Description
Experience the vibrant taste of the islands with this authentic Hawaiian Teriyaki Chicken. Juicy, boneless chicken thighs are marinated in a savory-sweet blend of fresh pineapple juice, soy sauce, and aromatic ginger, then grilled to a succulent finish. This dish achieves a perfect balance of umami and tropical acidity, creating a glossy, restaurant-grade glaze that is both easy to prepare and deeply satisfying for any weeknight dinner.
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
1/2 tsp red pepper flakes (optional)
3 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)
Instructions
Whisk together the pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a bowl.
Place the chicken thighs in a large resealable bag or bowl, pour half of the marinade over them, and chill for at least 30 minutes, or up to 4 hours.
Reserve the remaining marinade in a small saucepan.
Preheat your grill or stovetop pan to medium-high heat.
Remove chicken from the marinade and shake off excess liquid; grill or sear for 5-7 minutes per side until fully cooked and charred.
While the chicken cooks, bring the reserved marinade in the saucepan to a boil.
Stir the cornstarch slurry into the boiling sauce and cook until thickened into a glossy glaze.
Brush the glaze over the chicken before serving.
Notes
For the most authentic experience, marinate for at least 2 hours to allow the pineapple enzymes to properly tenderize the thighs. Store leftovers in an airtight container in the refrigerator for up to 3 days. Pair with steamed white rice and grilled pineapple wheels for a complete meal.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner Recipes
- Method: Grilling
- Cuisine: Hawaiian Fusion