Hawaiian Teriyaki Chicken Recipe

Hawaiian Teriyaki Chicken Recipe hits that perfect balance of sweet, salty, garlicky, and a little smoky from the grill, and it comes together in about 35 minutes total, so busy weeknights still feel a bit like vacation. This recipe works for families, meal prep fans, and anyone who wants takeout-style flavor without leaving the house. I first tested this version on a rainy Tuesday, and my kids asked me to make “the island chicken” again before they even finished their plates.

Why Make This Hawaiian Teriyaki Chicken Recipe at Home

Homemade Hawaiian Teriyaki Chicken tastes fresher and brighter than most takeout versions, with real ginger, real garlic, and pineapple that actually tastes like pineapple. You control the sweetness and saltiness, so the sauce coats the chicken without turning into a sugar bomb.

You also save money and avoid mystery ingredients. The marinade uses pantry staples, and you can grill it, bake it, or cook it on the stovetop, so it works in any season.

“This Hawaiian Teriyaki Chicken Recipe tastes like a backyard luau in under an hour, and my whole family licked their plates clean. ★★★★★”

Ingredients You Need

Chicken

• 2 to 2.5 pounds boneless skinless chicken thighs
  • Thighs stay juicy and tender, even if you cook them a minute too long.
  • You can use chicken breasts, but pound them to an even thickness so they cook evenly.

Hawaiian teriyaki marinade and sauce

• 1 cup pineapple juice

  • Canned 100% pineapple juice works great and keeps this recipe easy.
  • Avoid juice blends with added sugar, since the sauce already includes sweetness.

• 1/2 cup low sodium soy sauce

  • Low sodium gives you more control; regular soy sauce can taste too salty here.
  • Use tamari or coconut aminos if you need a gluten free option.

• 1/3 cup brown sugar, packed

  • Light brown sugar gives a mellow molasses flavor that pairs well with pineapple.
  • Use honey if you prefer, but reduce to 1/4 cup since honey tastes sweeter.

• 2 tablespoons rice vinegar

  • This adds a gentle tang and keeps the sauce from tasting flat.
  • Apple cider vinegar works in a pinch.

• 1 tablespoon sesame oil

  • A little goes a long way and adds that classic teriyaki aroma.

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced or grated

  • Tube ginger from the produce section works if you feel short on time.

• 1 tablespoon cornstarch

• 2 tablespoons cold water

  • These thicken the sauce into a glossy glaze that clings to the chicken.

Optional add ins and toppings

• 1 cup pineapple chunks

  • Fresh or canned both work; drain canned pineapple well.

• 2 green onions, thinly sliced

• 1 tablespoon toasted sesame seeds

• Red pepper flakes to taste, if you like a little heat

Pantry shortcuts and brand notes

• Use bottled teriyaki sauce in a pinch, then spike it with extra pineapple juice and fresh garlic to brighten the flavor.
• Kikkoman or Yamasa soy sauce both taste great here; just stick with low sodium.
• Pre minced garlic from a jar works, but fresh garlic gives the best flavor for this recipe.

Equipment list

• Mixing bowl or large zip top bag for marinating
• Small saucepan for thickening the sauce
• Whisk
• Grill, grill pan, or large skillet
• Tongs
• Instant read thermometer, helpful for juicy chicken
• Cutting board and sharp knife

Tips & Mistakes

• Marinate at least 30 minutes, and up to 8 hours, so the Hawaiian teriyaki flavor really soaks into the chicken.
• Do not marinate overnight longer than 8 hours, since the pineapple and vinegar can make the texture mushy.
• Pat the chicken dry before cooking so it sears and caramelizes instead of steaming.
• Oil the grill grates or pan lightly to prevent sticking and torn pieces.
• Keep some marinade separate at the start if you want extra sauce without boiling it.
• Always boil any marinade that touched raw chicken for at least 2 to 3 minutes before you use it as a sauce.
• Do not crank the heat too high, or the sugar in the sauce will burn before the chicken cooks through.
• Pull the chicken off the heat at 165°F, then rest it a few minutes so the juices settle.
• Taste the sauce before serving and adjust with a splash of soy sauce, a pinch of sugar, or a squeeze more pineapple juice.
• Slice chicken against the grain for tender bites that soak up more glaze.

