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Hawaiian Teriyaki Chicken

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This Hawaiian Teriyaki Chicken combines sweet, savory, and tangy flavors into one irresistible dish. Juicy chicken is coated in a glossy teriyaki sauce with pineapple chunks, creating the perfect balance of tropical sweetness and umami-rich flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Hawaiian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless chicken breasts about 1 inch thick
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup pineapple chunks fresh or canned, drained
  • 2 tablespoons pineapple juice reserved from can or fresh juice
  • 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar or honey
  • 1 tablespoon rice vinegar or apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon cornstarch optional, for thickening
  • 2 tablespoons water to mix with cornstarch
  • 1 tablespoon green onions or parsley chopped, for garnish

Equipment

  • Large skillet
  • Paper towels
  • Measuring spoons
  • Small bowl

Method
 

  1. Pat chicken breasts dry with paper towels and season with salt and pepper on both sides.
  2. Heat olive oil and butter in a large skillet over medium-high heat until butter is melted and foamy.
  3. Add seasoned chicken breasts and sear for 3-4 minutes per side until golden-brown. Remove from skillet and set aside.
  4. Reduce heat to medium and add minced garlic and grated ginger to the same skillet. Cook for 30 seconds until fragrant.
  5. Add pineapple chunks, pineapple juice, soy sauce, brown sugar, and rice vinegar. Simmer for 2-3 minutes until slightly reduced.
  6. Mix cornstarch with water to make a slurry, then stir into the simmering sauce to thicken.
  7. Return chicken to the skillet, nestling pieces into the sauce. Cover and cook for 5-7 minutes until chicken reaches 165°F internal temperature, basting occasionally with sauce.
  8. Serve chicken topped with sauce and pineapple chunks, garnished with chopped green onions or parsley.

Notes

For best results, use fresh pineapple, though canned works well too. The dish can be made with chicken thighs instead of breasts for juicier results. Leftovers keep well and taste even better the next day as flavors develop. Serve over rice, noodles, or with a side of vegetables. For a thicker sauce, don't skip the cornstarch slurry step.

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