Hawaiian Style Teriyaki Chicken Recipe

There’s something magical about the sweet-savory aroma of Hawaiian Style Teriyaki Chicken sizzling on the grill. Juicy, marinated chicken thighs caramelize to perfection, offering a taste of the islands with every bite—tender, slightly smoky, and bursting with bold flavor.

The first time I tasted this dish was during a beachside luau on Oahu, and it instantly transported me to a place of sunshine, ukulele music, and ocean breezes. Ever since, I’ve been recreating that moment at home, perfecting a version that’s not only authentic but quick and family-approved. Best of all? It uses pantry staples and takes less than 30 minutes to cook once marinated.

Let's dive into what makes this recipe so irresistible.

Why You'll Love This Hawaiian Style Teriyaki Chicken

Get ready to fall in love with your new favorite grilled chicken dish. This Hawaiian Style Teriyaki Chicken isn't just easy to make—it’s a flavor-packed meal you’ll want on repeat.

Super flavorful with minimal effort. The marinade does all the heavy lifting. A simple mix of soy sauce, brown sugar, garlic, and ginger creates an irresistible umami flavor with hints of caramel and tropical sweetness.

Perfect for meal prep. Marinate the chicken ahead of time, and all you have to do is grill when ready. It stores beautifully and even tastes better the next day!

Feeds a crowd. This recipe is ideal for backyard BBQs or casual gatherings. It's budget-friendly and easily scaled to feed four or fourteen.

Great with so many sides. Serve it with sticky rice, macaroni salad, or grilled pineapple for a true Hawaiian plate lunch experience.

Once you try this recipe, it’s sure to earn a permanent spot in your weeknight rotation. Now let’s take a closer look at the ingredients that bring this dish to life.

Ingredients Notes

The beauty of this dish lies in its simplicity. The ingredients are easy to find, but together they create a bold, unforgettable flavor.

Boneless, skinless chicken thighs are the star here. Their higher fat content keeps them juicy on the grill and they absorb the marinade beautifully. While chicken breasts can be used, thighs offer superior flavor and tenderness in this recipe.

Soy sauce serves as the savory base of the marinade. I recommend using low-sodium soy sauce to keep the salt levels in check, especially since the marinade reduces slightly during grilling and becomes more intense.

Brown sugar provides that classic sweetness that makes Hawaiian teriyaki stand out. It also helps with caramelization, giving the chicken those irresistible crispy, charred edges.

Fresh garlic and ginger elevate the marinade with brightness and depth. Don’t skimp here—minced garlic and grated ginger make all the difference. If you're in a pinch, the jarred versions will work, but fresh is best.

Pineapple juice, while optional, adds a tropical tang and helps tenderize the chicken. It’s a nod to island flavors and pairs beautifully with the rest of the ingredients.

No fancy tools are required—just a mixing bowl, resealable bag or container for marinating, and a grill or grill pan for cooking.

How To Make This Hawaiian Style Teriyaki Chicken

Creating this flavorful chicken is as simple as mixing, marinating, and grilling. Let me walk you through the steps.

Start by whisking together the soy sauce, brown sugar, garlic, ginger, and pineapple juice in a bowl until the sugar is dissolved. You’ll want the marinade to be well-blended with no sugar clumps remaining.

Place your chicken thighs in a large resealable bag or shallow dish and pour the marinade over the top. Ensure each piece is fully coated, then cover and refrigerate. Let the chicken marinate for at least 4 hours—overnight is even better for maximum flavor.

When you're ready to cook, preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking. Remove the chicken from the marinade, letting the excess drip off, but don’t pat it dry—you want that flavor!

Grill the chicken for 5–7 minutes per side, depending on thickness. You’re looking for a deep golden brown with slightly charred edges. If using a thermometer, the internal temp should reach 165°F. Baste with reserved marinade (boiled beforehand) for extra glaze if desired.

Let the chicken rest for 5 minutes before slicing. This locks in the juices and keeps every bite tender and flavorful.

From start to finish, including marinating time, you’re looking at around 4.5 hours—only 25 minutes of that is active cooking time. The end result? Mouthwatering chicken that’s perfect on its own or as part of a Hawaiian plate lunch.

Storage Options

This chicken stores wonderfully, making it great for leftovers or meal prep.

Refrigerator: Store cooked chicken in an airtight container for up to 4 days. Let it cool completely before sealing the container to prevent condensation and soggy texture.

Freezer: You can freeze both the raw, marinated chicken or the cooked leftovers. For raw, place in a freezer-safe bag and label with date; it’ll keep for up to 2 months. Thaw in the fridge overnight before cooking.

Meal prep tip: Slice the grilled chicken and portion it with rice and veggies into lunch containers. It reheats beautifully and makes weekday meals a breeze.

To reheat, microwave on medium heat in 30-second bursts until warmed through, or reheat in a covered skillet over low heat with a splash of water or extra marinade to keep it moist.

Variations and Substitutions

One of the best things about this recipe is how easy it is to adapt. Here are a few ways to switch it up:

Use chicken breasts or drumsticks if you prefer. Just be mindful of cook time—breasts may dry out if overcooked, and drumsticks will need a few extra minutes on the grill.

Make it spicy by adding a teaspoon of sriracha or a pinch of red pepper flakes to the marinade. It gives the chicken a gentle kick without overpowering the sweet-savory balance.

Swap pineapple juice for orange juice if that’s what you have on hand. It changes the flavor slightly but still adds that fruity tang.

Try it baked or pan-fried if grilling isn’t an option. Bake at 400°F for about 25–30 minutes, or sear in a cast-iron skillet for 6–7 minutes per side.

Make it gluten-free by using tamari or coconut aminos instead of soy sauce. Always double-check ingredient labels if cooking for someone with gluten sensitivity.

Feel free to play around with ingredients and cooking methods—this recipe is incredibly forgiving. Once you find your favorite combo, it’ll become a go-to in your rotation.

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