Hawaiian Style Teriyaki Chicken
Ingredients:
- 3 pounds boneless, skinless chicken thighs
- 1 cup soy sauce
- 1 cup pineapple juice (or pineapple chunks with juice)
- 1 cup packed brown sugar
- 5 cloves garlic, mashed
- 1 tablespoon fresh ginger, minced
Instructions:
- Prepare the Marinade:
- In a large bowl, mix together the soy sauce and pineapple juice. Add in the packed brown sugar and stir until dissolved.
- Add the minced garlic and ginger to the mixture.
- Marinate the Chicken:
- Add the chicken thighs to the marinade, ensuring they are fully submerged.
- Cover the bowl and refrigerate. For the best flavor, marinate for up to 3 days. If you’re in a hurry, marinate for at least 24 hours.
Quick Option: If you can’t wait, you can boil the chicken in the sauce immediately after preparing the marinade.
- Grill Method:
- Preheat the grill to high heat.
- Grill the chicken thighs until nicely charred and cooked through.
- Place the grilled chicken in a pot on the grill, add a little fresh teriyaki sauce, and allow it to steam to keep the chicken tender and juicy.
- Bake Method:
- Preheat the oven to 350°F (175°C).
- Place the marinated chicken pieces in a baking dish.
- Bake for 35 to 40 minutes, brushing with sauce halfway through.
- Stir Fry Method:
- Cut the chicken into bite-sized pieces.
- Heat a large wok or skillet over medium-high heat, and add a little sesame oil.
- Add the chicken pieces and sauté until white on the outside.
- Add the marinade and simmer until the sauce thickens and the chicken is cooked through.
- Stove Top Method:
- Keep the chicken pieces whole.
- In a large skillet, sear each chicken thigh on both sides until golden brown.
- Add the marinade and simmer until the sauce has reduced and thickened.
- Crock Pot / Instant Pot Method:
- Add the chicken and marinade to the slow cooker or pressure cooker.
- Cook until the chicken is tender.
- For a thicker sauce, simmer it in a separate pot on the stove until reduced (about 20-30 minutes).
- Serve the chicken whole or shred it.
20 Most Popular Questions and Their Answers Related to Hawaiian Style Teriyaki Chicken
- Can I use chicken breasts instead of thighs?
- Yes, but thighs are recommended for juicier results.
- Can I use canned pineapple chunks?
- Yes, just make sure to include the juice for the marinade.
- How long should I marinate the chicken?
- Ideally, marinate for up to 3 days, but at least 24 hours for best flavor.
- Can I make this dish gluten-free?
- Yes, use a gluten-free soy sauce or tamari.
- Can I use honey instead of brown sugar?
- Yes, honey can be a great substitute for brown sugar.
- Can I freeze the marinated chicken?
- Yes, you can freeze the marinated chicken for up to 3 months.
- What side dishes go well with this chicken?
- Rice, steamed vegetables, or a fresh salad are great options.
- Can I cook the chicken in the oven from frozen?
- It’s better to thaw the chicken first for even cooking.
- Can I add vegetables to the stir fry?
- Yes, bell peppers, onions, and snap peas are great additions.
- What type of soy sauce should I use?
- Regular soy sauce is recommended, but low-sodium can be used to reduce salt content.
- How do I thicken the sauce if it’s too thin?
- Simmer the sauce longer or add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water).
- Can I use fresh pineapple?
- Yes, fresh pineapple and its juice can be used.
- How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 3 days.
- Can I use ground ginger instead of fresh?
- Yes, but use half the amount as ground ginger is more concentrated.
- What can I use instead of garlic?
- Garlic powder can be used as a substitute (1/4 tsp per clove).
- Can I cook the chicken on a stovetop grill pan?
- Yes, a grill pan works well for this recipe.
- Is this recipe spicy?
- No, but you can add chili flakes or sriracha for heat.
- Can I use dark soy sauce?
- Yes, but it will give a stronger, more robust flavor.
- How do I prevent the chicken from sticking to the grill?
- Make sure the grill is well-oiled and preheated.
- Can I double the recipe?
- Yes, just ensure you have a large enough container for marinating.
30 Secrets to Master the Recipe
- Use fresh ginger and garlic for the best flavor.
- Marinate the chicken for the full 3 days if possible for maximum flavor.
- Use pineapple chunks for added texture and flavor.
- Grill over high heat to get a nice char on the chicken.
- Let the chicken rest after grilling for juicier meat.
- Use a meat thermometer to ensure the chicken is cooked through (165°F/75°C).
- Simmer the sauce after grilling to reduce and thicken it if needed.
- Add a splash of sesame oil to the marinade for extra flavor.
- Use dark brown sugar for a richer, molasses-like flavor.
- Keep a little extra marinade aside for basting.
- Grill the pineapple chunks alongside the chicken for a smoky flavor.
- Use fresh pineapple juice if possible.
- Add a teaspoon of cornstarch to the marinade for a thicker sauce.
- Use skin-on chicken thighs for more flavor.
- Sear the chicken thighs first before baking for a crispier texture.
- Cover the chicken with foil if baking to retain moisture.
- Baste the chicken regularly during grilling.
- Use a charcoal grill for a smoky flavor.
- Let the chicken come to room temperature before grilling.
- Serve with fresh lime wedges for added zing.
- Garnish with green onions for a fresh touch.
- Serve with a side of jasmine rice for a complete meal.
- Add a pinch of red pepper flakes for a slight kick.
- Use coconut aminos as a soy sauce alternative for a sweeter taste.
- Serve with a side of grilled vegetables.
- Add a dash of fish sauce to the marinade for depth of flavor.
- Use a marinade injector to infuse the chicken with more flavor.
- Soak wooden skewers in water if making kebabs to prevent burning.
- Use a non-stick spray on the grill grates to prevent sticking.
- Enjoy the process and make adjustments to suit your taste preferences.