Description
This Hawaiian Teriyaki Chicken is sweet, savory, and packed with tropical flavor! Juicy chicken thighs are marinated in a pineapple teriyaki sauce, then grilled or pan-seared until perfectly caramelized. Served with fluffy rice and grilled pineapple, it’s an easy family-friendly dinner that’s perfect for busy weeknights or summer cookouts.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup pineapple juice
- ½ cup low-sodium soy sauce
- ¼ cup packed brown sugar
- 2 tablespoons honey
- 2 tablespoons 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 tablespoons water
- 2 green onions, sliced
- Sesame seeds, for garnish
- Grilled or fresh pineapple slices, for serving (optional)
- Steamed rice, for serving
Instructions
- In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
- Place the chicken thighs in a resealable bag or shallow dish. Pour half of the marinade over the chicken and reserve the remaining marinade for the sauce.
- Refrigerate for at least 2 hours, or overnight for the best flavor.
- Grill the chicken over medium-high heat for 5–7 minutes per side, or cook in a lightly oiled skillet over medium heat for 6–8 minutes per side, until the internal temperature reaches 165°F.
- Meanwhile, pour the reserved marinade into a saucepan and bring it to a boil. Reduce the heat and simmer.
- If you prefer a thicker sauce, whisk together the cornstarch and water, then stir it into the simmering sauce. Cook until thickened and glossy.
- Slice the cooked chicken and drizzle generously with the warm teriyaki sauce.
- Garnish with sliced green onions, sesame seeds, and grilled pineapple if desired. Serve over steamed rice with your favorite vegetables.
Notes
- Marinate overnight for deeper flavor.
- Always reserve part of the marinade before adding the raw chicken.
- Chicken thighs stay juicier than chicken breasts, but either can be used.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooked chicken and sauce separately for up to 3 months.
- Delicious served with steamed rice, stir-fried vegetables, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling or Skillet
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 385 kcal
- Sugar: 15 g
- Sodium: 760 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 36 g
- Cholesterol: 165 mg