicken thighs and drizzle them with the warm teriyaki sauce. Garnish with sliced green onions, sesame seeds, and optional grilled or fresh pineapple slices or chunks. Serve the dish with steamed rice or stir-fried vegetables for a complete meal.
Notes
- Marinating the chicken overnight intensifies the flavor and tenderizes the meat.
- Use low sodium soy sauce to control the saltiness of the dish.
- For a spicier version, increase the crushed red pepper flakes or add fresh chili.
- The cornstarch slurry is optional but helps create a thicker, more appealing sauce.
- Grilling the pineapple alongside the chicken adds a nice smoky flavor and caramelization.
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
Keywords: Hawaiian teriyaki chicken, grilled chicken thighs, pineapple chicken recipe, teriyaki sauce, easy Hawaiian dinner