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  • Writer's pictureTips From Pips

Hawaiian Teriyaki Chicken


  • 2 lbs. boneless, skinless chicken thighs

  • 1 Cup low sodium soy sauce

  • 1 Cup brown sugar, packed

  • 1 Cup pineapple juice

  • 4 cloves garlic, minced

  • 1 Tbsp. fresh ginger, minced (preferred) or 1 T ginger spice

  • 2 T cornstarch** (used for the sauce)


  1. Place chicken thighs in a marinade dish, bowl, or ziploc bag and set aside.

  2. Combine all remaining ingredients **(except the cornstarch) into a mixing bowl and mix with a whisk until the sugar is dissolved.

  3. Pour the marinade over the chicken thighs and refrigerate overnight (or at least 4 hours).

  4. After marinating - remove chicken and place on a tinfoil lined baking sheet.

  5. In a medium saucepan, add the marinade and bring to a simmer for 5-10 minutes. Add the cornstarch last and thicken sauce. (You made need more cornstarch).

  6. Spoon the thickened marinade over the chicken.

  7. Bake at 375 degrees for 30-35 minutes until chicken is cooked through.

*Note: You will have leftover marinade after thickening - save for another batch or use in another recipe!

Serve over rice if desired.

Step 4 Step 3 Step 2 Step 1

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