Name: Hawaiian Teriyaki Chicken
Prep time: 15 min
Cook time: 15 min
Total time: PT-497177H19M54S
Cuisine: Hawaiian
Ingredients: 2 pounds boneless skinless chicken thighs; 1 cup pineapple juice; 1/2 cup low sodium soy sauce; 1/3 cup packed brown sugar; 2 tablespoons rice vinegar; 2 tablespoons sesame oil or neutral oil; 3 cloves garlic minced; 1 tablespoon grated fresh ginger; 2 tablespoons ketchup or tomato paste optional; 1 tablespoon cornstarch; 1 tablespoon water for cornstarch slurry; 2 green onions thinly sliced; 1 tablespoon toasted sesame seeds optional; 1/4 teaspoon crushed red pepper flakes optional

Sunny, sticky-sweet, and just a little bit smoky, this Hawaiian Teriyaki Chicken is what I crave when I want dinner to feel like a mini vacation. Juicy chicken thighs soak in a pineapple-soy marinade, then head to a hot grill where they pick up gorgeous charred edges and a glossy, caramelized glaze.

I love serving this on warm evenings with fresh green onions on top and plenty of napkins nearby. It’s an easy way to turn simple ingredients into something that tastes restaurant-worthy, but it’s relaxed enough for a weeknight. If you’re planning a summer cookout or just want to switch up your usual chicken routine, this is the recipe I reach for.

Why You’ll Love This Hawaiian Teriyaki Chicken

When I first tested this Hawaiian-style teriyaki, I knew it needed a permanent spot in my dinner rotation. Here’s why you’ll fall for it too:

Big, bold flavor. Pineapple juice, soy sauce, garlic, and ginger work together to give the chicken that perfect balance of sweet, salty, and tangy.
So juicy. Using boneless skinless chicken thighs means the meat stays tender and forgiving, even if it hangs out on the grill a minute too long.
Make-ahead friendly. You can marinate the chicken in the morning (or the night before), then just fire up the grill at dinnertime.
Versatile. Pile it over rice, slice it for bowls, tuck it into sandwiches, or use leftovers in salads and wraps.

What Makes Hawaiian Teriyaki Chicken Different from Regular Teriyaki?

Traditional Japanese teriyaki is usually a simple glaze of soy sauce, mirin, and sugar, brushed over fish or chicken as it cooks. Hawaiian teriyaki leans into tropical sweetness by adding pineapple juice and often a touch of brown sugar. That natural fruit sugar caramelizes beautifully on the grill, giving you those irresistible dark grill marks and sticky edges you see in the photo.

In my version, I also add fresh garlic and ginger for brightness, plus a splash of rice vinegar to keep things from getting overly sweet. You still get that classic teriyaki profile, but with a sunny island twist that makes it perfect for backyard barbecues or weeknight “takeout at home” nights.

Ingredients for the Hawaiian Teriyaki Chicken

For this recipe, I focus on a simple list of pantry staples and a few fresh flavors that come together in a punchy marinade. I don’t include quantities here—just the ingredients and why I rely on each one.

Boneless skinless chicken thighs – These stay wonderfully juicy on the grill and soak up the marinade like little flavor sponges.
Pineapple juice – The true star of Hawaiian-style teriyaki, adding natural sweetness and just enough acidity to help tenderize the chicken.
Soy sauce (low sodium, if possible) – Brings the salty, savory backbone that keeps this from tasting like dessert.
Brown sugar – Deepens the sweetness and helps create that glossy, caramelized finish on the outside of the chicken.
Rice vinegar – Adds a gentle tang that balances the richness and sweetness of the sauce.
Sesame oil or neutral oil – A little fat in the marinade keeps the chicken moist and helps prevent sticking on the grill.
Fresh garlic – For a punch of savory depth that cuts through the sweetness.
Fresh ginger – Adds warmth and brightness; it’s subtle but makes the marinade taste fresher and more complex.
Ketchup or tomato paste (optional) – Gives a deeper color and a hint of tomato sweetness, similar to what you find in many takeout teriyaki sauces.
Cornstarch – I use this to turn some of the marinade into a thick, clingy glaze after it’s been boiled.
Green onions – Sliced over the top right before serving for color, crunch, and freshness.
Toasted sesame seeds (optional) – Add a light nutty flavor and a pretty finishing touch.
Crushed red pepper flakes (optional) – For a mild kick if you like a little heat with your sweet.

How To Make the Hawaiian Teriyaki Chicken

Once the marinade is whisked together, the hard work is over. The fridge handles the flavor-building, and the grill does the rest. Here’s exactly how I like to make it.

Step 1: Prep the Chicken

Pat the boneless skinless chicken thighs dry with paper towels and trim away any large pieces of visible fat. Drying the surface helps the marinade cling better and encourages good browning on the grill.

Step 2: Whisk the Hawaiian Teriyaki Marinade

In a medium bowl or liquid measuring cup, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and ketchup or tomato paste (if using). Taste and adjust—add a little more soy for saltiness, pineapple juice for sweetness, or vinegar for tang.

