Hawaiian Style Teriyaki Chicken

This Hawaiian Style Teriyaki Chicken features tender chicken coated in a glossy, sweet-savory teriyaki glaze infused with tropical flavors—perfectly caramelized and irresistibly juicy.

Why You’ll Love This Recipe

I love how this dish blends rich soy and sweet pineapple with hints of garlic and ginger, creating a sauce that tastes both familiar and tropical. The chicken comes out sticky, tender, and bursting with flavor, and it’s easy to make for weeknight dinners or gatherings.

Ingredients

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

• Boneless, skinless chicken thighs or breasts

• Soy sauce

• Pineapple juice (or crushed pineapple)

• Brown sugar or honey

• Garlic, minced

• Fresh ginger, grated

• Cornstarch (for sauce thickening)

• Water

• Vegetable or canola oil

• Optional garnishes: sliced green onions, toasted sesame seeds, pineapple rings

Directions

1. Prep the chicken. I pat the chicken dry, season lightly with salt and pepper, and set it aside.

2. Make the teriyaki sauce. In a bowl, I whisk together soy sauce, pineapple juice, brown sugar, minced garlic, and grated ginger.

3. Cook the chicken. I heat oil in a skillet or grill pan over medium-high heat, then cook the chicken 5–6 minutes per side until golden and nearly cooked through.

4. Add the sauce. I pour the teriyaki mixture over the chicken and bring it to a gentle simmer.

5. Thicken the glaze. I whisk cornstarch with a little water and stir it into the pan, cooking until the sauce thickens and glazes the chicken.

6. Baste and caramelize. I spoon the sauce over the chicken for another minute or two so it thickens further and caramelizes beautifully.

7. Serve. I transfer the chicken to a plate, spoon extra glaze over the top, and garnish with green onions, sesame seeds, and pineapple slices if I’m feeling tropical.

Servings and Timing

• Servings: Serves 4

• Prep time: 10 minutes

• Cook time: 15–20 minutes

• Total time: About 30 minutes

Variations

• Grilled option: I grill the chicken over medium heat and brush with sauce in the final minutes for smoky flavor.

• Spicy twist: I add a teaspoon of sriracha or a pinch of chili flakes to the sauce for heat.

• Veggie bowl: I stir-fry bell peppers and onions in the skillet and serve everything over rice or quinoa.

• Honey garlic version: I use honey and extra garlic in place of brown sugar for a sweeter, more garlicky sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet with a splash of water or sauce, covering until heated through to keep it juicy.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes—I use breasts, but I lower the heat slightly to avoid drying them out, and keep a careful eye on cooking time.

2. Can I use fresh pineapple pieces?

Absolutely—I like to caramelize fresh pineapple slices in the pan after the chicken is done, then serve them on top.

3. Is this gluten-free?

To keep it gluten-free, I substitute regular soy sauce with tamari or coconut aminos.

4. Can I make the sauce ahead of time?

Yes—I whisk the sauce together ahead and refrigerate it. I then warm it and thicken it in the pan when I cook the chicken.

5. How sticky will the glaze be?

The glaze gets nice and sticky after simmering with the cornstarch slurry, clinging beautifully to the chicken when done.

Conclusion

Hawaiian Style Teriyaki Chicken is one of my favorite easy and flavorful meals—it’s juicy, saucy, and full of tropical sweetness. Whether I’m cooking for family or craving a taste of the islands, this dish always delivers. I hope it brings warmth and deliciousness to your table!