Description
Sweet and savory Hawaiian‑style teriyaki chicken marinated with pineapple, soy, brown sugar, garlic, and ginger, then grilled or broiled to a glossy finish.
Ingredients
- 1½ lbs (≈680 g) boneless, skinless chicken thighs
- 1 cup soy sauce
- 1 cup brown sugar (packed)
- 1 cup pineapple juice
- 4 cloves garlic, chopped
- 1 tablespoon fresh ginger, minced
- Optional garnish: green onions, sliced
Instructions
- In a bowl, whisk together soy sauce, brown sugar, pineapple juice, chopped garlic, and minced ginger until the sugar dissolves.
- Place chicken thighs in a resealable bag or dish, pour marinade over, seal, and refrigerate for at least 4 hours (overnight for best flavor).
- Preheat grill (or broiler/oven) to medium‑high heat.
- Remove chicken from marinade; reserve the marinade.
- Bring reserved marinade to a boil in a saucepan, then reduce heat and simmer for 5‑10 minutes until it thickens slightly (this will be used as sauce/glaze).
- Grill chicken about 5‑6 minutes per side or until internal temperature reaches 165 °F (≈74 °C), brushing with the cooked sauce during the last few minutes.
- Let chicken rest 5‑10 minutes (tent under foil) before slicing. Drizzle with more sauce, garnish with green onions, and serve.
Notes
- Using chicken thighs gives juicier, more flavorful result than breasts.
- Marinate overnight if possible for deeper flavor.
- Do not use raw marinade directly as glaze unless boiled first to kill bacteria.
- Brush with sauce at end for more caramelization but avoid burning the sugars.
- Serve with sticky or white rice, grilled pineapple, or steamed vegetables for a balanced meal.
Nutrition
- Serving Size: 1 thigh (≈136 g)
- Calories: 523 kcal
- Sugar: 48 g
- Sodium: 2711 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: (approx) 17 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 133 mg
