Hawaiian Teriyaki Chicken
A delicious and easy Hawaiian Teriyaki Chicken recipe that's ready in 30 minutes! Sweet, savory, and perfect for a quick weeknight dinner.
Ingredients
- 3 pounds boneless skinless chicken thighs
- 1 ½ cups soy sauce
- 1 ½ cups packed brown sugar
- 1 ½ cups pineapple juice
- 2 tablespoons sesame oil
- 8 cloves garlic chopped
- 2 tablespoons fresh ginger minced
- Green onions finely chopped
- 5 cups cooked white sticky rice
Instructions
- Prepare the Chicken: Cut large chicken thighs into smaller, bite-sized pieces. Pat the chicken dry with paper towels.
- Make the Marinade and Marinate: Whisk together soy sauce, brown sugar, pineapple juice, sesame oil, garlic, and ginger. Marinate chicken in the mixture for at least 30 minutes (up to 4 hours).
- Make the Teriyaki Sauce: Pour the marinade from the chicken into a saucepan. Bring to a boil, then simmer for 15-20 minutes, or until slightly thickened.
- Cook the Chicken: Grill, pan-fry, or bake the chicken until cooked through (internal temperature of 165°F/74°C). Baste with the teriyaki sauce during cooking. Grilling: 5-7 minutes per side. Pan-frying: 5-7 minutes per side. Baking: 20-25 minutes at 400°F (200°C).
- Serve: Serve the chicken over rice and garnish with green onions.
Notes
- For grilling: Lightly oil grill grates and soak wooden skewers. Add pineapple chunks or wood chips for smoky flavor.
- For pan-frying: Don’t overcrowd the pan. Thin sauce with water/pineapple juice if needed.
- For baking: Line the baking sheet with parchment paper. Flip chicken halfway through. Broil for crispy skin.
- Serving suggestions: Rice, macaroni salad, grilled pineapple, steamed vegetables, roasted sweet potatoes, Asian slaw, stir-fried noodles.