Description
This Hawaiian Teriyaki Chicken recipe features tender and juicy boneless skinless chicken thighs marinated in a homemade sweet and savory teriyaki sauce made with pineapple juice, soy sauce, honey, and spices. The chicken can be either grilled or cooked in a skillet to perfection, then topped with a thickened teriyaki sauce and garnished with green onions and sesame seeds. Perfect for a flavorful island-inspired dinner that the whole family will enjoy.
Ingredients
Chicken
- 2 lbs boneless skinless chicken thighs
Marinade and Sauce
- 1 cup pineapple juice (from can or fresh)
- 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 for heat)
Thickening Slurry (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish and Serving
- 2 green onions, sliced
- Sesame seeds
- Pineapple slices or chunks, grilled or fresh (optional)
Instructions
- Make the Marinade:
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and crushed red pepper flakes until well combined.
- Marinate Chicken:
Place the boneless skinless chicken thighs into a resealable plastic bag or shallow dish. Pour half of the prepared marinade over the chicken, reserving the other half for cooking the sauce later. Seal the bag or cover the dish and refrigerate to marinate for at least 2 hours, or overnight for more intense flavor.
- Cook the Chicken:
You have two options for cooking the chicken. For the grill method, preheat your grill to medium-high heat and cook the chicken thighs 5 to 7 minutes per side until they reach an internal temperature of 165°F (75°C) and are cooked through. For the skillet method, heat a small amount of oil in a large skillet over medium heat, then cook the chicken thighs 6 to 8 minutes per side until fully cooked and nicely caramelized.
- Make the Sauce:
Pour the reserved half of the marinade into a saucepan and bring to a boil. Reduce the heat to low. If you prefer a thicker sauce, mix the cornstarch and water to create a slurry, then stir it into the saucepan. Simmer the sauce until it becomes glossy and thickened.
- Serve:
Slice the cooked chicken thighs and drizzle generously with the prepared teriyaki sauce. Garnish with sliced green onions, sesame seeds, and optional grilled or fresh pineapple slices or chunks. Serve alongside steamed rice or stir-fried vegetables for a complete meal.
Notes
- Marinate the chicken overnight for the best flavor penetration.
- You can use boneless skinless chicken breasts instead of thighs if preferred, but thighs remain juicier.
- The sauce can be made ahead and refrigerated; reheat gently before serving.
- Adjust crushed red pepper flakes to your desired spice level or omit for milder flavor.
- Grilled pineapple adds an authentic Hawaiian touch and complements the chicken’s sweetness.
