Hawaiian Style Teriyaki Chicken
When it comes to meals that feel like a tropical vacation on a plate, Hawaiian Style Teriyaki Chicken delivers every single time. This recipe brings the sweet and savory flavors of the islands together with simple ingredients like soy sauce, pineapple juice, brown sugar, fresh garlic, and ginger. It’s everything you want in a grilled chicken dish—juicy, tender, flavorful, and slightly caramelized on the outside. Whether you serve it with sticky rice, grilled pineapple, or wrapped in lettuce leaves, this teriyaki chicken adds a sunny touch to every bite. It’s ideal for cookouts, family dinners, meal prep, and even potlucks. It’s no wonder this dish is a staple in Hawaiian barbecue culture and beyond.
Why This Recipe Works So Well
This teriyaki chicken recipe is based on balance. It blends saltiness from the soy sauce with sweetness from brown sugar and pineapple juice, while garlic and ginger provide that classic aromatic depth. The chicken thighs soak up all the flavor and stay extra juicy during cooking. As the marinade caramelizes on the grill or skillet, you get that irresistible sticky-sweet crust that’s the hallmark of good teriyaki. The result is a dish that’s bursting with flavor and incredibly easy to make.
Ingredients You’ll Need
3 pounds of chicken thighs (boneless or bone-in, skin-on or skinless)
1 cup soy sauce (low sodium preferred)
1 cup pineapple juice (fresh or canned, with or without chunks)
1 cup brown sugar, packed
5 cloves garlic, mashed or finely minced
1 tablespoon fresh ginger, minced
These six ingredients are all it takes to transport your taste buds to Hawaii. The key is giving the chicken time to marinate so it fully absorbs the flavors before cooking.
How to Make Hawaiian Style Teriyaki Chicken
Step 1: Prepare the Marinade
In a large bowl, whisk together the soy sauce, pineapple juice, and brown sugar until the sugar dissolves. Stir in the mashed garlic and minced ginger. The marinade will be rich and fragrant with a perfect balance of sweet and savory.
Step 2: Marinate the Chicken
Add the chicken thighs to the bowl or place everything into a large zip-top bag. Make sure the chicken is fully coated in the marinade. Cover or seal and refrigerate for at least 4 hours, preferably overnight for the best flavor.
Step 3: Grill or Pan-Cook the Chicken
Remove the chicken from the marinade and let the excess drip off. Grill the chicken over medium-high heat for about 6–7 minutes per side, depending on thickness, or cook in a skillet over medium heat until browned and cooked through. The sugar in the marinade will help form a beautiful caramelized surface.
Step 4: Simmer the Marinade (Optional)
If desired, bring the leftover marinade to a boil in a saucepan for 5–10 minutes until slightly thickened. This reduces the risk of foodborne illness and gives you a glaze to brush over the chicken before serving.
Step 5: Serve Hot
Slice or serve whole, garnished with chopped scallions or sesame seeds. Serve with rice, noodles, grilled vegetables, or Hawaiian-style macaroni salad.
Serving Suggestions
Sticky white rice or coconut rice
Grilled pineapple slices
Sautéed bok choy or green beans
Fresh mango salsa
Lettuce wraps with cucumber and carrot slaw
Topped over ramen or soba noodles
Served with Hawaiian macaroni salad or potato salad
This chicken is incredibly flexible. You can serve it casual-style on paper plates with grilled corn or dress it up for dinner guests with rice and greens.
