Hawaiian Style Teriyaki Chicken Recipe

There's something undeniably mouthwatering about the sweet and savory aroma of Hawaiian Style Teriyaki Chicken sizzling on the grill. Juicy, char-grilled chicken glazed in a glossy teriyaki sauce—it’s a little taste of paradise right in your backyard.

this Recipe

This recipe brings back memories of a summer trip to Maui, where roadside food trucks served the most incredible plate lunches. Ever since, I’ve been on a mission to recreate that perfect island flavor at home. It’s quick, easy, and family-approved, making it a go-to for both weeknights and weekend cookouts.

Ready to transport your taste buds to the islands? Let’s dive in.

Why You'll Love This Hawaiian Style Teriyaki Chicken

Get ready to fall in love with a dish that combines tropical flair with everyday simplicity. Hawaiian Style Teriyaki Chicken is more than just a crowd-pleaser—it's a low-effort, high-reward recipe you'll want to make on repeat.

First and foremost, it’s incredibly easy to make. With just a few pantry staples and some chicken, you’ll be marinating in minutes and grilling shortly after. Whether you're using a stovetop grill pan or firing up the barbecue, it’s as unfussy as it is flavorful.

The flavor profile is something special. Sweet pineapple juice, salty soy sauce, and a hint of garlic come together to create a glaze that’s equal parts bold and balanced. It's the perfect marriage of sweet and savory that Hawaiian cuisine is known for.

It’s also budget-friendly. Using boneless chicken thighs keeps costs low while delivering juicy, flavorful results. Plus, most of the ingredients are likely already in your kitchen.

Finally, this dish is perfect for meal prep or feeding a crowd. Double the batch and you’ll have delicious leftovers that taste just as amazing the next day, making your week that much easier.

This chicken brings the islands to your plate in the best way possible. Now let’s talk about what makes the ingredients so special.

Ingredients Notes

The beauty of Hawaiian Style Teriyaki Chicken is in its simplicity. The ingredients work together to build layers of flavor without requiring anything fancy or hard to find.

The star of the show is boneless, skinless chicken thighs. They stay juicy on the grill and soak up the marinade like a sponge. Unlike chicken breasts, thighs are forgiving and won’t dry out if slightly overcooked, making them ideal for this recipe.

Soy sauce provides the savory backbone of the marinade. Opt for a regular or low-sodium version depending on your taste preferences. It’s what gives the dish that deep umami punch that balances out the sweetness.

Speaking of sweetness, pineapple juice is essential. It not only adds tropical flair but also contains natural enzymes that tenderize the meat. Make sure to use 100% juice, not from concentrate, for the best flavor.

Brown sugar adds richness and helps create that sticky-sweet glaze when the chicken hits the grill. Combined with the acidity of the pineapple juice and the saltiness of the soy sauce, it rounds everything out beautifully.

Fresh garlic and ginger add a warm, aromatic depth to the marinade. Grate them finely for maximum flavor infusion. These two ingredients really elevate the dish from good to unforgettable.

If you’re grilling outdoors, a simple charcoal or gas grill will do the trick. Indoors, a grill pan or cast iron skillet works perfectly. You’ll also need a zip-top bag or shallow dish for marinating and some tongs for flipping.

How To Make This Hawaiian Style Teriyaki Chicken

Making this dish is as breezy as a Hawaiian beach day. It starts with a bold, flavorful marinade and ends with beautifully caramelized chicken that’s impossible to resist.

Begin by combining the marinade ingredients in a bowl: soy sauce, pineapple juice, brown sugar, minced garlic, and grated ginger. Whisk until the sugar dissolves completely. This will create a beautifully fragrant, dark amber liquid.

Next, add your chicken thighs to a large zip-top bag or shallow dish and pour in the marinade. Seal it up and refrigerate for at least 4 hours, though overnight is best. The longer the chicken marinates, the more intense and balanced the flavors will be.

When you’re ready to cook, preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. Remove the chicken from the marinade, letting the excess drip off, and place it on the hot grill.

Grill each thigh for about 5–6 minutes per side. You’re looking for beautiful char marks and caramelization, with the internal temperature reaching 165°F. The sugars in the marinade will help create that signature sticky, lacquered finish.

Once cooked, let the chicken rest for a few minutes before slicing. This helps the juices redistribute, ensuring each bite is as moist and flavorful as the last.

From start to finish, you’re looking at about 30 minutes of hands-on time, plus marinating. Perfect for prep-ahead meals or spontaneous grilling nights alike.

Storage Options

This chicken keeps exceptionally well, making it great for leftovers or meal prepping. Store any extra in an airtight container in the fridge for up to 4 days. The flavor only gets better as it sits.

For longer storage, you can freeze the cooked chicken. Allow it to cool completely before transferring to freezer-safe bags or containers. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating.

If you’re freezing raw chicken in the marinade, place everything in a zip-top bag and freeze immediately. When ready to use, thaw overnight in the fridge and grill as usual.

To reheat, gently warm in a skillet over medium-low heat or microwave in 30-second bursts until heated through. A splash of water or leftover marinade helps keep it moist.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. With just a few tweaks, you can customize it to fit your taste or dietary needs.

For a spicier kick, add a teaspoon of red pepper flakes or a squirt of Sriracha to the marinade. It brings a touch of heat that plays well with the sweetness of the pineapple juice.

If you don’t have pineapple juice on hand, orange juice makes a great substitute. It adds a similar citrusy sweetness and still works beautifully in the marinade.

Want a lower-sugar version? Reduce the brown sugar or swap it for honey or a sugar alternative like monk fruit. You’ll still get that delicious glaze, just with fewer carbs.

You can also try this with chicken breasts, though you’ll want to adjust the grilling time to avoid overcooking. Slice them in half horizontally to create thinner cutlets for more even cooking.

Feeling adventurous? Try adding a splash of toasted sesame oil or a dash of rice vinegar to the marinade for extra complexity. The result is a slightly tangier, more layered flavor.

Don’t be afraid to experiment. Hawaiian cooking is all about bold flavors and enjoying the moment—this recipe is the perfect place to start.

Print