How to Make Hawaiian Teriyaki Chicken Recipe

Mix the Hawaiian teriyaki marinade

1. Add pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger to a bowl.
2. Whisk until the sugar dissolves and everything looks well combined.
3. Taste a small spoonful and adjust with a pinch more sugar or soy sauce if needed.

Marinate the chicken

1. Place the chicken thighs in a large zip top bag or shallow dish.
2. Pour in about two thirds of the marinade and coat the chicken evenly.
3. Set aside the remaining marinade in the fridge to turn into sauce later.
4. Seal the bag and chill the chicken at least 30 minutes and up to 8 hours.

Preheat your cooking surface

1. Heat a grill to medium high heat or warm a grill pan or large skillet over medium high.
2. Lightly oil the grates or pan with a high heat oil like avocado or canola.
3. While the grill heats, pull the chicken from the fridge and let it sit at room temperature for about 10 minutes.

Cook the chicken

1. Remove the chicken from the marinade and let excess drip off, then discard that used marinade.
2. Place the chicken on the hot grill or pan in a single layer.
3. Cook about 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165°F.
4. If the outside browns too quickly, lower the heat slightly and move the pieces to a cooler spot.

Thicken the Hawaiian teriyaki sauce

1. While the chicken cooks, pour the reserved clean marinade into a small saucepan.
2. Bring it to a gentle boil over medium heat.
3. Stir the cornstarch and cold water together in a small bowl until smooth, then whisk that slurry into the saucepan.
4. Simmer 2 to 3 minutes, whisking, until the sauce thickens and turns glossy.
5. If you want pineapple chunks in the sauce, stir them in during the last minute of cooking.

Glaze and rest

1. When the chicken reaches 165°F, move it to a plate or cutting board.
2. Brush the hot chicken with some of the thickened Hawaiian teriyaki sauce.
3. Let the chicken rest 5 minutes so the juices redistribute.
4. Slice or serve the pieces whole, then drizzle with extra sauce.

Garnish and serve

1. Sprinkle sliced green onions and sesame seeds over the top.
2. Add a pinch of red pepper flakes if you like a sweet and spicy combo.
3. Serve right away while the glaze still looks shiny and the chicken tastes hot and juicy.

Variations I've Tried

I swap chicken thighs for thin sliced chicken breasts when I want faster cooking and easy slicing for rice bowls. I also tried this Hawaiian Teriyaki Chicken Recipe with turkey tenderloins, and the flavor worked surprisingly well for a lighter option. Sometimes I stir fry bell peppers, onions, and snap peas in a little of the sauce and serve the chicken on top for a full one pan meal.

I also tested a version with canned coconut milk in place of some of the pineapple juice, and it gave a richer, slightly creamy sauce that tasted great over rice. When I feel like a sheet pan dinner, I toss bite sized chicken pieces with the marinade, add pineapple chunks and red onion, and roast everything together on a lined pan. Leftover sliced chicken also tastes great in lettuce wraps with shredded cabbage and a drizzle of extra sauce.

How to Serve Hawaiian Teriyaki Chicken Recipe

Serve Hawaiian Teriyaki Chicken over hot jasmine rice or brown rice so the extra sauce soaks in and flavors every bite. Add a side of steamed broccoli, roasted green beans, or a simple cucumber salad to balance the sweetness. You can also pile sliced chicken into warm tortillas with shredded lettuce and pineapple salsa for fun teriyaki tacos.

For a cookout style meal, serve it with grilled corn, pineapple rings, and a big fruit salad. Kids usually love this recipe, so I often set aside a few pieces without red pepper flakes for milder plates.

