Description

Tender, juicy chicken thighs glazed in a sweet–savory homemade teriyaki sauce with tropical pineapple notes. Serve over steamed rice and grilled pineapple for an island-inspired feast!

Ingredients

Scale

For the Chicken & Marinade

1½ lbs (700 g) boneless, skinless chicken thighs (or breasts), trimmed
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp sesame oil

For the Teriyaki–Pineapple Sauce

½ cup (120 ml) low-sodium soy sauce
½ cup (120 ml) pineapple juice (fresh or canned)
¼ cup (50 g) light brown sugar, packed
2 Tbsp honey or maple syrup
2 Tbsp mirin (optional, for depth)
2 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 Tbsp cornstarch + 1 Tbsp cold water (slurry)

For Serving & Garnish

1 cup cooked jasmine or short-grain rice
4–6 slices fresh pineapple (optional, for grilling)
1 Tbsp vegetable oil (for grill/pan)
2 green onions, thinly sliced
1 tsp sesame seeds (white or black)

Instructions

1️⃣ Marinate the chicken:

In a medium bowl, whisk soy sauce, rice vinegar, and sesame oil.
Add chicken thighs, toss to coat, cover, and refrigerate 15–20 minutes (or up to 2 hours).

2️⃣ Make the teriyaki–pineapple sauce:

In a small saucepan over medium heat, combine soy sauce, pineapple juice, brown sugar, honey, mirin (if using), garlic, and ginger.
Bring to a gentle simmer, stirring until sugar dissolves.

3️⃣ Thicken the sauce:

Stir the cornstarch slurry until smooth, then whisk into the simmering sauce.
Continue cooking, stirring constantly, until the sauce becomes glossy and coats the back of a spoon, about 1–2 minutes. Remove from heat and set aside.

4️⃣ Cook the pineapple (optional):

Preheat a grill pan or skillet over medium-high heat. Brush pineapple slices with a little vegetable oil.
Grill 2–3 minutes per side until char marks appear. Remove and keep warm.

5️⃣ Cook the chicken:

Wipe out the grill pan or skillet and heat 1 Tbsp vegetable oil over medium-high heat.
Add marinated chicken (discarding excess marinade) and cook 5–6 minutes per side, until golden and cooked through (internal temp 165 °F/74 °C).

6️⃣ Glaze & finish:

Reduce heat to low. Pour about two-thirds of the teriyaki–pineapple sauce over the chicken and turn to coat, cooking 1–2 minutes more until the glaze clings.
Remove chicken to a cutting board; let rest 3 minutes, then slice.

7️⃣ Assemble and serve:

Divide rice among plates or bowls. Top with sliced teriyaki chicken and grilled pineapple rounds.
Drizzle remaining sauce over everything. Garnish with green onions and sesame seeds.

Notes

Marinade make-ahead: Marinate chicken up to 8 hours ahead for an even deeper flavor.
Oven option: Bake chicken at 400 °F (200 °C) for 20–25 minutes, then brush with sauce and broil 2–3 minutes to caramelize.
Pineapple swap: Use mandarin orange segments or mango slices for a different tropical twist.
Vegetarian version: Substitute firm tofu or portobello caps—press tofu well, skip marinade step, and glaze as directed.
Extra heat: Stir ½ tsp red pepper flakes into the sauce or top with sliced fresh chili for a spicy kick.
Side suggestions: Serve alongside steamed broccoli, sautéed snap peas, or a crisp cucumber–carrot salad for a complete meal.

Prep Time: 15 minutes (plus marinating)
Cook Time: 20 minutes