Description
This Hawaiian Style Teriyaki Chicken recipe features tender, juicy chicken thighs marinated and cooked in a sweet and savory teriyaki sauce made with pineapple juice, soy sauce, garlic, and ginger. Garnished with sesame seeds and green onions, this dish is quick to prepare and perfect for a flavorful weeknight dinner with a tropical twist.
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 Sauce: In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until the sugar dissolves and the mixture is well combined.
- Marinate the Chicken: Place the chicken thighs or breasts in a shallow dish or a resealable plastic bag. Pour half of the teriyaki sauce over the chicken, ensuring it is well coated. Marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours, to absorb the flavors.
- Cook the Chicken: Heat a large skillet or frying pan over medium heat. Remove the chicken from the marinade and place in the skillet, discarding the used marinade. Cook the chicken for about 5-7 minutes per side until fully cooked and nicely browned.
- Make the Glaze: While the chicken cooks, pour the remaining teriyaki sauce into a small saucepan. Bring it to a gentle simmer over medium heat. If a thicker sauce is desired, mix the cornstarch with water to create a slurry and gradually whisk it into the simmering sauce. Cook until the sauce thickens to a glaze consistency, about 2-3 minutes.
- Coat the Chicken: Once the chicken is cooked through, pour the thickened teriyaki glaze over the chicken in the skillet. Spoon the sauce over the top to coat evenly and cook for an additional 1-2 minutes to meld the flavors.
- Garnish and Serve: Transfer the glazed chicken to a serving platter. Sprinkle sesame seeds and sliced green onions on top as garnish. Serve hot with steamed rice or your favorite side dishes.
Notes
- For juicier chicken, use thighs instead of breasts.
- To save time, marinate the chicken overnight.
- If you prefer a less sweet sauce, reduce the brown sugar to 2 tablespoons.
- Use low-sodium soy sauce to control sodium levels.
- This dish pairs well with steamed vegetables or a fresh green salad.
