Hawaiian Teriyaki Chicken – Easy, Juicy, and Irresistibly Delicious

Hawaiian Teriyaki Chicken is that perfect mix of tropical sweetness and savory depth that instantly transports you to a beachside grill in Maui—even if you’re standing in your kitchen in fuzzy socks. This recipe takes juicy chicken thighs, marinates them in a homemade teriyaki sauce full of pineapple juice, soy, garlic, and honey, then grills or sears them until glossy and golden.

The best part? It’s easy, family-friendly, and absolutely bursting with flavor. Whether you’re feeding a crowd or just spicing up your weeknight dinner, this Hawaiian Teriyaki Chicken brings sunshine to your plate.

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What is Hawaiian Teriyaki Chicken?

Hawaiian Teriyaki Chicken is a tropical twist on the classic Japanese-inspired teriyaki we all know and love. What makes it “Hawaiian” is the addition of pineapple juice, which adds a natural sweetness that pairs beautifully with the salty soy and zingy ginger. The result? A sauce that caramelizes beautifully as it cooks, giving the chicken a sticky, flavorful coating that’s pure magic.

This dish can be grilled outdoors for that smoky finish or cooked on the stovetop if you’re short on time. It’s a favorite for busy families because it’s simple to prep and universally loved—even the picky eaters can’t resist that sweet-savory glaze. Serve it over rice or alongside grilled pineapple for an easy island-inspired meal that tastes like a mini vacation.

Reasons to Try Hawaiian Teriyaki Chicken

There are plenty of reasons this Hawaiian Teriyaki Chicken deserves a spot in your dinner rotation. First, it’s incredibly versatile—you can grill, bake, or pan-sear it depending on your mood (or the weather). Second, it’s made with everyday ingredients you probably already have in your pantry. Third, that flavor balance of tangy, sweet, and savory is downright addictive.

Plus, this dish makes a great meal prep option; the chicken stays juicy and flavorful even after reheating. Whether you’re serving it for a casual family dinner or at a summer barbecue, it’s a guaranteed crowd-pleaser. And if you’re craving more chicken ideas, check out Grilled California Avocado Chicken for another flavorful, protein-packed favorite that’s quick and wholesome.

Ingredients Needed to Make Hawaiian Teriyaki Chicken

• 2 lbs boneless, skinless chicken thighs
• 1 cup pineapple juice (fresh or canned)
• ½ cup low-sodium soy sauce
• ¼ cup packed brown sugar
• 2 tablespoons honey
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• ½ teaspoon red pepper flakes (optional for a touch of heat)
• 1 tablespoon cornstarch + 2 tablespoons water (optional for thickening)
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)
• Pineapple slices or chunks (fresh or grilled, for serving)

Instructions to Make Hawaiian Teriyaki Chicken – Step by Step

Let’s walk through this Hawaiian Teriyaki Chicken step by step, so you can feel confident from the very first whisk to the final drizzle of sauce. This process is simple, but each step has little moments that make all the difference — from getting that glossy caramelized glaze to achieving juicy, perfectly cooked chicken that feels like it came straight from a beachside grill in Honolulu.

Step 1: Mix the Marinade – The Heart of the Flavor

Start by grabbing a medium mixing bowl and whisk together the marinade ingredients: pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated fresh ginger, and a pinch of red pepper flakes if you like a little heat. You’ll immediately smell that irresistible tropical aroma — sweet pineapple, salty soy, and warm ginger all blending together into something magical.

This mixture isn’t just a marinade; it’s the base of your teriyaki sauce too, so take your time here. If you want your sauce thicker later on, keep a little cornstarch handy for the final step.

Pro tip: If you’re running low on soy sauce or prefer gluten-free options, check out my Teriyaki Ground Turkey Bowl, where I share substitution ideas for sauces that still bring bold, umami-packed flavor without gluten.

Once everything’s whisked together smoothly, set aside half of the marinade in a separate bowl. You’ll use that later to make your sauce — trust me, you’ll want it.

Step 2: Marinate the Chicken – Let It Soak Up the Island Vibes

Place your boneless, skinless chicken thighs in a resealable plastic bag or a shallow dish. Pour the other half of your marinade right over the chicken, seal it up, and massage it gently to coat every piece. This is where the step-by-step Hawaiian Teriyaki Chicken magic begins.

The longer the chicken sits, the more flavor it absorbs. Two hours is good, but if you can let it marinate overnight, you’ll be rewarded with deeper, more complex flavor. Just make sure to refrigerate it while it soaks — food safety first!

Flip the bag once or twice during marinating time to keep things even. This trick ensures that every bite tastes as sweet, salty, and tender as the next.

If you love recipes that rely on marinating for flavor, you might also enjoy Grilled California Avocado Chicken — another juicy favorite that uses a simple homemade marinade for next-level taste.

Step 3: Get Cooking – Grill or Skillet, Your Choice

Now that your chicken is marinated to perfection, it’s time to cook it. You’ve got two delicious options here, depending on your mood and tools:

Grill Method: Preheat your grill to medium-high heat. Lightly oil the grates to keep the chicken from sticking. Grill each thigh for about 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F. You’ll know it’s just right when the outside has caramelized grill marks and the inside is tender and juicy.

