Hawaiian Teriyaki Chicken Recipe brings juicy, sticky-sweet, garlicky chicken with a kiss of smoky char and a bright splash of pineapple. It suits busy weeknights, backyard cookouts, and meal prep fans, and you can get it done in about 45 minutes with a quick marinade. I first cooked this in a tiny apartment with a squeaky grill pan, and it still tasted like vacation.
Why Hawaiian Teriyaki Chicken Recipe Is Worth It
Hawaiian Teriyaki Chicken Recipe packs big flavor from pantry staples like soy sauce, brown sugar, garlic, ginger, and pineapple juice. You get charred edges, glossy glaze, and tender chicken without fussy steps or pricey ingredients.
It flexes across grills, skillets, and ovens, so you can cook it year-round. Kids love the sweet-salty balance, and adults call dibs on leftovers.
Juicy, sweet-salty chicken with caramelized edges stole the show at dinner and sparked instant second helpings ★★★★★
Ingredients You Need
- Chicken
- 2 pounds boneless skinless chicken thighs, trimmed
- Salt and black pepper to season
- Teriyaki pineapple marinade and glaze
- 1 cup pineapple juice, canned works great
- 1/3 cup low sodium soy sauce or Aloha shoyu; use tamari or coconut aminos for gluten-free
- 1/3 cup brown sugar, light or dark
- 2 tablespoons rice vinegar or apple cider vinegar
- 4 cloves garlic, minced, or 1 tablespoon pre-minced from a jar
- 1 tablespoon fresh ginger, grated, or 1 teaspoon ginger paste from a tube
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon black pepper
- 1/4 to 1/2 teaspoon red pepper flakes, optional for heat
- 2 teaspoons cornstarch mixed with 2 teaspoons water, for thickening the glaze
- Optional add-ins and garnish
- Pineapple rings or chunks for grilling
- Green onions, thinly sliced
- Toasted sesame seeds
- Lime wedges
Pantry shortcuts and brand notes:
- Bottled teriyaki sauce works in a pinch. Stir in pineapple juice and ginger to brighten it.
- I like Kikkoman low sodium soy sauce for balance. Use dark brown sugar if you want deeper molasses notes.
Equipment:
- Grill or grill pan or large skillet
- Mixing bowl and whisk
- Small saucepan for glaze
- Tongs and instant-read thermometer
Quick Tips & substitutions
- Use thighs for the juiciest texture. Swap boneless breasts and pound them to an even 1/2 inch.
- Keep a clean glaze. Split the marinade at the start, and set aside some for basting before you touch raw chicken.
- Want more char? Dry the chicken with paper towels before cooking.
- Go low sodium. Use low sodium soy sauce and skip added salt in the marinade.
- No grill? Pan sear on medium-high, then lower the heat and finish covered.
- Thicken the glaze right before serving so it stays shiny, not gummy.
- Gluten-free swap: use tamari or coconut aminos and verify your rice vinegar brand.
How to Make Hawaiian Teriyaki Chicken Recipe
Mix the marinade and glaze base 5 minutes
- Whisk pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes.
- Pour 1/2 cup of this mixture into a small jar and stash it in the fridge for glazing later.
Marinate the chicken 30 minutes to overnight
- Season the chicken lightly with salt and pepper.
- Pour the remaining marinade over the chicken in a bowl or zip-top bag, press out air, and chill at least 30 minutes or up to 12 hours.
Preheat and prep 5 minutes
- Heat a grill to medium-high, a grill pan to medium-high, or a skillet to medium.
- Pat the chicken dry, then oil the grates or pan.
Cook the chicken 10 to 12 minutes
- Grill or sear the chicken 5 to 6 minutes per side, until you see caramelized edges and an internal temp of 165°F.
- Add pineapple rings to the grill or pan for 1 to 2 minutes per side if you want charred fruit.
Make the teriyaki glaze 3 to 4 minutes
- Bring the reserved clean marinade to a simmer in a saucepan.
