Description
Hawaiian Style Teriyaki Chicken features tender, juicy chicken thighs marinated in a sweet and tangy pineapple-infused teriyaki sauce, then grilled to perfection. This tropical-inspired recipe balances savory soy sauce with the natural sweetness of pineapple juice, brown sugar, and honey, creating a luscious glaze that’s perfect for a quick and delicious weeknight dinner or a weekend barbecue. Garnished with green onions, toasted sesame seeds, and optional pineapple slices, this dish brings a burst of vibrant flavor and island flair to your table.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs
Teriyaki Marinade
- 1/2 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup packed brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon black pepper
Thickening Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Finishing and Garnish
- 2 teaspoons sesame oil
- 2 green onions, sliced for garnish
- 1 tablespoon toasted sesame seeds (optional)
- Pineapple slices for serving (optional)
Instructions
- Prepare the Teriyaki Marinade: In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, honey, rice vinegar, minced garlic, grated fresh ginger, and black pepper until the sugar is dissolved and ingredients are well combined.
- Marinate the Chicken: Place the chicken thighs into a resealable plastic bag or a shallow dish. Pour half of the prepared teriyaki marinade over the chicken, ensuring each piece is well coated. Seal or cover and refrigerate for at least 1 hour, up to 6 hours, allowing the flavors to infuse.
- Preheat and Cook the Chicken: Heat a grill or a large skillet over medium-high heat. Remove the chicken thighs from the marinade, letting excess marinade drip off. Discard the used marinade on the chicken. Cook the chicken for 6 to 8 minutes per side until fully cooked through and the internal temperature reaches 165°F (74°C), with a nicely charred exterior.
- Prepare the Teriyaki Sauce: While the chicken cooks, pour the reserved half of the marinade into a small saucepan. Bring it to a gentle simmer over medium heat. Mix the cornstarch with water to create a slurry, then slowly whisk it into the simmering marinade. Continue stirring and cook for 2 to 3 minutes until the sauce thickens to a glossy glaze.
- Finish the Sauce and Serve: Remove the thickened sauce from the heat and stir in the sesame oil for added aroma and flavor. Plate the grilled chicken thighs and drizzle generously with the teriyaki glaze. Garnish with sliced green onions, toasted sesame seeds, and pineapple slices if desired. Serve immediately for a delicious Hawaiian-inspired meal.
Notes
- Marinating the chicken longer (up to 6 hours) enhances flavor and tenderness.
- For a sweeter and stickier glaze, brush extra sauce onto the chicken during the last few minutes of grilling.
- Pair with steamed jasmine rice or stir-fried vegetables for a complete and balanced meal.
- If grilling outdoors, pre-oil the grill grates to prevent sticking.
- The cornstarch slurry is key to achieving the perfect glossy teriyaki sauce consistency.
