Description
Transport your kitchen to the islands with this succulent Hawaiian Teriyaki Chicken. Featuring tender chicken thighs marinated in a vibrant blend of pineapple juice, ginger, garlic, and savory soy sauce, this recipe balances tropical sweetness with aromatic depth. The chicken is designed to be perfectly caramelized, resulting in a thick, mouth-watering glaze. It is an easy, fuss-free meal that delivers professional island-style flavor, making it a perfect choice for a weeknight dinner or a special weekend treat.
Ingredients
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
Instructions
Whisk pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl until combined.
Place chicken thighs in a resealable bag and pour half of the marinade over them, reserving the rest.
Seal the bag and refrigerate for at least 2 hours, preferably overnight.
When ready to cook, heat a grill or skillet over medium-high heat.
Remove chicken from the marinade and discard the used marinade bag contents.
Cook chicken for 5-7 minutes per side until charred and cooked through.
Simmer the reserved unused marinade in a small saucepan until reduced to a thick glaze.
Brush the glaze over the cooked chicken before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a gluten-free twist, use tamari instead of standard soy sauce. Apple cider vinegar can be used as a substitute for rice vinegar if necessary.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner Recipes
- Method: Grilling or Pan-searing
- Cuisine: Hawaiian Fusion