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Hawaiian Teriyaki Chicken

A sweet, savory, island-inspired chicken dish marinated in pineapple teriyaki sauce and grilled to caramelized perfection.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 310

Ingredients
  

Chicken & Marinade
  • 2 pounds boneless skinless chicken thighs
  • 1 cup pineapple juice
  • 0.5 cup soy sauce
  • 0.33 cup brown sugar
  • 2 tbsp honey
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch optional, for thickening
  • 1 tbsp water for cornstarch slurry
Garnish
  • sesame seeds
  • green onions sliced

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Whisk pineapple juice, soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil to create marinade.
  2. Add chicken thighs and marinate for 30 minutes to 12 hours.
  3. Heat grill or skillet to medium-high.
  4. Cook chicken 5–7 minutes per side until charred and cooked through.
  5. Simmer reserved marinade in saucepan. Add cornstarch slurry if thicker glaze is desired.
  6. Brush glaze over cooked chicken.
  7. Garnish with sesame seeds and green onions, then serve.

Notes

For extra caramelization, broil chicken for 1–2 minutes after glazing.