Have you been missing your favorite Chinese takeout while sticking to keto? Trust me, I get it! I’ve had those cravings too, and that’s why I’m so excited to share this easy Keto Teriyaki Chicken recipe with you. With a few simple swaps, you can enjoy all the flavors of classic teriyaki without the carbs, and the best part? It’s ready in under 30 minutes!
Keto Teriyaki Sauce
The secret to amazing teriyaki chicken is, of course, the sauce. But store-bought sauces are usually loaded with sugar and thickened with cornstarch—not exactly keto-friendly! So we’re making our own keto teriyaki sauce using just six simple ingredients: soy sauce, a brown sugar substitute, garlic, ginger, water, and a touch of xanthan gum for that perfect thickness.
Once we’ve browned the chicken, we’ll pour this rich, flavorful sauce into the skillet, letting it simmer until it thickens up and coats every piece of chicken with that irresistible teriyaki glaze.
Bringing It All Together
To serve, I like to top this Keto Teriyaki Chicken with some chopped green onions for a pop of color and flavor, and pair it with cauliflower fried rice to keep things low-carb. It’s the perfect keto Chinese meal that’ll make you forget all about takeout!
Table of Contents
| Look at the Recipe (Key Highlights) |
| Ingredients for Keto Hawaiian Style Teriyaki Chicken |
| How to Make This Healthy Keto Hawaiian Style Teriyaki Chicken |
| Storage & Serving Suggestions |
| Tips & FAQs |
Look at the Recipe (Key Highlights)
Incredible Flavor
This isn’t your average keto meal. The homemade teriyaki sauce is both sweet and savory, with a sticky glaze that clings to every juicy bite of chicken. It’s crispy outside, tender inside—just pure flavor in every mouthful.
Keto-Friendly Yet Indulgent
Forget sugary, carb-loaded sauces. This version is sugar-free but keeps all the flavor you crave, so you get that classic teriyaki taste without breaking your low-carb plan.
Perfect for Meal Prep
Prep it ahead for an easy, flavorful lunch or dinner that gets even better as it sits. It’s a lifesaver for busy weeks when you want something quick, tasty, and keto-friendly.
Family-Approved and Quick to Make
Ready in under 30 minutes, this teriyaki chicken is loved by everyone—even picky eaters. No complaints, just clean plates!
Ideal for Any Occasion
Whether it’s a weeknight dinner, backyard BBQ, or meal prep for the week, this Keto Hawaiian-Style Teriyaki Chicken brings a touch of aloha to every meal. 🌺
Ingredients You’ll Need
For this keto-friendly chicken marinade, we’re keeping the traditional flavors you love, but without the sugar spike. Here’s a sneak peek of what you’ll need to create this mouth-watering dish:
- Soy sauce or coconut aminos for that umami punch.
- Pineapple extract (yes, you can have that Hawaiian flavor without the carbs!).
- Sugar-free sweeteners like Lakanto or Swerve to bring in the sweetness.
- Fresh garlic and ginger for that zing.
- Juicy chicken thighs to keep things high in fat and delicious.
These ingredients come together to make a low-carb teriyaki sauce that’s completely sugar-free but tastes just as good—if not better—than the original.
How to Make Keto Hawaiian-Style Teriyaki Chicken
- Marinate – Combine soy sauce, pineapple extract, sugar-free sweetener, garlic, and ginger. Let the chicken marinate for at least 4 hours.
- Cook – Grill, stir-fry, or bake the chicken until it’s cooked through and flavorful.
- Optional Glaze – Simmer the marinade for a thick, sticky sauce.
- Serve – Garnish with sesame seeds and green onions. Pair with cauliflower rice or a green salad for a full keto meal!
Pro Tip: For extra thick sauce, simmer any leftover marinade in a small pot until it reduces and becomes sticky, then brush it over the cooked chicken.
Storage and Serving Tips
Storing Suggestions
- Refrigeration: Place any leftovers in an airtight container and pop them in the fridge for up to 4 days. Let the chicken cool completely before storing it to keep it juicy and tender.
- Freezing: Want to save some for a rainy day? Wrap each piece individually in plastic wrap, then store them in a freezer-safe bag. It’ll last up to 3 months without losing any of that bold, teriyaki flavor.
Pro tip: Freeze any extra sauce separately in small containers, so you can pour it over the chicken after reheating for a fresh-off-the-grill taste.
