Hawaiian Teriyaki Chicken Delight
Juicy chicken thighs glazed with a pineapple-teriyaki sauce packed with ginger and garlic. Fast, family-friendly, and irresistibly saucy.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken thighs trimmed
- 0.75 cup pineapple juice
- 0.5 cup low-sodium soy sauce recommended
- 0.33 cup packed brown sugar
- 1.5 tbsp rice vinegar or mirin
- 2 tsp minced garlic
- 1 tsp grated fresh ginger
- 1 tsp toasted sesame oil
- 1.5 tbsp cornstarch for slurry
- 2 tbsp water for slurry
- 1 cup pineapple chunks drained
- 1 tbsp vegetable oil for searing
- 0.25 cup sliced green onions for garnish
- 1 tsp toasted sesame seeds for garnish
- 0.25 tsp crushed red pepper flakes optional, for heat
Instructions
Preparation Steps
- Whisk pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil in a bowl.
- Marinate the chicken with half the sauce in a zip-top bag. Chill 15–20 minutes.
- Heat vegetable oil in a large skillet over medium-high heat.
- Sear the chicken until browned and cooked through, 4–5 minutes per side. Transfer to a plate.
- Simmer the reserved sauce in a small saucepan. Stir in cornstarch mixed with water and cook until glossy, 1–2 minutes.
- Stir in pineapple chunks. Pour the thickened sauce over the chicken in the skillet and toss. Simmer 2 minutes.
- Finish with green onions, sesame seeds, and red pepper flakes if using. Serve hot over steamed rice.
Notes
Variation: Grill the marinated chicken over medium-high heat for 4–5 minutes per side, then brush with thickened sauce. For extra color, add sliced bell peppers to the skillet with the chicken.
Serving/Storage: Serve over jasmine or coconut rice. Refrigerate leftovers up to 4 days; reheat gently on the stovetop with a splash of water.
This recipe is an original creation inspired by classic Hawaiian Teriyaki Chicken Delight flavors. All ingredient ratios and instructions are independently developed.