Name: Hawaiian Grilled Teriyaki Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 1 h
Cuisine: Hawaiian
Ingredients: 4 boneless, skinless chicken breasts or thighs; ½ cup soy sauce; ½ cup pineapple juice; ¼ cup brown sugar; 2 Tbsp honey; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 Tbsp rice vinegar (optional); 2 Tbsp sesame oil; 1 Tbsp cornstarch mixed with 2 Tbsp water; Pineapple rings or chunks for garnish (optional); Green onions and sesame seeds for topping (optional)

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I absolutely love this Hawaiian Grilled Teriyaki Chicken—tender, juicy chicken breasts or thighs marinated in a sweet-savory pineapple-infused teriyaki glaze and grilled to perfection. It brings island-inspired flavors to my backyard barbecue or dinner table.

Hawaiian Grilled Teriyaki Chicken

Why You’ll Love This Recipe

I adore this recipe because it melds rich umami with tropical sweetness effortlessly. The marinade soaks into the chicken, making every bite flavorful and juicy. Grilling adds delightful char marks and smoky depth, while the pineapple gives it that sunny, Hawaiian vibe I can’t get enough of. Plus, it’s easy to prep ahead for stress-free cooking.

ingredients

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

4 boneless, skinless chicken breasts or thighs
½ cup soy sauce
½ cup pineapple juice
¼ cup brown sugar
2 Tbsp honey
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 Tbsp rice vinegar (optional for tang)
2 Tbsp sesame oil
1 Tbsp cornstarch mixed with 2 Tbsp water (for thickening)
Pineapple rings or chunks for garnish (optional)
Green onions and sesame seeds for topping (optional)

directions

In a bowl, whisk together soy sauce, pineapple juice, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil until smooth.
Reserve ½ cup of the marinade in a small saucepan; pour the rest into a resealable bag or container with the chicken.
Marinate the chicken in the fridge for at least 30 minutes, or up to 4 hours for deeper flavor.
Meanwhile, pour the reserved marinade into the saucepan. Heat over medium, bring to a simmer, then whisk in the cornstarch slurry. Cook until thickened, stirring constantly—this becomes your glaze. Remove from heat and set aside.
Preheat the grill to medium-high heat (about 400 °F/200 °C).
Grill marinated chicken for 5–7 minutes per side, brushing with extra glaze during cooking, until the chicken reaches an internal temperature of 165 °F (74 °C) and shows nice char marks.
In the last 2 minutes on the grill, add pineapple rings/chunks beside the chicken and drizzle them with glaze. Grill until they have caramelized edges.
Remove chicken and pineapple, let rest for 5 minutes, then slice chicken and garnish with grilled pineapple, sesame seeds, and sliced green onions.

Servings and timing

Servings: Serves 4
Total time: approx. 1 hour
- Marinate: 30 min (up to 4 hrs)
- Prep & glaze: 10 min
- Grill: 15 min
- Rest & serve: 5 min

Variations

I’ll swap brown sugar and honey for coconut sugar and pineapple syrup for a richer tropical flavor.
To boost heat, I mix in 1 tsp sriracha or chili flakes into the marinade.
For a soy-free version, I use tamari or coconut aminos instead.
I sometimes thread pineapple chunks and chicken on skewers for kebabs—great for easy grilling.
I use thighs when I want juicier meat, and breasts when I want leaner options.

storage/reheating

I store any leftover chicken and pineapple in an airtight container in the fridge for up to 3 days. To reheat, I lightly brush with extra glaze and warm in a skillet over medium heat for 3–4 minutes per side until heated. I also microwave individual slices for about a minute if I’m pressed for time. The flavor stays vibrant!

FAQs

How can I make the marinade thicker without cornstarch?

I reduce the reserved marinade by simmering until it reaches a glaze consistency—usually 5–7 minutes—then brush it over chicken.

Can I cook this indoors?

Absolutely. I use a grill pan or broiler. Cook for the same time, then finish under the broiler for char, brushing with glaze as it cooks.

What sides pair best with this dish?

I serve it with coconut rice, grilled veggies (like bell peppers and zucchini), or a crisp pineapple slaw to complete the tropical meal.

Can I marinate overnight?

Yes—I’ve marinated up to 12 hours. It deepens flavor, but I don’t go longer or the soy can make the meat overly salty.

Is it freezer‑friendly?

I freeze cooked slices in a freezer-safe container with extra glaze. They freeze well up to 2 months. To serve, I thaw in the fridge overnight and reheat gently in a skillet.

Conclusion

This Hawaiian Grilled Teriyaki Chicken is a tropical twist on a classic favorite that I love cooking. With its flavorful marinade, caramelized glaze, and bright pineapple accents, it’s perfect for summer grilling or bringing island vibes to the dinner table. I hope it becomes a staple in your recipe lineup too—aloha!