Hawaiian Chicken
Juicy chicken thighs glazed in a sticky-sweet pineapple sauce with soy, garlic, and ginger — Hawaiian Chicken brings bold, tropical flavors to your table in under an hour.
Ingredients
- Boneless skinless chicken thighs: 2 pounds – Juicy and flavorful, they hold up well to marinades and baking.
- Pineapple juice: 1 cup – Adds natural sweetness and a tangy tropical punch.
- Soy sauce: ⅓ cup – Brings deep umami flavor that balances the sweetness.
- Brown sugar: ¼ cup – Helps caramelize and adds a rich, molasses-like sweetness.
- Garlic cloves (minced): 3 – Infuses the marinade with sharp, aromatic notes.
- Fresh ginger (grated): 1 tablespoon – Adds warmth and a zingy kick.
- Rice vinegar: 1 tablespoon – Lends acidity and brightness to the sauce.
- Cornstarch: 1 tablespoon – Thickens the glaze into a luscious, glossy coating.
- Water: 2 tablespoons – To dissolve the cornstarch before adding to the sauce.
- Pineapple chunks (optional): ½ cup – For added texture and bursts of juicy sweetness.
- Green onions (for garnish): 2 – Add freshness and color to the final dish.
- Sesame seeds (optional): 1 tablespoon – For a finishing crunch and nutty flair.
Instructions
- Preheat Your Equipment: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line with foil.
- Combine Ingredients: In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, and rice vinegar. Set aside ⅓ cup of the marinade for glazing later.
- Prepare Your Cooking Vessel: Place chicken in the remaining marinade, cover, and refrigerate for 30 minutes to 2 hours. Heat a skillet with a bit of oil over medium-high heat.
- Assemble the Dish: Sear the marinated chicken in the hot skillet for 2–3 minutes per side until golden brown. Transfer seared chicken to the prepared baking dish. If using pineapple chunks, scatter them around the chicken.
- Cook to Perfection: Bake for 20–25 minutes until the chicken is cooked through (internal temp 165°F). Meanwhile, in a saucepan, bring the reserved marinade to a simmer.
- Finishing Touches: Mix cornstarch and water into a slurry, then stir into the simmering marinade. Cook for 2–3 minutes until thickened. Brush the glaze over the baked chicken.
- Serve and Enjoy: Garnish with chopped green onions and sesame seeds. Serve hot with rice or grilled veggies.
Notes
- Marinate overnight for maximum flavor.
- Use tamari for a gluten-free version.
- Add chili flakes for a spicy kick.
- Double the sauce if you love it extra sticky.
- Great with rice, noodles, or in wraps.
Find it online: https://dishmio.com/hawaiian-chicken/