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Hawaiian Style Teriyaki Chicken

Hawaiian Style Teriyaki Chicken
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Easy Hawaiian Style Teriyaki Chicken features tender chicken glazed in a vibrant, sweet and tangy sauce made with soy, pineapple juice, brown sugar, garlic, ginger, and rice vinegar. Ready in under 30 minutes, this flavorful dish embodies the classic Hawaiian taste, perfect for quick weeknight meals, family dinners, or meal prep. Serve it with rice, veggies, or in wraps for a versatile and kid-approved meal full of island-inspired deliciousness.

Ingredients

Scale

Chicken

  • 1.5 lbs boneless chicken thighs or breasts

Teriyaki Marinade & Glaze

  • 1/3 cup soy sauce (or tamari for gluten-free)
  • 1/3 cup pineapple juice
  • 3 tablespoons brown sugar
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water (for slurry)

Garnish

  • 2 green onions, thinly sliced
  • Optional: toasted sesame seeds
  • Optional: crushed macadamia nuts

Instructions

  1. Prepare the Marinade: In a medium bowl, combine 1/3 cup soy sauce, 1/3 cup pineapple juice, 3 tablespoons brown sugar, minced garlic, grated ginger, and 1 tablespoon rice vinegar. Stir until the sugar dissolves completely, creating a balanced marinade.
  2. Marinate the Chicken: Place 1.5 lbs boneless chicken thighs or breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, seal, and refrigerate for at least 20 minutes and up to 2 hours for maximum flavor and tenderness.
  3. Cook the Chicken: Heat a skillet or grill pan over medium heat with a small amount of oil. Remove chicken from the marinade, reserving the liquid. Cook the chicken for 5-7 minutes per side until fully cooked and nicely browned.
  4. Make the Teriyaki Glaze: Pour the reserved marinade into a small saucepan and bring to a gentle boil. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Whisk the slurry into the simmering sauce and cook for 2-3 minutes, stirring continuously until thickened.
  5. Glaze the Chicken: Return the cooked chicken to the pan, coating it evenly with the thickened teriyaki glaze. Let it simmer for another minute so the sauce clings to the chicken, adding shine and extra flavor.

Notes

  • Marinate chicken longer (up to overnight) for juicier, more flavorful meat.
  • Do not overcrowd the pan while cooking; cook in batches if needed to get a good sear.
  • Use fresh ginger and garlic for the most authentic taste.
  • Add cornstarch slurry gradually to prevent lumps in the glaze.
  • Let cooked chicken rest a few minutes before serving to lock in juices.

Nutrition

Keywords: Hawaiian teriyaki chicken, easy chicken recipe, sweet and tangy chicken, quick weeknight dinners, Hawaiian cuisine, meal prep, gluten-free teriyaki

Find it online: https://recipesbykaeli.com/hawaiian-style-teriyaki-chicken/