Aloha, friends! There’s a special kind of magic that happens in my kitchen when I make this Hawaiian Style Teriyaki Chicken. I first fell for this dish on a rainy Sunday, craving a taste of sunshine and a break from the usual weeknight rotation. As the sweet, garlicky, and ginger-spiked teriyaki sauce started simmering, my entire home was filled with the most incredible aroma—a tropical, savory-sweet perfume that instantly lifted my spirits. The first bite of the sticky, caramelized chicken over a bowl of fluffy rice felt like a warm hug. It’s become my go-to recipe for turning an ordinary day into a mini-vacation, and I’m so excited to share that feeling with you.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup low-sodium soy sauce
- 1/4 cup pineapple juice (from a can of pineapple chunks is perfect)
- 3 tablespoons brown sugar, packed
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 1 tablespoon neutral oil (like avocado or vegetable oil)
- 1 cup fresh pineapple chunks
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
A quick note on a few key players: I’m adamant about using fresh ginger and garlic here. The jarred stuff just doesn’t have the same vibrant, punchy flavor that makes this sauce sing. Trust me, it makes a huge difference. For the pineapple juice, using the juice from the can of chunks you’ll need later is my favorite kitchen hack—it adds a deeper, more authentic fruitiness than bottled juice alone. And please, don’t be tempted to use chicken breasts instead of thighs. Thighs stay incredibly juicy and tender through the simmering process, while breasts can easily dry out.(See the next page below to continue…)