Hawaiian Teriyaki Chicken
Transport your taste buds to the tropics with this mouthwatering Hawaiian Teriyaki Chicken recipe! Featuring tender, juicy boneless chicken thighs marinated in a rich blend of soy sauce, brown sugar, honey, ginger, garlic, and pineapple juice, this dish strikes the perfect balance between sweet, savory, and tangy flavors. Grilled to perfection and topped with a luscious homemade teriyaki glaze, each bite is elevated with caramelized pineapple rings, sesame seeds, and fresh green onions for a truly tropical twist. Ready in just 45 minutes (plus marinating time), this easy-to-make recipe is ideal for backyard BBQs, quick weeknight dinners, or when you're craving a vacation on a plate. Serve with steamed rice or a light salad and savor the island-inspired goodness! Perfect for those searching for "grilled teriyaki chicken" or "Hawaiian chicken recipes," this dish is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 1 tablespoon, grated Fresh ginger
- 2 cloves, minced Garlic
- 0.5 cup Pineapple juice
- 6 slices Pineapple rings
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame seeds
- 2 stalks, chopped Green onions
Instructions
In a medium mixing bowl, whisk together soy sauce, brown sugar, honey, grated ginger, minced garlic, and pineapple juice to create the teriyaki marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish and pour half of the marinade over the chicken. Reserve the other half for later. Seal the bag or cover the dish, and marinate the chicken in the refrigerator for at least 2 hours, or overnight for optimal flavor.
Preheat your grill or grill pan over medium heat. If using an outdoor grill, lightly oil the grates to prevent sticking.
Remove the chicken thighs from the marinade, allowing any excess marinade to drip off. Discard the used marinade. Grill the chicken for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
While the chicken is grilling, prepare the teriyaki glaze. Pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch and water to form a slurry. Gradually whisk the slurry into the simmering sauce and cook until the glaze thickens, about 2-3 minutes. Remove from heat.
During the last few minutes of grilling, place the pineapple rings on the grill and cook for 2 minutes per side, or until lightly caramelized with grill marks.
Brush the grilled chicken with the thickened teriyaki glaze before serving, and garnish with sesame seeds and chopped green onions.
Serve the Hawaiian Teriyaki Chicken with the grilled pineapple slices on the side, along with steamed rice or a light salad if desired.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5166 mg | 225% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 147.9 g | ||
| Protein | 173.5 g | 347% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 280 mg | 22% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2884 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
