Hawaiian Teriyaki Chicken with Pineapple and Brown Sugar (Print version)

Juicy chicken thighs simmered in a glossy pineapple teriyaki glaze with brown sugar, ginger, garlic, and sweet pineapple chunks.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 2-inch pieces
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon neutral oil

For the pineapple teriyaki sauce

05 - 3/4 cup (180 ml) pineapple juice
06 - 1/3 cup (80 ml) low-sodium soy sauce
07 - 1/3 cup (70 g) packed light brown sugar
08 - 2 tablespoons ketchup
09 - 1 tablespoon rice vinegar
10 - 3 cloves garlic, minced
11 - 1 tablespoon fresh grated ginger
12 - 1 teaspoon toasted sesame oil
13 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water
14 - 1 1/2 cups (250 g) pineapple chunks, drained if canned

For serving

15 - Cooked white rice
16 - 2 scallions, thinly sliced
17 - 1 tablespoon sesame seeds

# Instructions:

01 - Whisk pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil in a bowl until combined. Keep the cornstarch slurry separate for now.
02 - Pat the chicken pieces dry and season them with salt and pepper. Dry chicken browns better and keeps the sauce from getting watery.
03 - Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side until browned. Work in batches if the pan is crowded.
04 - Pour the sauce over the chicken and reduce heat to medium. Cover and simmer for 8-10 minutes, stirring once or twice, until the chicken reaches 165°F.
05 - Stir in the cornstarch slurry and simmer uncovered for 2-3 minutes, until the sauce turns glossy and coats the chicken.
06 - Fold in the pineapple chunks and cook for 2 minutes, just until warm. Serve over rice with scallions, sesame seeds, and extra sauce from the pan.

# Good to know:

01 - A 30-minute marinade is optional if you want deeper flavor.
02 - Use canned pineapple in juice or fresh pineapple chunks.
03 - Cook chicken to 165°F for food safety.

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