Serving Suggestions
- Salad Style: For a refreshing twist, chop up the teriyaki chicken and toss it over a bed of mixed greens with avocado, cherry tomatoes, and sesame seeds. Drizzle some extra teriyaki sauce as a dressing, and you’ve got a colorful, feel-good salad that’s light, vibrant, and satisfying
- Keto Sides: Pile it on some fluffy cauliflower rice to soak up that sticky sauce without adding any carbs. Or try pairing it with grilled zucchini, sautéed spinach, or crunchy cabbage slaw for a satisfying, fresh crunch.
- Wrap It Up: Looking for a fun twist? Wrap your teriyaki chicken in big, crisp lettuce leaves or low-carb tortillas for a light, grab-and-go meal. It’s perfect for a quick lunch, and honestly, it’s so good, you might not even notice you’re keeping it keto.
Tips & FAQs
1. Can I use chicken breast instead of chicken thighs?
Absolutely! If you prefer leaner cuts, chicken breast works well in this recipe. Just remember, thighs have a higher fat content, which is ideal for keeping you in ketosis. If you do use chicken breast, keep a close eye on it while cooking to prevent it from drying out.
2. How long can I marinate the chicken?
For the best flavor, marinate your chicken for at least 4 hours, but overnight is ideal. If you’re in a hurry, you can get away with marinating for about an hour, but the flavors might not be as bold.
3. What sweetener is best for this recipe?
Stick to sugar-free brown sweeteners like Swerve or Lakanto for that deep, caramelized sweetness. These sweeteners mimic the taste of brown sugar without adding any carbs, making them perfect for a sugar-free teriyaki chicken.
4. Can I make this dish ahead of time?
Yes! This dish is fantastic for meal prep. Cook the chicken, store it in an airtight container, and keep it in the fridge for up to 4 days. You can also freeze it for up to 3 months. Reheat in a skillet or the oven for a quick dinner.
5. What sides go well with keto teriyaki chicken?
This chicken pairs beautifully with cauliflower rice, zoodles, or a fresh green salad. For added crunch, you can also sprinkle sesame seeds or green onions on top.
Health Benefits of Keto Hawaiian Style Teriyaki Chicken
This dish is not just delicious—it’s packed with health benefits that make it a great addition to your keto meal plan. Chicken thighs are a fantastic source of healthy fats and protein, essential for maintaining ketosis. Plus, by using keto teriyaki sauce, you’re avoiding the excess sugars and carbs found in traditional teriyaki dishes.
The use of pineapple extract gives you that tropical flavor without the sugar spike. Additionally, ginger and garlic are known for their anti-inflammatory and immune-boosting properties, making this dish not just tasty but also good for your health.
Keto Hawaiian Style Teriyaki Chicken – A Low-Carb Escape to the Islands
Description
This Keto Hawaiian Style Teriyaki Chicken is the ultimate low-carb, sugar-free version of the classic Hawaiian dish, perfect for family dinners or meal prep!
Ingredients
Instructions
-
Marinate: In a large bowl, mix together soy sauce, pineapple extract, and the sugar-free brown sweetener until dissolved. Stir in the mashed garlic and minced ginger. Add the chicken thighs, making sure they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, but for best results, let it marinate for 24 hours.
-
Grill Method (Recommended): Preheat your grill to high heat. Grill the chicken thighs for about 6-8 minutes per side, until they reach an internal temperature of 165°F. Once grilled, place them in a pot on the grill. Add a little fresh marinade, cover, and let it steam for 5-10 minutes. This step will ensure that the chicken stays tender and juicy.
-
Stir Fry Method: Cut the marinated chicken into bite-sized pieces. Heat 2 tablespoons of sesame oil in a large wok or skillet over medium-high heat. Stir-fry the chicken until golden on the outside. Pour in the remaining marinade and simmer until the sauce thickens and the chicken is fully cooked.
-
Oven-Baked Method: Preheat your oven to 350°F. Arrange the marinated chicken in a baking dish and bake for 35-40 minutes, brushing the chicken with sauce halfway through. For a caramelized finish, broil for the last 2 minutes.
-
Stove Top Method: Sear whole chicken thighs in a skillet over medium-high heat until golden brown, about 5 minutes on each side. Pour in the marinade, lower the heat, and simmer until the sauce has reduced and thickened (about 20 minutes).
Servings 6
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 24g37%
- Sodium 1150mg48%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
I remember the first time I made this Hawaiian-Style Teriyaki Chicken—it was a total hit! My husband, who’s usually all about burgers and steaks, couldn’t stop raving about the sweet, tangy sauce. Even my kids, who can spot a vegetable a mile away, happily devoured it without a single complaint. The best part? I felt like a kitchen hero knowing it was totally keto-friendly and low-carb, so I didn’t have to compromise my health goals. Now, it’s a regular in our dinner rotation, especially for family cookouts. Trust me, your crew will love it just as much as mine does!
