Hawaiian Grilled Teriyaki Chicken
This Hawaiian Grilled Teriyaki Chicken features juicy chicken thighs marinated in a sweet and savory teriyaki sauce made with pineapple juice, brown sugar, soy sauce, garlic, and ginger. It’s a delightful dish that brings the taste of the tropics to your table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup pineapple juice
- 1 cup brown sugar, packed
- 4 cloves garlic, chopped
- 1 1/2 lbs chicken thighs, boneless, skinless
- 1 cup soy sauce
- 1 tbsp fresh ginger, minced
Instructions
- Place 1 1/2 lbs of boneless, skinless chicken thighs in a bowl or a gallon-sized Ziploc bag. Set aside.
- In a medium-sized mixing bowl, combine 1 cup of soy sauce, 1 cup of packed brown sugar, 1 cup of pineapple juice, 4 chopped garlic cloves, and 1 tbsp of minced fresh ginger. Stir until the sugar dissolves.
- Pour the marinade over the chicken, pressing air out of the bag before sealing it tightly. Refrigerate overnight, or for at least 4 hours.
- Remove the chicken from the bag and set aside. Pour the marinade into a medium saucepan and bring it to a simmer over medium heat. Let it simmer for 5-10 minutes to ensure it's safe for basting.
- Preheat your grill to medium-high heat. Place the chicken thighs on the grill and brush some of the hot marinade over the top. Grill the chicken until it reaches an internal temperature of 165°F, turning as needed.
- Once cooked, place the chicken in a baking dish and pour the remaining hot teriyaki marinade over the top. Serve immediately.
Nutrition
- Calories: 350
- Sugar: 35g
- Sodium: 1400mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg