Hawaiian Style Teriyaki Chicken Recipe

Hawaiian Style Teriyaki Chicken is a sweet, savory, and ultra-juicy dish that’s full of tropical flavor. Marinated in a rich blend of soy sauce, pineapple juice, brown sugar, garlic, and fresh ginger, this chicken is grilled (or pan-seared) to perfection and tastes just like something I’d enjoy at a Hawaiian BBQ. It’s simple, mouthwatering, and always a hit at my table.

Why You’ll Love This Recipe

I love this recipe because it delivers bold flavor with minimal effort. The marinade does all the heavy lifting—tenderizing the chicken and infusing it with that irresistible mix of salty, sweet, and garlicky goodness. The pineapple juice adds a tropical twist that balances the soy sauce beautifully. Whether I’m cooking it on the grill or stovetop, it always comes out tender, caramelized, and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 pounds of chicken thighs (boneless and skinless preferred)

• 1 cup soy sauce

• 1 cup pineapple juice (or canned pineapple chunks with juice)

• 1 cup packed brown sugar

• 5 cloves garlic, mashed or finely minced

• 1 tablespoon fresh ginger, minced

Directions

1. In a large bowl or zip-top bag, I combine soy sauce, pineapple juice, brown sugar, mashed garlic, and ginger to create the marinade.

2. I add the chicken thighs to the marinade, making sure each piece is well coated. I cover and refrigerate for at least 2 hours, but overnight gives the best flavor.

3. When ready to cook, I preheat a grill or skillet over medium-high heat.

4. I remove the chicken from the marinade and cook for about 6–7 minutes per side, or until the chicken is cooked through and nicely caramelized on the outside.

5. I let the chicken rest for a few minutes before slicing or serving whole.

6. I garnish with chopped green onions or sesame seeds if I want to dress it up.

Servings and timing

• Servings: 6

• Prep time: 10 minutes

• Marinate time: 2–8 hours

• Cook time: 15 minutes

• Total time: About 2 hours 25 minutes

Variations

• I’ve used chicken breasts or drumsticks with great results—just adjust the cooking time accordingly.

• For extra sauce, I reserve some marinade before adding the raw chicken and simmer it separately to serve on the side.

• I sometimes add crushed red pepper flakes for a little kick.

• For a smoky flavor, I cook it over charcoal or wood chips on the grill.

Storage/Reheating

I store any leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently in a skillet over medium heat or microwave it in short intervals. I also freeze cooked chicken in portions for up to 2 months—perfect for quick weeknight meals.

FAQs

Can I use canned pineapple?

Yes, I often use canned pineapple chunks with the juice. It adds texture and extra tropical flavor to the marinade.

Do I need to use fresh ginger?

Fresh ginger gives the best flavor, but in a pinch, I’ve used 1/2 teaspoon of ground ginger as a substitute.

Can I make this recipe ahead?

Absolutely. I marinate the chicken overnight and just grill or cook it when ready. The flavor actually improves the longer it marinates.

How do I know when the chicken is done?

I make sure the internal temperature reaches 165°F (74°C). The outside should be nicely caramelized and the juices should run clear.

What should I serve it with?

I love serving it with steamed rice, grilled pineapple, macaroni salad, or a crisp green salad for a full Hawaiian-style plate.

Conclusion

Hawaiian Style Teriyaki Chicken is a flavor-packed dish that brings sunshine to the table, no matter the season. It’s sweet, savory, and perfectly tender with that irresistible hint of garlic and ginger. Whether I’m grilling for a crowd or making dinner for the family, this recipe never fails to impress. One bite, and I’m transported straight to the islands.