Hawaiian Teriyaki Chicken
Transport your dinner table to the islands with this mouthwatering Hawaiian Teriyaki Chicken. Featuring tender chicken thighs marinated in a vibrant, sweet, and savory blend of pineapple juice, soy sauce, ginger, and garlic, this dish creates a sticky, caramelized glaze that is guaranteed to impress. Perfectly grilled and served over warm sticky rice, it is a comforting, family-friendly masterpiece that turns any weeknight into a tropical getaway.
- Prep Time: 20
- Cook Time: 15
- Total Time: 275
- Yield: 6 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Halal
Ingredients
3 pounds boneless, skinless chicken thighs
1 1/2 cups soy sauce
1 1/2 cups brown sugar, packed
1 1/2 cups pineapple juice
2 tablespoons sesame oil
8 cloves garlic, chopped
2 tablespoons fresh ginger, minced
Green onions, chopped for garnish
5 cups cooked white sticky rice
Instructions
Use a meat tenderizer to gently pound chicken thighs to an even thickness.
Place chicken into a large gallon-sized Ziploc bag.
Whisk soy sauce, brown sugar, pineapple juice, sesame oil, garlic, and ginger in a bowl until sugar dissolves.
Pour marinade into the bag with the chicken, seal, and refrigerate for at least 4 hours or overnight.
Remove chicken from the bag and set aside.
Simmer remaining marinade in a saucepan for 5-10 minutes to create a glaze.
Grill chicken over medium-high heat until the internal temperature reaches 165 degrees, brushing frequently with the prepared glaze.
Serve grilled chicken over warm sticky rice, drizzled with extra glaze and topped with fresh green onions.
Notes
Ensure you simmer the leftover marinade thoroughly to make it food-safe for use as a glaze. You can substitute chicken breasts if preferred, but thighs remain juicier during grilling. Store leftovers in an airtight container for up to 3 days.
Find it online: https://elitesrecipes.com/hawaiian-teriyaki-chicken/