Here’s a sweet and savory **Hawaiian Teriyaki Chicken** recipe — juicy chicken glazed with a pineapple-teriyaki sauce, perfect with rice or grilled veggies.
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# 🍍 **Hawaiian Teriyaki Chicken**
## ⭐ Ingredients (Serves 4)
### **Chicken**
* 4 boneless, skinless chicken breasts (or thighs)
* Salt & pepper, to taste
* 1–2 tbsp vegetable oil
### **Teriyaki Sauce**
* ½ cup soy sauce
* ½ cup pineapple juice (from canned or fresh pineapple)
* ¼ cup brown sugar
* 2 tbsp honey
* 2 cloves garlic, minced
* 1 tsp grated ginger
* 1 tbsp cornstarch + 2 tbsp water (slurry, for thickening)
### **Optional Garnishes**
* Pineapple chunks, grilled or canned
* Sliced green onions
* Toasted sesame seeds
* Cooked rice, for serving
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## 👩🍳 Instructions
### **1. Prepare the chicken**
* Season chicken with salt and pepper.
* Heat oil in a skillet over medium-high heat.
* Sear chicken 4–5 minutes per side until golden brown. Remove and set aside.
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### **2. Make the teriyaki sauce**
1. In the same skillet, combine soy sauce, pineapple juice, brown sugar, honey, garlic, and ginger.
2. Bring to a simmer for 3–4 minutes.
3. Stir in cornstarch slurry and cook 1–2 minutes until sauce thickens slightly.
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### **3. Glaze the chicken**
* Return chicken to the skillet.
* Spoon sauce over chicken and simmer 3–5 minutes until fully cooked (internal temp 165°F / 74°C) and coated in glaze.
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### **4. Serve**
* Serve chicken over rice or with stir-fried vegetables.
* Garnish with pineapple chunks, sliced green onions, and sesame seeds.
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## ⭐ Tips & Variations
* **Grilled version:** Marinate chicken in sauce for 30–60 minutes, then grill, brushing with reserved sauce.
* **Vegetarian alternative:** Use firm tofu or portobello mushrooms with the same sauce.
* **Extra flavor:** Add a splash of rice vinegar or orange juice for tang.
* **Spicy twist:** Add ½ tsp red pepper flakes or sriracha to the sauce.
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If you want, I can also give you a **sheet pan Hawaiian Teriyaki Chicken with veggies**, or a **slow cooker version** that’s extra tender.
