Hawaiian Style Teriyaki Chicken Recipe

There's nothing quite like the sizzling aroma of Hawaiian Style Teriyaki Chicken caramelizing on the grill. The sweet-savory glaze of soy sauce, brown sugar, and pineapple juice mingles with the juicy, smoky char of grilled chicken to create an irresistible island-inspired dinner.

I first had this dish on a trip to Oahu, where it was served beachside on a paper plate with a scoop of sticky rice and fresh pineapple. It was so good, I couldn’t leave without getting the recipe. Now, it’s one of our most beloved weeknight meals – quick to prep, family-approved, and packed with aloha flavor.

Whether you're grilling outside in the summer or pan-searing indoors during colder months, this chicken brings tropical vibes to your kitchen in under an hour.

Let’s dive into what makes this dish a must-have in your recipe rotation.

Why You'll Love This Hawaiian Style Teriyaki Chicken

If you’re craving something bold, sweet, and smoky, you’ve just met your new favorite chicken recipe. Here’s why this Hawaiian-style teriyaki chicken is always a hit:

First off, it’s incredibly simple to make. The marinade comes together in minutes using pantry staples, and you can let it do the work while you prep sides or relax. There’s no complicated prep or long cook time involved.

Budget-conscious? This recipe is built on affordable ingredients like chicken thighs, soy sauce, and brown sugar – no need to hunt down anything fancy. It feeds a family of four for well under $15.

Versatility is another major win. Grill it, bake it, or sear it in a pan – this chicken adapts to whatever equipment or season you’re working with. You can even cube it and skewer it for kabobs!

And let’s not forget how kid-friendly it is. The sweetness of the marinade makes it a favorite with picky eaters, and leftovers are just as delicious the next day.

With a recipe this satisfying and simple, it’s no wonder it ends up on our table multiple times a month.

Ingredients Notes

This teriyaki chicken thrives on the perfect blend of sweet, salty, and umami-rich ingredients. Here’s what makes each element shine:

Boneless, skinless chicken thighs are ideal for this dish. They’re naturally juicy and stay tender after grilling or pan-frying. While chicken breasts can be used, they won’t soak up the marinade or stay as moist under high heat.

The base of the marinade is soy sauce, which delivers a deep umami punch. For the most authentic flavor, I recommend using a Japanese-style soy sauce. It’s slightly sweeter and mellower than Chinese soy sauce.

Brown sugar adds that signature teriyaki sweetness and helps create a beautiful caramelized glaze when the chicken cooks. If you're out of brown sugar, honey is a good substitute, though the texture will be slightly different.

To give it a true Hawaiian twist, we use pineapple juice in the marinade. It adds fruity acidity and helps tenderize the meat. Just make sure it’s 100% juice – avoid blends with added sugar or syrup.

Finally, a touch of fresh ginger and garlic brings aromatic warmth that balances the sweet and salty notes. Grate them finely for even distribution throughout the marinade.

If you're grilling, be sure to have a cast iron grill pan or outdoor grill ready. For stovetop cooking, a nonstick skillet or cast iron pan works beautifully.

How To Make This Hawaiian Style Teriyaki Chicken

Making this recipe is as easy as mixing, marinating, and cooking. Here’s how it comes together:

Start by whisking together your marinade: combine soy sauce, brown sugar, pineapple juice, minced garlic, and grated ginger in a bowl. Mix until the sugar is dissolved and the ingredients are well blended.

Place your chicken thighs in a zip-top bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, but ideally overnight. This gives the flavors time to fully infuse into the chicken.

When you're ready to cook, preheat your grill or pan over medium-high heat. Lightly oil the grates or pan surface to prevent sticking. Remove the chicken from the marinade, letting any excess drip off.

Cook the chicken for 5-6 minutes per side, depending on thickness. You’re looking for a nice char and an internal temperature of 165°F. Don’t be afraid of a bit of caramelization – that’s where the flavor really comes alive.

While the chicken rests, you can simmer the leftover marinade in a small saucepan (boil for at least 5 minutes to ensure food safety). This creates a glossy glaze you can drizzle on top for extra flavor.

From start to finish, you’re looking at about 35–40 minutes total time, with most of that being inactive marinating. Not bad for a dish that tastes like it came from a beachside food truck.

Storage Options

This chicken is just as good the next day, making it perfect for meal prep or leftovers.

Refrigerate any leftover chicken in an airtight container for up to 4 days. Let it cool completely before sealing to preserve texture and flavor.

Freeze for longer storage. Wrap cooled chicken in foil or plastic wrap, then place in a freezer-safe bag. It’ll keep well for up to 2 months. Thaw in the fridge overnight before reheating.

To reheat, use the microwave for convenience, or rewarm gently in a covered skillet with a splash of water or broth to keep it from drying out.

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Variations and Substitutions

One of the best things about Hawaiian style teriyaki chicken is how adaptable it is. Here are a few ways to mix it up:

Want to cut back on sugar? Replace brown sugar with monk fruit sweetener or reduce the amount by a tablespoon. You’ll still get great caramelization.

For a gluten-free version, use tamari or coconut aminos instead of regular soy sauce. Just be sure to double-check all your ingredient labels.

Need a vegetarian option? Swap the chicken for firm tofu or even portobello mushrooms. Marinate and grill just like you would with chicken for a satisfying plant-based alternative.

Make it spicy by adding Sriracha, red pepper flakes, or chili garlic sauce to the marinade. A little heat plays beautifully with the sweet and savory base.

Finally, try skewering the chicken along with bell peppers, onions, and pineapple chunks to create crowd-pleasing teriyaki kabobs perfect for backyard BBQs.

Ready to bring a taste of the islands to your dinner table? This Hawaiian Style Teriyaki Chicken is a guaranteed crowd-pleaser – easy enough for busy weeknights, delicious enough for weekend gatherings. Give it a try and let that island flavor transport you, no matter where you are.

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