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Hawaiian Style Teriyaki Chicken

Hawaiian Style Teriyaki Chicken
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Hawaiian Style Teriyaki Chicken is a quick and flavorful dish that combines juicy chicken thighs with a perfectly balanced sweet and savory teriyaki glaze featuring soy sauce, pineapple juice, and brown sugar. This easy-to-make recipe brings authentic island flavors to your kitchen and is great for weeknights or festive gatherings.

Ingredients

Scale

Chicken

  • 4–6 chicken thighs, boneless and skinless

Marinade

  • 1/2 cup soy sauce
  • 1/2 cup pineapple juice
  • 1/4 cup brown sugar
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil

Glaze Thickener

  • 1 tablespoon cornstarch
  • 2 tablespoons water (to make slurry)

Instructions

  1. Prepare the Marinade: In a mixing bowl, combine the soy sauce, pineapple juice, brown sugar, minced garlic, grated ginger, and sesame oil. Whisk gently until the sugar dissolves and the mixture is smooth and aromatic.
  2. Marinate the Chicken: Place the chicken thighs in a shallow dish or resealable bag and pour the marinade over them. Make sure each piece is fully coated. Refrigerate for at least 30 minutes, ideally up to 2 hours, to allow the flavors to penetrate deeply.
  3. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, reserving the excess liquid. Cook the chicken in the skillet until golden brown and cooked through, about 5-6 minutes per side depending on thickness.
  4. Make the Teriyaki Glaze: While the chicken cooks, transfer the reserved marinade to a small saucepan. In a separate bowl, mix cornstarch with water to create a slurry. Bring the marinade to a simmer, then slowly whisk in the slurry. Cook until the sauce thickens into a glossy, sticky glaze.
  5. Combine and Serve: Brush the thickened teriyaki sauce over the cooked chicken and let it caramelize slightly in the pan for about a minute. Serve the chicken immediately, garnished with your choice of toasted sesame seeds, sliced green onions, or fresh cilantro.

Notes

  • Use dark meat: Chicken thighs stay juicier and more flavorful than breasts in this recipe.
  • Marinate longer: For the most tender chicken, marinate up to 4 hours or overnight if possible.
  • Don’t overcrowd the pan: Cook chicken in batches if needed to ensure a nice sear and even cooking.
  • Make extra sauce: The teriyaki glaze doubles as a fantastic dipping sauce or drizzle for rice.
  • Rest before slicing: Allow your chicken to rest a few minutes after cooking to keep it juicy and retain its shape.

Nutrition

Keywords: Hawaiian teriyaki chicken, teriyaki chicken recipe, pineapple chicken, sweet and savory chicken, gluten free teriyaki

Find it online: https://marybaking.com/hawaiian-style-teriyaki-chicken/