Name: Hawaiian Teriyaki Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: 1/2 cup soy sauce (low sodium preferred); 1/4 cup pineapple juice; 1/4 cup brown sugar; 2 tablespoons honey; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon cornstarch; 2 teaspoons water; 2 pounds boneless skinless chicken thighs; 2 tablespoons neutral oil (canola or avocado); Green onions, sliced (for garnish); Sesame seeds (for garnish); Grilled pineapple rings (optional)

Juicy, sweet, and slightly smoky, Hawaiian Teriyaki Chicken is the kind of dish that transforms a regular dinner night into a tropical escape. With perfectly charred edges and a caramelized glaze that clings to every bite, it’s no wonder this dish has become a warm-weather favorite—and a year-round weeknight go-to.

What sets it apart is the bold yet balanced flavor of the teriyaki marinade, enriched with fresh garlic, ginger, soy sauce, and a touch of pineapple juice. Whether grilled over open flames or cooked indoors on a skillet, this recipe delivers vibrant island flavor with minimal effort.

What Kind of Chicken Should I Use for Hawaiian Teriyaki Chicken?

Boneless, skinless chicken thighs are the best choice for this dish. They’re naturally juicy and tender, and they absorb the marinade beautifully without drying out during cooking. If you prefer white meat, chicken breasts can work too—just be mindful of cook time to avoid overcooking.

For best flavor, marinate the chicken for at least 2 hours or overnight if you can. The longer it sits, the deeper the flavor infuses.

Ingredients for the Hawaiian Teriyaki Chicken

Here’s everything you need to bring Hawaiian BBQ vibes right to your kitchen:

For the Teriyaki Marinade:

1/2 cup soy sauce (low sodium preferred)
1/4 cup pineapple juice (100% juice, not from concentrate)
1/4 cup brown sugar
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
1 teaspoon cornstarch + 2 teaspoons water (for thickening)

For the Chicken:

2 pounds boneless, skinless chicken thighs
2 tablespoons neutral oil (like canola or avocado)
Sliced green onions and sesame seeds (for garnish)

Optional: Grilled pineapple rings on the side for serving.

How To Make the Hawaiian Teriyaki Chicken

Step 1: Whisk Together the Marinade

In a medium bowl, combine the soy sauce, pineapple juice, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Whisk until the sugar dissolves. Reserve 1/4 cup of the marinade for later.

Step 2: Marinate the Chicken

Place chicken thighs in a large resealable bag or shallow dish. Pour the remaining marinade over the chicken, making sure it’s fully coated. Seal or cover, and refrigerate for at least 2 hours or overnight for best flavor.

Step 3: Prepare the Glaze

Pour the reserved 1/4 cup marinade into a small saucepan. Bring to a simmer, then stir in the cornstarch-water slurry. Continue simmering until thickened, about 2-3 minutes. Set aside.

Step 4: Grill or Sear the Chicken

Heat a grill or large skillet over medium-high heat. Add oil, then cook the marinated chicken thighs for 5-7 minutes per side, or until internal temperature reaches 165°F and there’s a good char.

Step 5: Glaze and Serve

Brush the thickened teriyaki glaze over the grilled chicken just before serving. Garnish with chopped green onions and sesame seeds. Serve with rice, grilled pineapple, or a fresh side salad.

Serving and Storing Hawaiian Teriyaki Chicken

Hawaiian Teriyaki Chicken is perfect for serving straight off the grill with a scoop of white rice, coconut rice, or even Hawaiian macaroni salad. Add a side of grilled pineapple or mango salsa for a tropical twist that makes the dish sing.

Leftovers? You’re in luck. This chicken stores beautifully! Simply let the cooked chicken cool to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat or microwave until warmed through. It also freezes well for up to 2 months.

Frequently Asked Questions

Can I use bottled teriyaki sauce instead?

Yes, but homemade gives a richer, fresher flavor. If you’re short on time, use a quality bottled version and add a splash of pineapple juice and minced garlic to enhance it.

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure it reaches an internal temperature of 165°F. The juices should also run clear when pierced.

Can I bake this instead of grilling?

Absolutely! Preheat your oven to 400°F, place the marinated chicken on a foil-lined baking sheet, and bake for 25-30 minutes, flipping halfway through.