Hawaiian Teriyaki Chicken Dish (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
3 pounds boneless, skinless chicken thighs
02 -
1 cup soy sauce
03 -
1 cup pineapple juice or pineapple chunks with juice
04 -
1 cup packed brown sugar
05 -
5 cloves mashed garlic
06 -
1 tablespoon fresh minced ginger
# Instructions:
01 -
In a large bowl, mix together the pineapple juice, soy sauce, and brown sugar until the sugar is dissolved. Add the minced ginger and mashed garlic.
02 -
Place the chicken thighs in the marinade, ensuring they are fully submerged. Marinate for a minimum of 24 hours, up to 3 days for optimal flavor. If time is short, proceed to cooking immediately.
03 -
Grill the chicken over high heat until browned, then transfer to a pot on the grill. Add fresh teriyaki sauce to the pot to steam the chicken, keeping it tender and juicy.
04 -
Cut the chicken into bite-sized pieces. In a large skillet or wok, heat a little sesame oil over medium-high heat. Sauté the chicken until white on the outside, then add the marinade. Simmer until the sauce thickens and the chicken is fully cooked.
05 -
Keep chicken thighs whole. In a large skillet, sear each thigh on both sides until golden brown. Add the marinade and simmer until the sauce reduces and the chicken is fully cooked.
06 -
Place chicken and marinade into a slow cooker or pressure cooker. Cook until tender. Separately, simmer the marinade on the stovetop for 20-30 minutes until thickened, then serve with the chicken either whole or shredded.
07 -
Preheat the oven to 350°F (175°C). Place chicken thighs in a baking dish and pour 1-2 cups of teriyaki sauce over them. Bake for 35-40 minutes, brushing with sauce halfway through. Use a digital thermometer to ensure the internal temperature reaches 165°F (74°C) before serving.
# Notes:
01 -
Chicken is fully cooked when its internal temperature reaches 165°F (74°C).
02 -
The marinade can be thickened by simmering it separately on the stovetop.