Easy Hawaiian Grilled Teriyaki Chicken (Print version)

Juicy grilled chicken thighs in a pineapple-soy teriyaki marinade with a glossy glaze, green onions, sesame, and grilled pineapple.

# Ingredients:

For the chicken and marinade

01 - 2 lb (900 g) boneless skinless chicken thighs
02 - 3/4 cup (180 ml) unsweetened pineapple juice
03 - 3/4 cup (180 ml) low-sodium soy sauce
04 - 1/2 cup (100 g) packed brown sugar
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 4 cloves garlic, minced
08 - 1 tablespoon freshly grated ginger
09 - 1/2 teaspoon black pepper

For the glaze and serving

10 - 1 tablespoon cornstarch
11 - 1 tablespoon cold water
12 - 8 pineapple rings, fresh or canned and drained
13 - 2 green onions, thinly sliced
14 - 1 tablespoon sesame seeds
15 - Neutral oil, for the grill grates

# Instructions:

01 - Whisk pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper until the sugar mostly dissolves. Reserve 3/4 cup of this clean marinade in a small saucepan for the glaze.
02 - Place the chicken thighs in a resealable bag or shallow dish. Pour the remaining marinade over the chicken, seal, and refrigerate for at least 2 hours or up to 8 hours.
03 - Whisk cornstarch with cold water. Bring the reserved clean marinade to a simmer, whisk in the slurry, and cook for 1-2 minutes until glossy and lightly thickened.
04 - Heat an outdoor grill or grill pan to medium heat, about 375°F to 400°F. Oil the grates lightly and let the chicken sit at room temperature for 15 minutes while the grill heats.
05 - Remove chicken from the used marinade and discard that marinade. Grill the thighs for 5-6 minutes per side, brushing with glaze during the last 2 minutes, until the thickest part reaches 165°F.
06 - Grill pineapple rings for 1-2 minutes per side until marked. Rest the chicken for 5 minutes, then slice and serve with more glaze, green onions, sesame seeds, and grilled pineapple.

# Good to know:

01 - Marinate for at least 2 hours for good flavor, or up to 8 hours for deeper seasoning.
02 - Reserve clean marinade before adding raw chicken if you want a safe glaze for serving.
03 - Chicken is done when the thickest part reaches 165°F.

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