Description
A simple recipe for sweet and savory chicken thighs glazed with a homemade teriyaki sauce and pineapple.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup pineapple juice (from canned pineapple or fresh)
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 cup fresh or canned pineapple chunks, drained
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
- 1 tablespoon vegetable oil
- For serving: Cooked white rice and steamed broccoli
Instructions
- Trim any excess fat from the chicken thighs. Pat them dry with paper towels.
- In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, and sesame oil to make the marinade/sauce base.
- Place the chicken thighs in a resealable bag or shallow dish. Pour half of the sauce mixture over the chicken. Reserve the other half for cooking. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Remove chicken from the marinade, discarding the used marinade. Pat the chicken dry again.
- Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken thighs for 4-5 minutes per side until browned.
- Reduce the heat to medium. Pour the reserved half of the sauce mixture into the skillet. Add the pineapple chunks. Bring the sauce to a simmer.
- Cook for 5-7 minutes, turning the chicken occasionally, until the internal temperature reaches 165°F (74°C).
- Stir the cornstarch slurry well and pour it slowly into the simmering sauce, stirring constantly. Cook for 1-2 minutes until the sauce thickens into a glaze.
- Remove the chicken and pineapple from the pan. Spoon the thick teriyaki glaze over the chicken thighs.
- Serve immediately over rice with steamed broccoli.
Notes
- For grilling, thread the chicken and pineapple chunks onto skewers after marinating. Grill over medium heat until cooked through, basting frequently with the reserved sauce during the last few minutes of cooking.
- If you prefer a thicker glaze, use 3 tablespoons of cornstarch instead of 2.
- Use fresh pineapple if available for the best flavor in the glaze.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop Searing
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 thigh with glaze
- Calories: 380
- Sugar: 18
- Sodium: 750
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 35
- Cholesterol: 130