Boneless, skinless chicken thighs
3 lbs
Juicier than breasts — holds up to sauce
Soy sauce (low-sodium)
1 cup
For salty depth — use tamari for gluten-free
Pineapple juice (100% pure)
1 cup
Tenderizes meat + adds sweetness
Brown sugar (packed)
1 cup
For that glossy, sticky glaze
Garlic, minced (fresh)
5 cloves
Don’t skip — it’s essential
Fresh ginger, grated
1 tbsp
Bright, zesty kick — pre-minced works in a pinch
Optional: Pineapple chunks (in juice)
1 cup
Add during cooking for bursts of fruit
Optional thickener: Cornstarch slurry
1 tbsp cornstarch + 2 tbsp water
For extra-glossy sauce
No fresh ginger? Use 1 tsp ground ginger — but fresh is best.
Step-by-Step: How to Make Hawaiian-Style Teriyaki Chicken
Step 1: Make the Teriyaki Sauce
In a saucepan, combine:
Soy sauce
Pineapple juice
Brown sugar
Minced garlic
Grated ginger
Bring to a gentle boil over medium heat
Simmer 5–7 minutes, stirring until sugar dissolves
Optional: Stir in cornstarch slurry — cook 1–2 more minutes until thickened
Remove ½ cup for serving later — set aside
Taste and adjust: Want it sweeter? Add honey. Tangier? Splash of rice vinegar.
Step 2: Cook the Chicken
Pat chicken thighs dry — helps them sear better
Heat oil in a large skillet, grill pan, or wok over medium-high heat
Add chicken — cook 5–6 minutes per side, until golden and cooked through (165°F internal temp)
Remove and let rest briefly
Grill option: Skewer and grill 4–5 mins per side.
Step 3: Glaze & Finish
Reduce heat to medium-low
Return chicken to the pan
Pour remaining teriyaki sauce over the top
Add pineapple chunks (if using)
Simmer 3–5 minutes, spooning sauce over chicken until glazed and sticky
Don’t boil too long — sauce can burn.
Step 4: Serve & Savor
Slice or serve whole — each piece should be sticky, juicy, and bursting with island flavor
Plate over steamed white rice or coconut rice
Top with:
Extra pineapple
Sliced green onions
Sesame seeds
A drizzle of reserved sauce
Pair with:
Grilled veggies
Mac salad
Or just a fork — it’s that good
Leftovers? Store in the fridge for up to 5 days — reheat gently to preserve texture.
Pro Tips for the Best Teriyaki Every Time
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