- Stir in the cornstarch slurry and simmer until glossy and slightly thick, about 1 minute.
Glaze and finish 2 minutes
- Brush the hot chicken with the thickened glaze.
- Rest 5 minutes, then slice. Shower with green onions and sesame seeds.
Variations
- Spicy Maui style: add 1 tablespoon gochujang or a squeeze of sriracha to the marinade.
- Garlic lovers: double the garlic and add a pinch of white pepper.
- Broiled sheet pan: place marinated chicken on a foil-lined sheet, broil 4 to 6 inches from heat for 5 to 6 minutes per side, then glaze.
- Pineapple skewers: cube chicken and fresh pineapple, thread on skewers, and grill 8 to 10 minutes total.
- Orange twist: swap half the pineapple juice with orange juice.
- Huli Huli nod: add 2 tablespoons ketchup and 1 tablespoon Worcestershire to the marinade for a tangier profile.
Ways to Serve
- Over jasmine rice with steamed broccoli or bok choy.
- In tacos with cabbage slaw, grilled pineapple, and a drizzle of spicy mayo.
- On a salad with cucumbers, edamame, and a squeeze of lime.
- With coconut rice, pickled red onions, and extra glaze on the side.
- In meal prep bowls with brown rice and roasted green beans.
Storage
Store cooled chicken in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave in short bursts so the glaze stays shiny. Freeze sliced chicken in a zip-top bag for up to 3 months and thaw overnight in the fridge. Keep extra glaze in a small jar in the fridge for up to 1 week and warm it before serving.
Hawaiian Teriyaki Chicken Recipe
Hawaiian Teriyaki Chicken brings juicy, sticky-sweet, garlicky chicken with smoky char and bright pineapple flavor in about 45 minutes using a quick marinade.
Ingredients
Instructions
- In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes if using.
- Pour 1/2 cup of this mixture into a small jar, cover, and refrigerate to use later as the base for the glaze.
- Lightly season the chicken thighs with salt and black pepper, then place them in a bowl or zip-top bag.
- Pour the remaining marinade over the chicken, press out excess air, seal, and marinate in the refrigerator for at least 30 minutes and up to 12 hours.
- When ready to cook, preheat a grill, grill pan, or large skillet to medium-high (medium for a skillet). Lightly oil the grates or pan.
- Remove the chicken from the marinade and pat dry with paper towels to encourage browning.
- Grill or sear the chicken for 5 to 6 minutes per side, or until the edges are caramelized and an instant-read thermometer registers 165°F in the thickest part.
- If using pineapple rings or chunks, cook them on the grill or in the pan for 1 to 2 minutes per side until lightly charred.
- While the chicken cooks, pour the reserved clean marinade into a small saucepan and bring to a simmer over medium heat.
- In a small bowl, stir together the cornstarch and water until smooth, then whisk this slurry into the simmering marinade.
- Simmer for about 1 minute, stirring, until the mixture is glossy and slightly thickened to a glaze consistency.
- Transfer the hot cooked chicken to a plate and immediately brush with the teriyaki glaze on both sides.
- Let the chicken rest for 5 minutes, then slice and garnish with grilled pineapple, green onions, toasted sesame seeds, and lime wedges if desired.
Notes
Nutrition Information
Approximate per serving (1/6 of recipe, without optional garnishes): 320 calories; fat 13 g; saturated fat 3 g; carbohydrates 24 g; fiber 0 g; sugars 20 g; protein 27 g; sodium 930 mg. Values are estimates and will vary based on exact ingredients, brands, and portion sizes.
Approximate per serving (1/6 of recipe, without optional garnishes): 320 calories; fat 13 g; saturated fat 3 g; carbohydrates 24 g; fiber 0 g; sugars 20 g; protein 27 g; sodium 930 mg. Values are estimates and will vary based on exact ingredients, brands, and portion sizes.