Skillet Method: No grill? No problem. Heat a bit of oil in a large skillet over medium heat. Cook each thigh for 6–8 minutes per side until fully cooked and golden brown. As the chicken cooks, you’ll see that sticky glaze start to develop — that’s when you know your step-by-step Hawaiian Teriyaki Chicken is on the right track.

Tip: Don’t crowd your pan or grill. Giving each piece of chicken space allows it to caramelize properly instead of steaming. If you’re cooking in batches, keep the finished pieces warm on a plate covered with foil.

Step 4: Make the Teriyaki Sauce – Glossy, Sweet, and Irresistible

While your chicken cooks, grab the reserved half of your marinade from earlier. Pour it into a small saucepan and bring it to a boil over medium heat. Once it’s bubbling, reduce the heat to low and let it simmer gently.

If you like your teriyaki sauce thick and glossy (who doesn’t?), now’s the time to stir in your cornstarch slurry — that’s just one tablespoon of cornstarch mixed with two tablespoons of water. Whisk it in slowly and watch the sauce transform from thin and runny to beautifully thick and shiny.

This step gives your Hawaiian Teriyaki Chicken that restaurant-quality finish — a rich glaze that clings perfectly to the chicken. The sauce will smell amazing, so don’t be surprised if someone wanders into the kitchen asking when dinner’s ready.

For another homemade sauce idea that pairs well with chicken, check out the Spicy Maple Chicken and Coconut Rice recipe — it’s sweet, spicy, and a total crowd-pleaser.

Step 5: Bring It All Together – Slice, Drizzle, and Garnish

Once your chicken is cooked and resting, slice it into strips or serve the thighs whole if you prefer. Drizzle that luscious teriyaki sauce over the top, letting it pool just a little on your plate. Sprinkle with sesame seeds and sliced green onions for that final pop of color and crunch.

Want to make it extra special? Add a few grilled pineapple slices or chunks on the side — their caramelized sweetness complements the teriyaki glaze perfectly. Serve everything over steamed jasmine or coconut rice, or try it with a side of roasted veggies for a lighter option.

This step-by-step Hawaiian Teriyaki Chicken recipe delivers big island flavor with minimal effort. Whether you’re cooking for family or meal-prepping for the week, this dish will keep your taste buds (and your kitchen) happy.

For a cozy, comforting side dish to pair with your teriyaki chicken, you might also love my Easy Chicken Fajita Rice Casserole — it’s hearty, satisfying, and comes together with pantry staples.

And if you want to explore more protein-packed meals that cook quickly, try my High-Protein Honey Garlic Butter Chicken. It shares the same sweet-savory energy as this dish, but with a buttery, garlicky twist.

By following these steps, you’ll master Hawaiian Teriyaki Chicken step by step — from whisking that first batch of marinade to plating up a meal that tastes as if it came straight from paradise. It’s simple, flavorful, and guaranteed to impress anyone lucky enough to grab a fork.

What to Serve with Hawaiian Teriyaki Chicken

This dish pairs beautifully with steamed jasmine or coconut rice, stir-fried vegetables, or a crisp cabbage salad with sesame dressing. For a tropical spin, try it with grilled pineapple rings or roasted sweet potatoes. If you’re planning a full island-inspired dinner night, serve this alongside Easy Chicken Avocado Wraps for a fresh and balanced menu.

Key Tips for Making Hawaiian Teriyaki Chicken

1. Use chicken thighs—they stay tender and juicy even after grilling.
2. Marinate overnight if possible for deeper flavor.
3. Don’t skip the sesame oil—it adds that authentic, nutty aroma.
4. If grilling, baste the chicken with marinade during cooking for extra caramelization.
5. Let the sauce simmer long enough to thicken; that glossy texture makes all the difference.

Storage and Reheating Tips for Hawaiian Teriyaki Chicken

Leftover Hawaiian Teriyaki Chicken keeps well in the fridge for up to 4 days. Store it in an airtight container with some extra sauce to keep it moist. To reheat, microwave it with a splash of water or heat it in a covered skillet until warm. You can also freeze it (with sauce) for up to 2 months—just thaw overnight before reheating. The flavor actually deepens as it sits, making this a great meal prep option for busy weeks.

FAQs

Can I use chicken breast instead of thighs? Yes, but keep an eye on the cook time since breasts can dry out faster.
Can I bake this instead of grilling? Absolutely—bake at 400°F for 20–25 minutes until the chicken reaches 165°F.
Is it spicy? Only slightly. If you prefer mild, skip the red pepper flakes.
Can I use bottled teriyaki sauce? You can, but homemade is so much fresher and free from additives.

Final Thoughts

Hawaiian Teriyaki Chicken is proof that simple ingredients can create something unforgettable. It’s easy enough for a weeknight, yet flavorful enough for a dinner party. The sweet pineapple glaze, tender chicken, and caramelized edges make every bite feel like sunshine on a fork. Next time you need a meal that’ll make the whole family smile, this is the one.

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