Hawaiian Teriyaki Chicken

why make this recipe

Hawaiian Teriyaki Chicken is a delicious dish that combines sweet and savory flavors. The juicy chicken thighs soak up a tasty marinade made with pineapple juice, soy sauce, and spices. This dish not only brings a taste of the islands to your table but is also easy to prepare. Whether you’re hosting a family gathering or just want a satisfying meal for yourself, this recipe is sure to please everyone.

how to make Hawaiian Teriyaki Chicken

Ingredients :

• 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)
• 1 tbsp cornstarch + 2 tbsp water (for thickening sauce, optional)
• 2 green onions (sliced for garnish)
• Sesame seeds (for garnish)
• Pineapple slices or chunks (grilled or fresh, optional serving)

Directions :

1. Make the Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.

   

   
   

2. Marinate Chicken: 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. Cook the Chicken:

   • Grill Method: Preheat grill to medium-high heat. Grill chicken 5–7 minutes per side until cooked through (165°F internal temp).
   • Skillet Method: Heat a little oil in a large skillet over medium heat. Cook chicken 6–8 minutes per side until fully cooked and caramelized.

4. Make the Sauce: Pour reserved marinade into a saucepan. Bring to a boil, then reduce heat. If you prefer a thicker sauce, stir in cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and simmer until glossy and thickened.

5. Serve: 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.

how to serve Hawaiian Teriyaki Chicken

You can serve Hawaiian Teriyaki Chicken with steamed rice or stir-fried vegetables for a complete meal. You can also top it with green onions and sesame seeds for a fresh finish. If you like, add grilled pineapple slices on the side for a tropical touch.

how to store Hawaiian Teriyaki Chicken

To store leftover Hawaiian Teriyaki Chicken, place it in an airtight container and refrigerate for up to 3 days. If you want to keep it longer, you can freeze it. Just make sure it cools completely before transferring to a freezer-safe container. It can be frozen for up to 3 months.

tips to make Hawaiian Teriyaki Chicken

• Allow the chicken to marinate overnight for better flavor.
• Cook chicken on medium heat to get that nice caramelized look without burning.
• Always check the internal temperature to ensure it reaches 165°F for safety.

variation

You can easily customize this recipe. Try using chicken breasts instead of thighs if you prefer a leaner option. You can also add vegetables such as bell peppers, onions, or zucchini to the grill or skillet for a complete meal.

FAQs

1. Can I use a different type of meat?
   
   Yes, you can use pork or beef instead of chicken. Just adjust the cooking times accordingly.

2. Is the marinade gluten-free?
   
   To make it gluten-free, use tamari instead of soy sauce.

3. Can I make this in the oven?
   
   Yes, you can bake the marinated chicken in a preheated oven at 400°F for about 25-30 minutes or until fully cooked.

Hawaiian Teriyaki Chicken

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A sweet and savory dish featuring tender chicken thighs marinated in pineapple juice and soy sauce.

• Author: martha
• Prep Time: 120 minutes
• Cook Time: 15 minutes
• Total Time: 135 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling or Skilleting
• Cuisine: Hawaiian
• Diet: Gluten-Free (if using tamari)

Ingredients

Scale 1x2x3x

• 2 lbs boneless skinless chicken thighs
• 1 cup pineapple juice
• 1/2 cup low sodium soy sauce
• 1/4 cup packed brown sugar
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tbsp cornstarch + 2 tbsp water (optional for thickening sauce)
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)
• Pineapple slices or chunks (for serving)

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Instructions

1. Make the marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
2. Marinate the chicken: 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 120 minutes (overnight for deeper flavor).
3. Cook the chicken: Grill Method: Preheat grill to medium-high heat. Grill chicken 5–7 minutes per side until cooked through (165°F internal temp). Skillet Method: Heat a little oil in a large skillet over medium heat. Cook chicken 6–8 minutes per side until fully cooked and caramelized.
4. Make the sauce: Pour reserved marinade into a saucepan. Bring to a boil, then reduce heat. If you prefer a thicker sauce, stir in cornstarch slurry and simmer until glossy and thickened.
5. Serve: 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

Allow the chicken to marinate overnight for better flavor. Cook on medium heat for a nice caramelized look without burning.