Hawaiian Teriyaki Chicken: Sweet, Sticky, and So Easy to Make

This Hawaiian Teriyaki Chicken is a sweet and savory delight featuring juicy chicken thighs coated in a sticky sauce.

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Prep Time 30

Cook Time 15

Resting Time 5

Total Time 50

Servings: 4 servings

Course: Chicken

Cuisine: Hawaiian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless Skinless Chicken Thighs Juicy and tender, perfect for soaking up the flavors of the glaze.

For the Teriyaki Sauce

½ cup Pineapple Juice Opt for fresh juice for the best flavor.
¼ cup Soy Sauce Use low-sodium soy sauce for a healthier twist.
¼ cup Brown Sugar Feel free to substitute light with dark for a richer taste.
1 tablespoon Fresh Ginger Grated for the sauce; ground ginger can be a last resort.
2 cloves Fresh Garlic Minced; can substitute with garlic powder.
2 tablespoons Rice Vinegar Apple cider vinegar works well as an alternative.
1 tablespoon Cornstarch Used for thickening the sauce.
2 tablespoons Water For making the cornstarch slurry.
1 tablespoon Toasted Sesame Oil Added at the end for a burst of aroma.

Equipment

cast-iron skillet
medium bowl
Small saucepan

Method

Step-by-Step Instructions

Prepare the Marinade: Whisk together pineapple juice, soy sauce, brown sugar, ginger, garlic, and rice vinegar in a medium bowl. Reserve half for glaze, coat chicken with the rest, marinate for 30 minutes.
Sear the Chicken: Heat oil in a skillet, sear marinated chicken thighs for 5-6 minutes on each side until golden brown.
Prepare the Glaze: Simmer reserved marinade in a saucepan, reduce by half. Stir in cornstarch slurry and cook until syrupy.
Combine Chicken and Glaze: Pour the thickened glaze over cooked chicken, let bubble for 60 seconds.
Serve the Dish: Let chicken rest, slice, drizzle with remaining glaze, garnish, and serve with rice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 32gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Pat chicken dry before marinating for the best crust. Don't overcrowd the skillet while searing. Watch the glaze as it reduces to prevent burning. Use fresh ginger and garlic for the best flavor. Adjust sweetness according to taste.

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