🍍 Hawaiian Teriyaki Chicken with Pineapple and Brown Sugar 🍚

Sweet, savory, and bursting with island flavor! It’s like a mini vacation on your plate!

Juicy, tender chicken thighs are marinated and cooked in a sticky-sweet teriyaki glaze made with soy sauce, pineapple juice, brown sugar, garlic, and ginger. Every bite is a balance of savory umami and tropical sweetness.

This dish is perfect for family dinners, backyard BBQs, or meal prep — and it’s just as delicious grilled, baked, or pan-seared.

📝 Ingredients

For the Chicken & Marinade:

• **3 pounds chicken thighs** (boneless and skinless preferred)
• **1 cup soy sauce** (low-sodium recommended)
• **1 cup pineapple juice** (or use canned pineapple chunks with juice)
• **1 cup brown sugar**, packed
• **5 cloves garlic**, mashed or finely minced
• **1 tablespoon fresh ginger**, minced (or 1 teaspoon ground ginger)
• **1 tablespoon sesame oil** (optional but adds richness)
• **½ teaspoon black pepper**

Optional Garnish:

• Pineapple rings or chunks (grilled or fresh)
• Sliced green onions
• Toasted sesame seeds

👨‍🍳 Instructions

1. Step 1: Make the Marinade

   In a large mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, mashed garlic, fresh ginger, sesame oil (optional), and black pepper (optional). Whisk until the sugar is dissolved and the ingredients are fully combined.

2. Step 2: Marinate the Chicken

   Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure every piece is well coated. Cover and refrigerate for **at least 2 hours**, or preferably **overnight** for maximum flavor.

   Tip: The longer the chicken marinates, the deeper the flavor. Overnight marination gives you that authentic, caramelized teriyaki taste.

3. Step 3: Cook the Chicken

   Remove chicken from the marinade and **reserve the marinade** for later use as a glaze.

   You can cook the chicken three different ways:

   Option 1: Grill (Best for Smoky Flavor)

   • Preheat your grill to **medium-high heat** and lightly oil the grates.
   • Grill chicken for **6–8 minutes per side**, or until fully cooked (internal temp **165°F / 74°C**).
   • Baste occasionally with the reserved marinade for extra glaze and flavor.

   Option 2: Oven-Baked

   • Preheat your oven to **400°F (200°C)**.
   • Place marinated chicken thighs on a foil-lined baking sheet.
   • Bake for **25–30 minutes**, basting halfway through with extra marinade.
   • For a caramelized finish, broil for 2–3 minutes at the end.

   Option 3: Pan-Seared + Glaze

   • Heat a large skillet over **medium-high heat** with a splash of oil.
   • Sear the chicken thighs for **5–7 minutes per side**, until golden brown.
   • Pour in the leftover marinade and let it simmer until thickened into a sticky glaze (about 5–8 minutes).
   Important: If using leftover marinade from raw chicken, make sure you **boil it for at least 5 minutes** before using it as a sauce to kill bacteria.

4. Step 4: Add Pineapple for That Tropical Touch

   If you’re using pineapple chunks or rings, toss them into the pan (or grill) during the **last few minutes** of cooking. They’ll caramelize beautifully and add a juicy sweetness.

5. Step 5: Serve & Garnish

   Serve the chicken hot, drizzled with that gorgeous brown sugar–pineapple glaze. Garnish with fresh pineapple pieces, chopped green onions, and toasted sesame seeds.

🍽️ Serving Suggestions

This Hawaiian Teriyaki Chicken pairs beautifully with:

• Steamed jasmine rice or coconut rice 🌴
• Grilled veggies like bell peppers, zucchini, or onions
• Hawaiian macaroni salad for a true island-style plate lunch
• Or turn it into Hawaiian chicken sliders with toasted Hawaiian rolls!

🧊 Storage & Reheating

• **Store:** Refrigerate leftovers in an airtight container for up to 4 days.
• **Freeze:** Freeze cooked chicken and sauce in freezer bags for up to 2 months.
• **Reheat:** Warm gently in a skillet over low heat with a splash of water or pineapple juice to keep it saucy.