Ah, Hawaiian-Style Teriyaki Chicken—sweet, savory, and slightly tangy with that tropical flair. Here’s a full recipe for juicy, flavorful chicken:
Ingredients (serves 3–4)
For the chicken:
- 1 lb (450 g) boneless, skinless chicken thighs (or breasts)
- Salt and pepper, to taste
- 1–2 tbsp vegetable oil
For the teriyaki sauce:
- ½ cup soy sauce
- ¼ cup brown sugar or honey
- 2 tbsp pineapple juice (fresh or canned)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp cornstarch + 1 tbsp water (optional, for thicker sauce)
Optional garnish / additions:
- Pineapple chunks
- Sliced green onions
- Sesame seeds
- Steamed rice, for serving
Instructions
1. Prepare the sauce
- In a small bowl, mix soy sauce, brown sugar (or honey), pineapple juice, garlic, and ginger.
- Optional: set aside cornstarch slurry if you want a thicker sauce later.
2. Cook the chicken
- Season chicken lightly with salt and pepper.
- Heat oil in a skillet over medium-high heat.
- Sear chicken 3–4 minutes per side until golden brown and mostly cooked through. Remove and set aside.
3. Simmer the sauce
- In the same skillet, pour in the teriyaki sauce mixture.
- Bring to a gentle simmer.
- Optional: add cornstarch slurry to thicken.
- Add pineapple chunks if using.
4. Combine
- Return chicken to the skillet.
- Simmer 5–7 minutes, spooning sauce over the chicken, until fully cooked (165°F / 74°C internally) and coated in the glossy sauce.
5. Serve
- Serve over steamed rice.
- Garnish with sliced green onions and sesame seeds for that classic Hawaiian teriyaki look.
If you want, I can also give a sheet-pan version that lets you bake the chicken and pineapple together for minimal cleanup and a slightly caramelized finish.
Do you want me to give that version too?
