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Hawaiian Inspired Teriyaki Chicken ðŸ
These crispy tender sweet chicken bites are going to be your new favorite chicken to make at home!
Aloha, flavor lovers! 🌴 Get ready to transport your taste buds to the tropical islands of Hawaii with our mouthwatering Hawaiian Inspired Teriyaki Chicken recipe! ðŸ
This sweet and savory dish is crave worthy, with crispy, tender chicken bites that will have your family begging for more.
The best part? It’s incredibly easy to make and packed with nutritious, whole-food ingredients.
In this recipe, we’re marinating chicken thighs in a mixture of fresh pineapple juice, coconut aminos, raw honey, garlic, and chili flakes, then cooking them to a crispy perfection in a skillet.
The result is a sticky, caramelized sauce that’s both sweet and savory, with a tiny hint of spice.
Serve over rice or quinoa and garnish with chopped pineapple, sesame seeds, and a squeeze of fresh lime juice. Your taste buds will do the hula dance!
🌺 So go ahead, give this recipe a try, and let the flavors of Hawaii transport you to a tropical paradise.
Mahalo (thank you) for joining me in the kitchen, and don’t forget to share your creations with me on social media using the hashtag #CFCHawaiianTeriyakiChicken!
Be sure to plan ahead to allow time to marinate (2-hour minimum/overnight max) because that is where the flavor explosion is created.
6 servings
Ingredients:
- 2 lbs boneless skinless chicken thighs, breasts, or tenders
- sea salt and ground pepper, to taste
- 1 cup fresh pineapple juice
- 1 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1/3 cup raw honey
- 6 fresh garlic cloves, minced
- 1 tsp chili flakes, or to taste
optional:
- sesame seeds
- lime wedges
- fresh pineapple for serving
Instructions:
Trim excess fat from your chicken and chop them into small bite sized pieces, season with a pinch of sea salt and pepper.
In a large glass bowl, combine the pineapple juice, coconut aminos, honey, minced garlic, and chili flakes. Whisk to incorporate everything well.
Add in your chicken pieces, toss to coat, and make sure they’re mostly submerged in this marinade. Cover and refrigerate for at least 2 hours or overnight.
Remove from the fridge 30 minutes prior to cooking. Transfer to a large heavy-bottom skillet and place over high heat.
Cook uncovered, stirring often, for 15-20 minutes, or until cooked through and the sauce has thickened, coating the pieces of chicken.
Make sure you keep an eye on it, because the honey caramelizes and easily burns suddenly.
Garnish with chopped fresh pineapple and sesame seeds if desired. Serve with lime wedges.
Enjoy!
â¤ï¸Rachel
Ingredients
- 2 lbs boneless skinless chicken thighs, breasts, or tenders
- sea salt and ground pepper, to taste
- 1 cup fresh pineapple juice
- 1 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1/3 cup raw honey
- 6 fresh garlic cloves, minced
- 1 tsp chili flakes, or to taste
optional:
- sesame seeds
- lime wedges
- fresh pineapple for serving
Instructions
- Trim excess fat from your chicken and chop them into small bite sized pieces, season with a pinch of sea salt and pepper.
- In a large glass bowl, combine the pineapple juice, coconut aminos, honey, minced garlic, and chili flakes. Whisk to incorporate everything well.
- Add in your chicken pieces, toss to coat, and make sure they're mostly submerged in this marinade.
- Cover and refrigerate for at least 2 hours or overnight.
- Remove from the fridge 30 minutes prior to cooking.
- Transfer to a large heavy-bottom skillet and place over high heat.
- Cook uncovered, stirring often, for 15-20 minutes, or until cooked through and the sauce has thickened, coating the pieces of chicken. Make sure you keep an eye on it, because the honey caramelizes and easily burns suddenly.
- Garnish with chopped fresh pineapple and sesame seeds if desired. Serve with lime wedges.
- Enjoy!
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