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Hawaiian Style Teriyaki Chicken

Hawaiian Style Teriyaki Chicken
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Quick and flavorful Hawaiian Style Teriyaki Chicken with a sweet and savory glaze infused with pineapple juice, soy sauce, brown sugar, garlic, and ginger. Ready in under 30 minutes, this dish brings tropical island vibes to your dinner table with juicy chicken and a sticky, glossy teriyaki sauce.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken thighs or breasts

Teriyaki Marinade & Sauce

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/3 cup pineapple juice
  • 3 garlic cloves, minced
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch (mixed with 2 tablespoons cold water)

Garnishes & Extras

  • 2 green onions, chopped
  • Optional: sesame seeds, crushed red pepper flakes or sriracha, pineapple chunks, chopped cilantro, thinly sliced red chili

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, and rice vinegar to create a flavorful Hawaiian teriyaki marinade.
  2. Marinate the Chicken: Place the chicken thighs or breasts in a shallow dish. Pour half of the marinade over the chicken, coating it evenly. Refrigerate and let marinate for at least 15 minutes, or up to 1 hour for deeper flavor.
  3. Cook the Chicken: Heat a large skillet over medium-high heat and lightly grease with oil. Remove chicken from the marinade (discard the used marinade). Cook the chicken for 5-7 minutes on each side, until nicely browned and cooked through.
  4. Make the Teriyaki Sauce: Pour the reserved marinade into a small saucepan. Stir in the cornstarch slurry (cornstarch dissolved in cold water) and bring to a medium heat. Simmer and cook, stirring frequently, until the sauce thickens into a glossy glaze.
  5. Glaze the Chicken: Return the cooked chicken to the skillet and pour the warm teriyaki glaze over it. Toss gently to coat the chicken evenly with the sauce. Let it caramelize slightly in the pan for 1-2 minutes for a shiny, sticky finish.
  6. Garnish and Serve: Remove from heat and sprinkle chopped green onions on top. Serve immediately with your favorite sides such as steamed rice or sautéed veggies.

Notes

  • Use chicken thighs for juicier, more flavorful results compared to chicken breasts.
  • Fresh ginger is key for an authentic and vibrant flavor.
  • Marinate longer (30 minutes to 1 hour) for a more tender and flavorful chicken.
  • Adjust the cornstarch and simmering time to control sauce thickness.
  • Glaze the chicken in the pan for a beautiful shiny teriyaki coating.
  • To make it gluten-free, use gluten-free soy sauce or tamari and certified gluten-free rice vinegar.
  • For a spicy version, add crushed red pepper flakes or sriracha to the sauce.
  • Substitute chicken with tofu or tempeh for a vegetarian option.
  • Leftovers store well in the refrigerator up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: Hawaiian teriyaki chicken, quick teriyaki chicken, pineapple teriyaki, sweet and savory chicken, easy weeknight dinner, gluten free teriyaki

Find it online: https://cherrycooks.com/hawaiian-style-teriyaki-chicken/