Description
Tender chicken thighs marinated in a sweet-savory Hawaiian-style teriyaki sauce and grilled or pan-seared to caramelized perfection—with a tropical twist from pineapple juice.
Ingredients
- 3 pounds boneless, skinless chicken thighs (or breasts, trimmed)
- 1 cup soy sauce
- 1 cup pineapple juice (from canned or fresh pineapple)
- 1 cup packed brown sugar
- 5 cloves garlic, minced or mashed
- 1 tablespoon fresh ginger, minced (or ½ teaspoon ground ginger as a substitute)
- Optional garnish: chopped green onions, sesame seeds, pineapple slices
Instructions
- In a bowl or large zip-top bag, whisk together soy sauce, pineapple juice, brown sugar, garlic, and ginger until sugar is dissolved and mixture is well combined.
- Add the chicken thighs to the marinade, ensuring each piece is well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, ideally overnight for deeper flavor.
- When ready to cook, preheat a grill or skillet (grill preferred) over medium-high heat. Lightly oil the grill grates or skillet surface.
- Remove the chicken from the marinade, letting excess drip off (reserve ¼ cup of marinade if you wish to use as sauce later).
- Cook the chicken about 6–7 minutes per side (adjust depending on thickness), flipping once, until the internal temperature reaches 165 °F (74 °C) and the outside is nicely caramelized.
- Allow the chicken to rest for 5 minutes before slicing or serving to let juices redistribute.
- Optionally, simmer the reserved marinade in a small saucepan for a few minutes until slightly thickened (ensure it reaches a boil to kill bacteria) and drizzle it over the cooked chicken.
- Garnish with chopped green onions, sesame seeds, or grilled pineapple slices, and serve hot with rice or salad.
Notes
- You can use chicken breasts instead of thighs, but reduce cooking time slightly and watch for overcooking.
- To add heat, mix in red pepper flakes or a splash of sriracha to the marinade.
- Grilling over charcoal or wood chips gives extra smoky flavor.
- If you don’t want to grill, you can cook in a hot skillet or bake in an oven at 400 °F (200 °C) for about 20–25 minutes, turning halfway.
- Reserve some marinade before adding raw chicken and boil it separately if you want extra sauce without contamination risk.
- Leftovers keep well in the fridge for up to 4 days. Reheat gently in a skillet or microwave. You can also freeze cooked chicken for up to 2 months.
Nutrition
- Serving Size: 1 serving (≈ 1 piece of chicken)
