Prep time: 15 mins (plus marinating) | Cook time: 15 mins | Servings: 4
Ingredients
- The Protein: 1.5 lbs boneless, skinless chicken thighs (best for staying juicy).
- The Hawaiian Marinade & Sauce:
- 1 cup pineapple juice.
- 1/2 cup soy sauce.
- 1/4 cup brown sugar.
- 1 tbsp fresh ginger, minced.
- 2 cloves garlic, minced.
- 1 tbsp sesame oil.
- The Slurry (for thickening): 1 tbsp cornstarch mixed with 1 tbsp water.
- For Serving:
- 3 cups cooked white rice.
- Sliced green onions (for garnish).
- Optional: Extra teriyaki sauce on the side for dipping.
Instructions
- Marinate: In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, garlic, and sesame oil. Reserve 1/2 cup for glazing. Place the chicken in a zip-top bag with the remaining marinade and refrigerate for at least 30 minutes (up to 4 hours).
- Grill: Preheat a grill or stovetop grill pan to medium-high heat. Remove chicken from the marinade and grill for 5–7 minutes per side until charred and cooked through (internal temp of 165°F).
- Thicken Sauce: While the chicken cooks, pour the reserved 1/2 cup of sauce into a small saucepan. Bring to a simmer, whisk in the cornstarch slurry, and cook until it becomes a thick, glossy glaze.
- Slice: Let the chicken rest for 5 minutes, then slice it into strips.
- Assemble: Place a generous portion of white rice in a bowl. Top with the sliced chicken and drizzle heavily with the thickened teriyaki glaze.
- Garnish: Sprinkle with fresh sliced green onions for a pop of color and bite.