Make-Ahead Tips
Marinate the chicken the night before
Freeze chicken in marinade for later use
Grill or pan-cook and store in fridge for meal prep
Leftovers taste even better the next day and reheat well
Use extra marinade as a base for stir-fry sauce
Flavor Variations
Add a splash of toasted sesame oil to the marinade
Include red pepper flakes for heat
Use honey instead of brown sugar for a floral sweetness
Swap pineapple juice with orange juice for a citrusy twist
Add fresh chopped cilantro before serving for brightness
Try bone-in chicken thighs or wings for extra flavor
How to Grill Perfectly Juicy Chicken
Start with medium-high heat to get a nice sear
Don’t move the chicken too much—let it form grill marks
Flip only once to avoid drying it out
Use a meat thermometer—chicken should reach 165°F
Rest for a few minutes before slicing
Why Chicken Thighs Work Best
Chicken thighs are flavorful, tender, and forgiving. They don’t dry out as quickly as breasts and soak up the marinade beautifully. You can use bone-in or boneless thighs depending on your preference. Boneless thighs cook faster and are easier to slice for meal prep, while bone-in thighs have a bit more flavor and a juicier texture.
Can I Use Chicken Breasts Instead?
Yes, but take care not to overcook them. Pound the breasts to even thickness for better results and marinate overnight to ensure flavor.
How Long Should I Marinate It?
At least 4 hours is good, but overnight is best. If you’re short on time, 1 hour will still give some flavor, especially if you simmer the marinade and brush it on during cooking.
Can I Bake This Chicken?
Yes. Bake in a 375°F oven for 25–30 minutes or until the internal temperature reaches 165°F. Broil for the last few minutes for a golden, caramelized top.
How to Store and Reheat
Store cooked chicken in an airtight container in the fridge for up to 4 days
Freeze for up to 3 months
Reheat in the microwave, oven, or skillet with a splash of pineapple juice to keep it moist
Kid-Friendly and Crowd-Friendly
This dish is a hit with all ages. Kids love the sweet flavor, and adults love the depth and tenderness. It’s perfect for BBQs, luau-themed parties, and weeknight dinners. You can scale the recipe easily for a crowd and even grill it outdoors for that authentic smoky touch.
Pairing Ideas
Serve this chicken with tropical drinks or simple beverages to highlight its sweet and savory notes:
Pineapple lemonade or mango iced tea
Coconut water with lime
A light lager or tropical fruit beer
Sparkling water with mint and citrus
Pina coladas or Mai Tais for adults
The light acidity of pineapple or citrus drinks cuts through the richness of the chicken and enhances its bright flavors.
How to Turn This into a Meal Prep Staple
Grill a big batch and portion it into containers with rice and vegetables
Use chopped chicken in wraps, tacos, or salads
Add to stir-fry with noodles and veggies
Use as filling for spring rolls or sandwiches
Top over fried rice or Hawaiian fried rice
With its bold, lasting flavor and easy reheat ability, this chicken is a meal prep dream.
Frequently Asked Questions
Is this recipe gluten-free?
Use tamari or a gluten-free soy sauce to make it gluten-free.
Can I make it spicy?
Add chili flakes, sriracha, or minced jalapeños to the marinade.
Can I cook it in the air fryer?
Yes, cook at 375°F for 15–20 minutes, flipping halfway through.
Can I use canned pineapple?
Yes. Use both the juice and some chopped pineapple chunks if desired.
Can I make it ahead?
Marinate the chicken for up to 24 hours. You can also freeze it in the marinade.
Is it authentic Hawaiian?
This dish is inspired by Hawaiian-style plate lunches, which often feature teriyaki chicken. It’s rooted in Japanese influence but adapted with local island ingredients.
How sweet is it?
The brown sugar and pineapple juice make it sweet, but balanced by soy sauce and garlic.
Can I serve it cold?
Yes, it’s delicious cold or at room temperature—perfect for summer salads or bento boxes.
Final Thoughts
Hawaiian Style Teriyaki Chicken is the kind of recipe that becomes a staple after just one try. It’s simple enough for a weeknight dinner yet flavorful and special enough for entertaining. The marinade is incredibly versatile, the ingredients are easy to find, and the result is always tender, juicy, and packed with flavor. Once you try it, you’ll find yourself coming back to it again and again—especially when you’re craving something that feels a little like sunshine on your plate.