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Hawaiian Teriyaki Chicken

This Hawaiian Teriyaki Chicken is a weeknight miracle that brings together sweet, savory, and tangy flavors for a tropical escape on your plate. Juicy chicken breasts are seared to a golden-brown perfection and finished in a glossy pineapple-infused teriyaki sauce that’s as delicious as it is easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon cornstarch optional, for thickening (mixed with water)
  • 2 tablespoons water to mix with cornstarch
  • 1 tablespoon chopped green onions or parsley for garnish

Equipment

  • Large skillet
  • Paper towels
  • Small bowl

Method
 

  1. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
  2. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until the butter melts and becomes slightly foamy. Add the seasoned chicken breasts and sear for 3-4 minutes per side until a golden-brown crust forms. Remove the chicken from the skillet and set aside.
  3. Using the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to let them burn.
  4. Add the pineapple chunks, pineapple juice, soy sauce, brown sugar (or honey), and rice vinegar to the skillet. Allow the mixture to simmer for 2-3 minutes until it starts to reduce slightly.
  5. If using, mix 1 teaspoon of cornstarch with 2 tablespoons of water in a small bowl until smooth, then stir the slurry into the simmering sauce. Watch as the sauce thickens to a glossy finish.
  6. Return the seared chicken to the skillet, nestling the pieces into the sauce. Cover and cook for an additional 5-7 minutes, or until the chicken reaches an internal temperature of 165°F. Baste the chicken with the sauce a few times during this process.
  7. To serve, transfer the chicken to plates, spoon extra sauce and pineapple chunks over the top, and garnish with chopped green onions or parsley for a fresh pop of color.

Notes

For the most vibrant flavors, use fresh pineapple if available and consider using chicken thighs for a juicier option. The recipe also works well with tofu or tempeh as a vegetarian alternative. Leftovers taste even better the next day as the flavors have time to meld. Serve over rice, noodles, or with steamed vegetables for a complete meal.