Hawaiian-Style Teriyaki Glazed Chicken Thighs

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chicken thighs marinated in a sweet-tangy teriyaki glaze with pineapple and ginger, finished with a glossy sauce. This Hawaiian-inspired chicken recipe, ready in about 40 minutes, pairs chicken thighs, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Hawaiian cuisine 220 cal/serving

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Ingredients

1.5 pounds, boneless and skinless chicken thighs
1/4 cup soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon, minced fresh ginger
2 cloves, minced garlic
1/4 cup pineapple juice
1 tablespoon cornstarch
1 tablespoon sesame oil
1/4 cup, chopped green onions

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Instructions

Step 1: In a medium bowl, whisk 1/4 cup soy sauce, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 tablespoon minced ginger, 2 minced garlic cloves, and 1/4 cup pineapple juice until sugar dissolves.
Step 2: Place 1.5 pounds chicken thighs in a shallow dish, pour marinade over them, and coat evenly; marinate at room temperature for 30 minutes.
Step 3: Heat 1 tablespoon sesame oil in a large skillet over medium-high heat; add chicken and cook for 5 minutes per side until golden brown.
Step 4: Mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, then stir into the remaining marinade; pour over chicken and simmer for 8-10 minutes until sauce thickens and coats chicken.