Hawaiian Teriyaki Chicken

Ingredients

• 2 lb boneless, skinless chicken thighs
• 1 tbsp neutral cooking oil
• 2 cups fresh pineapple chunks
• 2 green onions, sliced
• 1 tbsp sesame seeds
• Cooked white or jasmine rice for serving
• For the Hawaiian teriyaki marinade & sauce:
• ½ cup low-sodium soy sauce
• ½ cup pineapple juice
• ⅓ cup packed brown sugar
• 3 tbsp honey
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• For thickening the sauce:
• 1 tbsp cornstarch
• 2 tbsp cold water

Method

1. 1

   Whisk together soy sauce, pineapple juice, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil.

2. 2

   Place the chicken thighs in a resealable bag or covered container. Pour approximately ¾ cup of the teriyaki mixture over the chicken. Keep the remaining mixture separate and refrigerated for the sauce. Refrigerate the chicken for at least 30 minutes or up to 8 hours.

3. 3

   Remove the chicken from the marinade and discard the marinade that touched the raw chicken. Pat away excessive liquid so the chicken browns instead of steaming.

4. 4

   Heat oil in a large skillet or grill pan over medium-high heat. Add the chicken and cook for approximately 5–7 minutes on each side until caramelized on the outside and at least 165°F internally. Transfer to a plate and allow it to rest for 5 minutes.

5. 5

   Add pineapple chunks to the same skillet. Cook for approximately 2–3 minutes, turning occasionally, until lightly browned around the edges. Remove and set aside.

6. 6

   Pour the reserved, uncontaminated teriyaki mixture into the skillet and bring it to a gentle simmer. Mix cornstarch with cold water until completely smooth, then slowly whisk the slurry into the simmering sauce. Cook for 1–2 minutes until it becomes thick, glossy, and able to coat the back of a spoon.

7. 7

   Slice the rested chicken or leave the thighs whole. Return them to the skillet and toss or brush generously with the teriyaki glaze. Add the caramelized pineapple and cook for another minute.

8. 8

   Spoon jasmine or white rice into bowls and top with the glazed chicken and pineapple. Drizzle extra teriyaki sauce over everything and finish with sliced green onions and sesame seeds.