Description
This Hawaiian Style Teriyaki Chicken recipe features tender, juicy chicken thighs or breasts marinated in a sweet and savory teriyaki sauce with a tropical twist from pineapple juice. Quick to prepare and perfect for a weeknight dinner, this dish is garnished with sesame seeds and green onions for added flavor and crunch.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken thighs or breasts
Teriyaki Sauce:
- 1/2 cup soy sauce (low-sodium preferred)
- 1/4 cup pineapple juice (fresh or canned)
- 1/4 cup brown sugar (packed)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
Thickening (optional):
- 1 tablespoon cornstarch
- 1/4 cup water
Garnish:
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Prepare the marinade: In a bowl, combine soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir the mixture until the sugar dissolves completely.
- Marinate the chicken: Place the chicken thighs or breasts in a resealable plastic bag or shallow dish. Pour the teriyaki marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably up to 4 hours for deeper flavor.
- Cook the chicken: Heat a large skillet or pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and place it in the pan. Cook the chicken for about 5-7 minutes per side, or until fully cooked and golden brown.
- Make the sauce (optional thickening): While the chicken cooks, pour the reserved marinade into a small saucepan. In a separate small bowl, mix the cornstarch with 1/4 cup water to create a slurry. Bring the marinade to a gentle boil, then slowly whisk in the cornstarch slurry. Continue cooking, stirring frequently until the sauce thickens, about 2-3 minutes.
- Combine and finish: Once the chicken is cooked through, pour the thickened teriyaki sauce over the chicken in the pan and cook for an additional 1-2 minutes to glaze the chicken nicely.
- Garnish and serve: Transfer the chicken to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot over steamed rice or with your favorite side dishes.
Notes
- For best flavor, marinate the chicken for at least 1 hour but not more than 8 hours.
- If you prefer a gluten-free version, use tamari instead of soy sauce.
- The cornstarch thickening step is optional but helps create a glossy sauce that clings better to the chicken.
- You can substitute chicken breasts for thighs depending on your preference; thighs tend to be juicier.
- Serve with steamed white rice or sautéed vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
