This Hawaiian Teriyaki Chicken is a sweet-and-savory island-inspired dish made with juicy chicken glazed in sticky teriyaki sauce, paired with caramelized pineapple for the perfect tropical bite — easy, comforting, and totally crave-worthy.
Servings: 4
Ingredients
Chicken
- 2 lbs 900 g boneless skinless chicken thighs or breasts
- 2 tablespoons olive oil
Teriyaki Marinade & Sauce
- ¾ cup low-sodium soy sauce
- ½ cup pineapple juice
- ⅓ cup packed brown sugar
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
Optional Garnish
- Sliced green onions
- Toasted sesame seeds
- Grilled pineapple slices
Instructions
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Make the Marinade
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In a bowl, whisk together soy sauce, pineapple juice, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger.
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Marinate the Chicken
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Place chicken in a large bag or dish. Pour in ½ of the marinade. Seal and refrigerate at least 30 minutes (overnight gives best flavor).
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Prepare the Sauce
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Pour remaining marinade into a saucepan. Bring to a gentle boil. Mix cornstarch with water and stir into the pan. Simmer until thick and glossy. Remove from heat.
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Cook the Chicken
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Heat olive oil in a grill pan or skillet over medium-high heat. Cook chicken 5–6 minutes per side until caramelized and internal temp reaches 165°F / 74°C.
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Glaze
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Brush generously with the thickened teriyaki sauce and cook 1 more minute per side.
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Serve
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Slice and top with green onions, sesame seeds, and grilled pineapple. Serve over rice or noodles.