Description
This Hawaiian Teriyaki Chicken is tender, juicy, and bursting with sweet and savory flavor—marinated in a homemade teriyaki sauce and grilled or baked to perfection. A delicious, island-inspired dinner the whole family will love!
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 cup pineapple juice (from can or fresh)
- ½ cup soy sauce (low sodium preferred)
- ¼ cup brown sugar (packed)
- 2 tablespoon honey
- 2 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon crushed red pepper flakes (optional)
- 1 tablespoon cornstarch + 2 tablespoon water (for thickening sauce, optional)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
- Pineapple slices or chunks, grilled or fresh (optional for serving)
Instructions
1. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
2. Place chicken thighs in a resealable plastic bag or shallow dish. Pour half the marinade over the chicken, reserving the other half for cooking. Seal and marinate in the refrigerator for at least 2 hours (overnight for deeper flavor).
3. Preheat grill to medium-high heat. Grill chicken 5–7 minutes per side until cooked through (165°F internal temp). Alternatively, heat a little oil in a large skillet over medium heat and cook chicken 6–8 minutes per side until fully cooked and caramelized.
4. Pour reserved marinade into a saucepan. Bring to a boil, then reduce heat. If desired, stir in cornstarch slurry and simmer until glossy and thickened.
5. Slice chicken, drizzle with teriyaki sauce, and garnish with green onions, sesame seeds, and optional grilled pineapple. Serve with steamed rice or stir-fried vegetables.
Notes
Marinating overnight intensifies the flavor.
Grilled pineapple makes a delicious sweet contrast to the savory chicken.
Store leftovers in an airtight container in the fridge for up to 3 days.