Description
This recipe provides simple steps for making sweet and savory chicken thighs coated in a thick teriyaki glaze with pineapple.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 cup cornstarch mixed with 1/4 cup cold water (for slurry)
- 1 cup fresh or canned pineapple chunks
- 1 tablespoon vegetable oil
- For serving: Cooked white rice and steamed broccoli
Instructions
- Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper.
- In a small bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, and sesame oil to make the teriyaki base.
- Place the chicken thighs in a shallow dish. Pour half of the teriyaki base over the chicken. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Reserve the other half of the teriyaki base for the glaze.
- Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (discard the marinade used for soaking) and sear the thighs for 4-5 minutes per side until browned.
- Pour the reserved teriyaki base into the skillet with the chicken. Bring the liquid to a simmer.
- Add the pineapple chunks to the skillet.
- Whisk the cornstarch slurry again and slowly pour it into the simmering sauce while stirring constantly. Continue to cook until the sauce thickens into a sticky glaze, about 2-3 minutes.
- Reduce the heat to low, cover the skillet, and cook for another 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve the chicken thighs immediately over rice, spooning extra glaze and pineapple chunks over the top. Steam broccoli for a side dish.
Notes
- For thicker glaze, use canned pineapple chunks and add 1-2 tablespoons of the drained syrup to the sauce mixture before thickening.
- If you prefer grilling, marinate the chicken for 1 hour, then grill over medium heat until cooked through. Brush with the reserved sauce during the last few minutes of cooking.
- Use low-sodium soy sauce if you want to control the salt content.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 380
- Sugar: 22
- Sodium: 750
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 38
- Cholesterol: 135