Hawaiian Teriyaki Chicken

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Juicy grilled chicken glazed in a sticky-sweet teriyaki sauce with island flair—this Hawaiian Teriyaki Chicken is the kind of dish that makes the whole table go quiet for a moment. The chicken is marinated in a soy, pineapple, and brown sugar mixture that caramelizes on the grill into glossy, irresistible grill marks.

It’s simple enough for a busy weeknight but special enough for summer cookouts or backyard parties. The marinade does most of the work while you get on with your day, and the final result is tender, flavor-packed chicken that tastes like it came straight off a beachside grill.

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What Cut of Chicken Works Best for Hawaiian Teriyaki Chicken?

For the juiciest, most forgiving results, boneless skinless chicken thighs are the star here. Thighs have a little more fat than breasts, which means they stay moist and flavorful even if they spend a few extra minutes on the grill. They’re also the perfect canvas for soaking up that bold teriyaki marinade.

If you prefer white meat, you can absolutely use chicken breasts—just pound them to an even thickness and keep a closer eye on the cooking time so they don’t dry out. No matter which cut you choose, a good 30 minutes to 4 hours in the marinade is key for deep flavor and tenderness.

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Ingredients for Hawaiian Teriyaki Chicken

Boneless skinless chicken thighs – These stay incredibly juicy on the grill and soak up the sweet-and-savory teriyaki flavors.

Soy sauce – The salty, umami backbone of the marinade that balances all the sweetness.

Pineapple juice – Adds natural sweetness and a subtle tang while helping tenderize the chicken in true Hawaiian fashion.

Brown sugar – Deepens the caramel notes in the glaze and helps the chicken develop those gorgeous charred grill marks.

Honey – Gives the sauce a glossy finish and a clingy texture so it coats every bite.

Rice vinegar – Brightens the marinade and keeps the flavors from tasting too heavy or sweet.

Fresh garlic – Brings sharp, savory depth that cuts through all the sweetness.

Fresh ginger – Adds a warm, zesty bite and classic teriyaki aroma.

Vegetable oil – Helps the chicken sear without sticking to the grill grates and distributes the flavors of the marinade.

Sesame oil – A small amount infuses the marinade with rich, toasty flavor you’ll notice in every bite.

Crushed red pepper flakes – Optional, but a pinch adds gentle heat that keeps the sauce from feeling one-note.

Black pepper – Rounds out the savory side of the marinade and works with the soy sauce for balance.

Green onions – Sprinkled on top just before serving for freshness, color, and a mild onion bite.

Sesame seeds – Optional, but they add crunch and a little nuttiness on top of the finished chicken.

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How To Make the Hawaiian Teriyaki Chicken

Step 1: Whisk Together the Marinade

In a medium bowl or measuring jug, whisk together the soy sauce, pineapple juice, brown sugar, honey, rice vinegar, minced garlic, grated ginger, vegetable oil, sesame oil, black pepper, and a pinch of red pepper flakes if you like a little heat. Whisk until the sugar is dissolved and everything looks smooth and glossy.

Step 2: Marinate the Chicken

Place the boneless skinless chicken thighs in a large zip-top bag or shallow dish. Pour most of the marinade over the chicken, reserving about 1/3 cup in a small container for basting later. Seal the bag, pressing out extra air, and massage the chicken so it’s fully coated. Refrigerate for at least 30 minutes and up to 4 hours, turning once or twice so every piece gets equal soak time.

Step 3: Preheat the Grill

When you’re ready to cook, preheat your grill to medium-high heat. Clean and lightly oil the grates so the chicken doesn’t stick. If you don’t have an outdoor grill, a stovetop grill pan or even a broiler will give you similar char and flavor.

Step 4: Grill and Glaze

Remove the chicken from the marinade, letting excess drip off. Discard the used marinade. Grill the chicken thighs for about 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F. While the chicken cooks, simmer the reserved marinade in a small saucepan for a few minutes until slightly thickened and syrupy, then brush it over the chicken during the last couple of minutes on the grill to create a shiny teriyaki glaze.

Step 5: Rest and Garnish

Transfer the cooked chicken to a platter and let it rest for 5 minutes to keep it juicy. Spoon any extra glaze over the top, then finish with sliced green onions and a sprinkle of sesame seeds. Slice or serve the thighs whole alongside your favorite sides.

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How to Serve and Store Hawaiian Teriyaki Chicken

Serve Hawaiian Teriyaki Chicken hot off the grill over a bed of steamed jasmine rice, coconut rice, or fluffy white rice so it can soak up all that extra sauce. Add a simple veggie side—like grilled pineapple spears, roasted broccoli, or crisp salad—and you’ve got a complete meal that feels both vibrant and comforting.

Leftovers keep beautifully, which makes this recipe great for meal prep and busy weeknights. Store cooled chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with a splash of water or pineapple juice, or warm in the microwave in short bursts so it doesn’t dry out. You can also slice chilled chicken and enjoy it cold over salads or grain bowls.

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What to Serve With Hawaiian Teriyaki Chicken?

Coconut Rice

Creamy coconut rice is a classic partner for Hawaiian flavors. The subtle sweetness and richness make the perfect base for soaking up extra teriyaki sauce.

Grilled Pineapple Rings

Thick slices of pineapple caramelized on the grill echo the pineapple in the marinade and add a juicy, smoky-sweet side.

Easy Asian Slaw

A crunchy cabbage slaw with a light sesame dressing adds freshness and a little tang, balancing the sweetness of the chicken.

Garlic Roasted Green Beans

Bright, garlicky green beans give you a crisp-tender veggie side that’s easy to toss on a sheet pan while the chicken grills.

Roasted Broccoli and Sweet Potatoes

Roasted broccoli and sweet potatoes bring color, fiber, and a cozy touch to the plate, complementing the sticky-sweet glaze.

Steamed or Fried Rice Noodles

Soft noodles are an excellent base if you want to turn this into a big noodle bowl with sliced chicken on top and extra sauce drizzled over.

Simple Cucumber Salad

Thinly sliced cucumbers with rice vinegar and sesame seeds keep everything light and refreshing, especially on warm days.

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Want More Chicken Dinner Ideas?

If Hawaiian Teriyaki Chicken is a hit at your table, you’ll love exploring more chicken favorites from ChefAlchemy:

• Sweet Hawaiian Crock Pot Chicken for a slow-cooked, set-it-and-forget-it take on those tropical flavors.

• Longhorn Parmesan Chicken when you’re craving a crispy, cheesy restaurant-style dinner at home.

• Marry Me Chicken for ultra-creamy, date-night-worthy comfort.

• Lemon Garlic Parmesan Chicken Tenders for a bright, kid-friendly option that still feels gourmet.

• Crispy Baked Chicken Tenders with Creamy Mustard Dip when you want oven-baked crunch without the fryer.

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Save This Pin For Later

📌 Save this Hawaiian Teriyaki Chicken to your Pinterest dinner board so you can find it any time you’re craving something sweet, smoky, and just a little tropical.

When you make it, come back and share how it went—did you spice it up with extra red pepper flakes? Add more pineapple? Try it with chicken breasts instead of thighs? I love hearing how you put your own spin on these recipes.

Questions are always welcome too. Let’s help each other grill smarter, waste less, and keep dinner fun.

For even more fresh recipe inspiration and daily cooking ideas, explore ChefAlchemy on Pinterest: ChefAlchemy Recipes on Pinterest.

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