HAWAIIAN STYLE TERIYAKI CHICKEN

🌺🍗 HAWAIIAN-STYLE TERIYAKI CHICKEN 🍗🌺
Sweet, sticky, and bursting with island flavors – your tastebuds will be on vacation!

✨ WHY THIS RECIPE IS SPECIAL

✔ Authentic Hawaiian marinade with pineapple juice
✔ Grill, bake, or pan-sear – works every way
✔ Meal prep superstar (tastes even better next day)
✔ Naturally gluten-free option included

🛒 INGREDIENTS (Serves 4-6)

For the Chicken:

3 lbs chicken thighs (bone-in/skin-on for juiciest results)
1/2 cup soy sauce (or tamari for GF)
1/2 cup pineapple juice (fresh or canned)
1/4 cup brown sugar
1/4 cup grated onion (with juices)
3 garlic cloves, minced
1 tbsp ginger, grated
1 tbsp sesame oil
1 tsp crushed red pepper (optional)

For Serving:

Steamed white rice
Mac salad (classic Hawaiian side)
Grilled pineapple rings
Green onions & sesame seeds

👨‍🍳 TRADITIONAL METHOD

1️⃣ MARINATE (4 HRS – OVERNIGHT)

Whisk all marinade ingredients in a bowl.
Submerge chicken (save 1/2 cup marinade for basting).
Refrigerate minimum 4 hours, ideally overnight.

2️⃣ COOK TO PERFECTION
Grill Method:

Medium-high heat, skin-side down first
Cook 6-7 mins per side, basting frequently
Internal temp 175°F for thighs

Oven Method:

Bake at 400°F (200°C) for 35-40 mins, basting last 10 mins
Broil 2 mins for caramelization

3️⃣ REST & SERVE

Let rest 5 mins before slicing
Serve with reserved heated marinade (simmered 5 mins first)

💡 ISLAND-STYLE SECRETS

✔ For extra tender chicken: Add 1/4 cup papaya (natural tenderizer)
✔ Charcoal grill gives authentic smokiness
✔ Huli-Huli twist: Baste with honey last 5 mins
✔ Leftovers: Makes killer chicken musubi