Island Teriyaki

Transport your taste buds to a tropical paradise with this Island Teriyaki recipe, a flavor-packed combination of tender chicken thighs, sweet pineapple, and a luscious homemade teriyaki sauce. Infused with soy sauce, fresh ginger, garlic, and just the right balance of honey and brown sugar, this dish effortlessly merges savory and sweet. Pineapple juice adds a tropical twist, while a quick cornstarch slurry thickens the vibrant, glossy sauce to perfection. Ready in just 35 minutes, this skillet-cooked delight is perfect for weeknight dinners and is best served over fluffy steamed rice or noodles. Garnished with scallions and sesame seeds, Island Teriyaki is a crowd-pleasing fusion of fresh, vibrant, and comforting flavors. Perfect for those searching for easy teriyaki recipes or tropical chicken dishes!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Boneless skinless chicken thighs
• 0.5 cup Soy sauce
• 0.5 cup Pineapple juice
• 2 tbsp Brown sugar
• 2 tbsp Honey
• 1 tbsp Fresh ginger (grated)
• 3 cloves Garlic cloves (minced)
• 1 cup Pineapple chunks
• 1 tbsp Vegetable oil
• 1 tsp Sesame oil
• 1 tbsp Cornstarch
• 2 tbsp Water
• 2 tbsp Scallions (chopped)
• 1 tbsp Sesame seeds
• 4 servings Cooked white rice or noodles

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, honey, grated ginger, and minced garlic to prepare the marinade.

Step 3

Place the chicken pieces in a resealable plastic bag or a bowl. Pour half of the prepared marinade over the chicken and reserve the other half. Cover and marinate the chicken for at least 30 minutes (or up to 4 hours) in the refrigerator.

Step 4

Heat the vegetable oil and sesame oil in a large skillet or wok over medium-high heat.

Step 5

Remove the chicken from the marinade, allowing excess to drip off, and discard the used marinade. Sear the chicken pieces in the skillet for 5–7 minutes, stirring occasionally, until they are browned and cooked through.

Step 6

Add the reserved marinade and pineapple chunks to the skillet with the chicken. Stir and cook for another 3–5 minutes until the sauce starts to simmer.

Step 7

In a small bowl, mix the cornstarch and water to form a slurry. Slowly pour the slurry into the skillet while stirring, allowing the sauce to thicken, about 1–2 minutes.

Step 8

Remove the skillet from heat and garnish the dish with chopped scallions and sesame seeds.

Step 9

Serve hot over steamed white rice or cooked noodles for a complete Island Teriyaki experience.

Nutrition Facts

Serving size	1660.8 grams (1660.8g)

Amount per serving	% Daily Value*
Calories	2104

Total Fat 62.70g	80%
Saturated Fat 13.20g	66%
Polyunsaturated Fat 16.50g
Cholesterol 385mg	128%
Sodium 5016mg	218%
Total Carbohydrate 291.20g	106%
Dietary Fiber 7.50g	27%
Total Sugars 86.50g
Protein 101.40g	203%

Vitamin D 0IU	0%
Calcium 230mg	18%
Iron 15mg	82%
Potassium 1972mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 19.0%

Carbs: 54.6%