Hawaiian Teriyaki Chicken
Hawaiian Teriyaki Chicken is a delightful dish that infuses the sweetness of pineapple with the savory richness of soy sauce. This winning combination brings a taste of the islands right into your kitchen. If you’re looking to impress family or friends with a delicious, tropical meal, this recipe is just what you need.
Why Make This Recipe
Making Hawaiian Teriyaki Chicken is an adventure in flavor that many will enjoy. It’s not only incredibly easy to prepare but also offers plenty of room for customization. Whether you’re hosting a backyard barbecue, preparing a family weeknight dinner, or just craving a taste of the tropics, this dish fits the bill. The combination of flavorful marinade and simple cooking techniques means you’ll have a juicy, tender chicken. Plus, it looks gorgeous on a plate, making it perfect for sharing.
How to Make Hawaiian Teriyaki Chicken
Creating this Hawaiian Teriyaki Chicken is a straightforward process that involves marinating, grilling, and glazing. Let’s dive into the details so that you can wow everyone with your delicious dish.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup pineapple juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (optional)
- 2 teaspoons water (for cornstarch slurry, optional)
- 2 tablespoons green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Directions
- In a mixing bowl, whisk together the soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, and sesame oil until fully combined.
- Place the chicken thighs in a zip-top bag or a shallow dish and pour in half the marinade. Reserve the remaining half for later.
- Seal the bag or cover the dish, then refrigerate the marinating chicken for at least 1 hour, preferably 4 hours or overnight.
- Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the used marinade.
- Cook the chicken for 4–5 minutes per side until fully cooked and nicely caramelized.
- Meanwhile, add the reserved marinade to a saucepan and bring to a boil, then reduce the heat and simmer for 5–7 minutes.
- If you’d like a thicker glaze, stir in a slurry of 1 teaspoon of cornstarch mixed with 2 teaspoons of water and heat until thickened.
- Brush the glaze over the cooked chicken. Garnish with chopped green onions and sesame seeds before serving hot.
Pro Tips for Success with Hawaiian Teriyaki Chicken
- Marinate Longer: For maximum flavor infusion, consider marinating the chicken thighs for up to 24 hours. The longer the chicken sits in the marinade, the tastier it becomes.
- Grilling Method: If using a grill, ensure your grill is preheated to achieve grill marks and a caramelized exterior. A grill pan on the stove can also work wonders!
- Rest Before Serving: Let the chicken rest for a few minutes after cooking. This helps retain moisture and enhances flavor.
- Garnish Smartly: Enhance visual appeal by adding additional garnishes like pineapple chunks or avocado slices.
- Check Doneness: Use a meat thermometer to ensure chicken is cooked through. A safe internal temperature is 165°F (75°C).
Flavor Variations of Hawaiian Teriyaki Chicken
- Spicy Twist: Add a teaspoon of red pepper flakes or sliced jalapeños in the marinade for a spicy kick.
- Tropical Twist: Mix in diced mango or coconut milk to the marinade for a more tropical flair.
- Smoky Flavor: If you love smokiness, consider using smoked soy sauce or adding liquid smoke to the marinade.
- Herbal Infusion: Incorporate fresh herbs such as cilantro or basil into the marinade to add a verdant twist.
- Fruit-Infused Glaze: Substitute part of the pineapple juice with orange or pomegranate juice for a unique glaze.
Serving Suggestions for Hawaiian Teriyaki Chicken
For the ultimate Hawaiian experience, serve Teriyaki Chicken over a bed of fluffy jasmine rice or coconut rice. To add color and crunch, pair it with a fresh salad of mixed greens, mandarin oranges, and shredded carrots. You could also serve it with grilled vegetables or steamed broccoli for a balanced meal. If you’re feeling festive, consider offering some Hawaiian rolls on the side to soak up that delicious glaze!
Storage and Freezing Instructions for Hawaiian Teriyaki Chicken
Allow any leftover Hawaiian Teriyaki Chicken to cool completely before storing it. Store in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual portions tightly in plastic wrap and place them in a freezer bag. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then reheat gently in the microwave or on the stovetop.
Nutrition Facts for Hawaiian Teriyaki Chicken (Per Serving)
- Calories: 310
- Protein: 23g
- Carbohydrates: 27g
- Fat: 10g
- Fiber: 1g
- Sodium: 700mg
FAQ About Hawaiian Teriyaki Chicken
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used instead of thighs, but they may require less cooking time. Ensure they are cooked through to an internal temperature of 165°F (75°C).
Is there a vegetarian option for this recipe?
Yes! You can substitute the chicken with tofu or tempeh. Marinate them in the same sauce and grill or pan-sear until golden and heated through.
How can I make this recipe gluten-free?
To make Hawaiian Teriyaki Chicken gluten-free, simply swap out the soy sauce for a gluten-free soy sauce or tamari. Most other ingredients are naturally gluten-free.
Can I bake this chicken instead of grilling it?
Of course! Preheat your oven to 400°F (200°C) and place the marinated chicken on a prepared baking sheet. Bake for around 25-30 minutes or until fully cooked, brushing it with reserved marinade halfway through.
What sides go well with Hawaiian Teriyaki Chicken?
Serving Hawaiian Teriyaki Chicken with fluffy rice, fresh salad, or grilled vegetables pairs well. You could also incorporate potato salad or coleslaw for a refreshing addition.
Final Thoughts
Hawaiian Teriyaki Chicken brings a taste of tropical paradise into your home, making it a truly delightful dish for any occasion. Whether you’re preparing it for a special gathering or simply a cozy weeknight dinner, the combination of flavors offers something for everyone. With a few straightforward steps, you can create a dish that not only satisfies but also impresses. Enjoy the process, and most importantly, enjoy every bite!
Print
Hawaiian Teriyaki Chicken
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A delightful dish that infuses the sweetness of pineapple with the savory richness of soy sauce, bringing a taste of the islands into your kitchen.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup pineapple juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (optional)
- 2 teaspoons water (for cornstarch slurry, optional)
- 2 tablespoons green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- In a mixing bowl, whisk together the soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, and sesame oil until fully combined.
- Place the chicken thighs in a zip-top bag or a shallow dish and pour in half the marinade. Reserve the remaining half for later.
- Seal the bag or cover the dish, then refrigerate the marinating chicken for at least 1 hour, preferably 4 hours or overnight.
- Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the used marinade.
- Cook the chicken for 4–5 minutes per side until fully cooked and nicely caramelized.
- Add the reserved marinade to a saucepan and bring to a boil, then reduce the heat and simmer for 5–7 minutes.
- If you’d like a thicker glaze, stir in a slurry of 1 teaspoon of cornstarch mixed with 2 teaspoons of water and heat until thickened.
- Brush the glaze over the cooked chicken. Garnish with chopped green onions and sesame seeds before serving hot.
Notes
For maximum flavor, consider marinating the chicken for up to 24 hours. Let the chicken rest after cooking to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian