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Flavorful Grilled Hawaiian Teriyaki Chicken Thighs

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Juicy bone-in, skin-on chicken thighs marinated in a homemade Hawaiian teriyaki sauce and grilled alongside caramelized pineapple slices for a perfect sweet-savory summer meal.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (2 to 2.5 pounds / 900–1150 g)
  • 1 cup fresh pineapple, cut into rings or chunks (150 g)
  • ½ cup soy sauce (120 ml), preferably low sodium
  • ¼ cup packed brown sugar (50 g)
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • ¼ cup pineapple juice (60 ml)
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil (optional)
  • ¼ teaspoon red pepper flakes (optional)
  • 2 stalks green onions, thinly sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)

Instructions

  1. Make the Marinade: In a medium mixing bowl, whisk together soy sauce, brown sugar, grated fresh ginger, minced garlic, pineapple juice, rice vinegar, toasted sesame oil, and red pepper flakes if using. Taste and adjust sugar or vinegar as needed.
  2. Marinate the Chicken: Trim excess fat from chicken thighs. Place chicken in the bowl or a large resealable bag, pour marinade over, and toss to coat evenly. Refrigerate for at least 30 minutes, ideally 1-2 hours, turning occasionally.
  3. Prep the Pineapple: Cut fresh pineapple into ½-inch thick rings or chunks. Pat dry with paper towels to reduce juice dripping during grilling.
  4. Preheat the Grill: Heat grill to medium-high (around 400°F / 200°C). Lightly oil the grates using a paper towel dipped in oil held with tongs.
  5. Grill the Chicken: Place chicken thighs skin side down on the grill. Cook undisturbed for 6-8 minutes until skin crisps and grill marks form. Flip and grill the other side for another 6-8 minutes. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Move to indirect heat if skin chars too quickly.
  6. Grill the Pineapple: During the last 5 minutes of cooking, place pineapple slices on the grill. Cook 2-3 minutes per side until golden grill marks appear and fruit softens slightly. Flip gently to keep slices intact.
  7. Rest and Garnish: Remove chicken and pineapple from grill. Let chicken rest for 5 minutes. Sprinkle chicken with toasted sesame seeds and chopped green onions.
  8. Serve: Arrange grilled pineapple alongside chicken thighs and serve hot.

Notes

Use bone-in, skin-on chicken thighs for juiciness and crispy skin. Marinate for 1-2 hours for best flavor but not longer than 6 hours to avoid mushy texture. Pat chicken dry before grilling to get a good sear. Use indirect heat if flare-ups occur. Dry pineapple slices before grilling to avoid sogginess. If no grill available, bake at 425°F (220°C) for 35-40 minutes and broil pineapple separately.

Nutrition

Keywords: grilled chicken, teriyaki chicken, Hawaiian chicken, pineapple chicken, summer recipe, BBQ chicken, grilled pineapple, easy chicken recipe

Find it online: https://tablemira.com/flavorful-grilled-hawaiian-teriyaki-chicken-thighs-recipe-easy-and-perfect-for-summer/