How to store

• Store leftover Hawaiian Teriyaki Chicken in an airtight container in the fridge for up to 4 days.
• Keep extra sauce in a separate small container in the fridge for up to 5 days.
• Freeze cooked and cooled chicken in a freezer safe bag or container for up to 2 months, with as much air pressed out as possible.
• Reheat in a skillet over medium heat with a splash of water or pineapple juice until warmed through, then add extra sauce at the end.
• You can also reheat in the microwave in short bursts, covered, and stir or flip pieces between bursts so they warm evenly without drying out.

Hawaiian Teriyaki Chicken Recipe

Hawaiian Teriyaki Chicken hits that perfect balance of sweet, salty, garlicky, and a little smoky from the grill, and it comes together in about 35 minutes total for an easy weeknight meal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Chicken

Ingredients

  

• 2 to 2.5 pounds boneless skinless chicken thighs

• 1 cup pineapple juice (100% juice, not a blend)
• 1/2 cup low sodium soy sauce
• 1/3 cup light brown sugar, packed
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 1 tablespoon cornstarch
• 2 tablespoons cold water

• 1 cup pineapple chunks, drained
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• red pepper flakes, to taste

Instructions

 

1. In a mixing bowl, whisk together the pineapple juice, low sodium soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger until the sugar is dissolved and the mixture is well combined.
2. Taste a small spoonful of the marinade and adjust with a pinch more sugar or a splash of soy sauce if needed.

1. Place the chicken thighs in a large zip-top bag or shallow dish.
2. Pour about two-thirds of the marinade over the chicken, turning to coat all sides evenly.
3. Cover or seal and refrigerate for at least 30 minutes and up to 8 hours to let the flavors soak into the chicken.
4. Transfer the remaining clean marinade to a covered container and refrigerate to use later as the base for the sauce.

1. Preheat a grill, grill pan, or large skillet over medium-high heat.
2. Lightly oil the grill grates or pan with a high-heat oil to prevent sticking.
3. Remove the chicken from the refrigerator and let it sit at room temperature for about 10 minutes while the grill or pan heats.

1. Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade that touched the raw chicken.
2. Pat the chicken pieces dry lightly with paper towels so they can sear and caramelize.
3. Place the chicken on the hot grill or pan in a single layer.
4. Cook for about 5 to 7 minutes per side, depending on thickness, until the chicken is nicely browned and the internal temperature reaches 165°F (74°C). If the outside browns too quickly, lower the heat slightly or move the chicken to a cooler spot.

1. While the chicken cooks, pour the reserved clean marinade into a small saucepan and set over medium heat.
2. Bring the marinade to a gentle boil.
3. In a small bowl, stir together the cornstarch and cold water until smooth to make a slurry.
4. Whisk the cornstarch slurry into the boiling marinade and simmer for 2 to 3 minutes, whisking often, until the sauce thickens and turns glossy.
5. If using pineapple chunks, stir them into the sauce during the last minute of simmering and heat through.

1. When the chicken reaches 165°F, transfer it to a plate or cutting board.
2. Brush the hot chicken generously with some of the thickened Hawaiian teriyaki sauce to glaze.
3. Let the chicken rest for about 5 minutes so the juices redistribute, then slice against the grain or serve the pieces whole.
4. Drizzle with additional sauce to taste.

1. Sprinkle the chicken with sliced green onions and toasted sesame seeds.
2. Add a pinch of red pepper flakes if you like a sweet and spicy combination.
3. Serve immediately while hot, with extra sauce on the side if desired.

Notes

Nutrition Information
Approximate per serving (6 servings, using 2.25 pounds chicken thighs and all sauce, without optional toppings): 360 calories; fat 18 g; saturated fat 5 g; carbohydrates 23 g; fiber 0 g; sugars 18 g; protein 27 g; sodium 920 mg. Values are estimates and will vary based on exact ingredients, brands, and portion sizes.