Step 3: Marinate the Chicken

Place the chicken thighs in a large zip-top bag or shallow dish and pour the marinade over the top. Turn the chicken to coat every piece. Cover and refrigerate for at least 2 hours, or up to 24 hours for maximum flavor. I like to flip the bag halfway through if I remember so every piece gets a fair share of marinade.

Step 4: Preheat the Grill

When you’re ready to cook, preheat your grill to medium-high heat. Clean and oil the grates so the chicken releases easily and you get those clean grill marks.

Step 5: Grill the Chicken

Remove the chicken from the marinade, letting the excess drip back into the bowl. Set the leftover marinade aside—you’ll use it in the next step. Place the chicken on the hot grill and cook for about 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).

Step 6: Make the Sticky Glaze

While the chicken grills, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat and let it bubble for a few minutes. In a small bowl, stir together a spoonful of cornstarch with an equal amount of water, then whisk this slurry into the boiling marinade. Simmer until the sauce thickens into a glossy glaze.

Step 7: Glaze and Garnish

Brush the thickened teriyaki glaze over the grilled chicken during the last minute or two of cooking, then transfer the pieces to a serving platter. Drizzle with a little extra glaze if you like, and finish with sliced green onions, sesame seeds, and a pinch of red pepper flakes.

Serving and Storing Hawaiian Teriyaki Chicken

This batch of Hawaiian Teriyaki Chicken comfortably feeds about 4 people as a main dish, or up to 6 if you’re serving lots of sides. I love piling the sliced chicken over fluffy rice with grilled pineapple rings on the side, then spooning a little extra glaze over everything.

Leftovers make the best meal prep bowls. Once the chicken has cooled, store it in an airtight container in the fridge for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of water or extra pineapple juice to keep it from drying out, or microwave in short bursts just until heated through.

You can also freeze the cooked chicken for up to 2 months. Let it cool completely, slice it if you’d like, then freeze in a freezer-safe bag or container. Thaw overnight in the fridge before reheating.

What to Serve With Hawaiian Teriyaki Chicken?

Hawaiian Teriyaki Chicken loves good company. Here are some of my favorite pairings:

Tropical-style rice. Serve it over a scoop of creamy coconut pineapple rice for a dreamy, island-inspired plate.
Crispy potatoes. For a more comforting twist, pair it with a tray of golden air fryer fries; the salty crunch with the sweet glaze is so satisfying.
Simple grilled veggies. Zucchini, bell peppers, onions, and snap peas all grill beautifully alongside the chicken, soaking up any extra glaze on the plate.
Fresh green salad. Toss romaine, cucumbers, and carrots with a light sesame dressing for a crisp, refreshing side that balances the rich, sticky chicken.

Frequently Asked Questions

How long should I marinate Hawaiian Teriyaki Chicken?

I recommend at least 2 hours so the pineapple juice and soy sauce have time to work their magic, but you’ll get the deepest flavor between 8 and 24 hours. If you’re marinating overnight, keep the chicken well covered in the fridge and give it a quick stir or flip once or twice to make sure everything is evenly coated.

Can I use chicken breasts instead of thighs?

Yes, you can swap in boneless skinless chicken breasts if that’s what you have. I suggest pounding them to an even thickness so they cook more evenly and don’t dry out. Keep a close eye on the grill and start checking for doneness a couple of minutes earlier, since breasts can overcook more quickly than thighs.

Can I bake this instead of grilling?

Absolutely. Arrange the marinated chicken on a parchment-lined baking sheet and bake at 400°F (200°C) for about 20–25 minutes, or until cooked through. While it bakes, simmer and thicken the reserved marinade into a glaze, then brush it over the chicken during the last few minutes of baking.

What can I do with leftovers?

Leftover Hawaiian Teriyaki Chicken is amazing sliced into rice bowls, tucked into lettuce wraps, or layered into sandwiches. One of my favorite ways to reinvent it is by turning it into easy one-pan chicken and pineapple tacos; the sweet-savory flavors are a match made in heaven for warm tortillas.

Is this recipe very sweet?

It’s definitely on the sweeter side compared to classic teriyaki, thanks to the pineapple juice and brown sugar, but the soy sauce, garlic, ginger, and vinegar keep it balanced. If you prefer a less sweet sauce, you can reduce the brown sugar a bit and add an extra splash of soy sauce or vinegar to taste.

Save This Pin For Later

📌 Save this Hawaiian Teriyaki Chicken to your Pinterest dinner board so you can come back to it anytime you’re craving something sweet, sticky, and smoky from the grill.

And when you make it, tell me how it went! Did you grill it outside or use a grill pan on the stove? Did you keep it mild or add a little heat with red pepper flakes?

I love hearing how you make these recipes your own. Share your twists, your questions, and your serving ideas in the comments so we can all cook a little smarter together.

Conclusion

Hawaiian Teriyaki Chicken is one of those meals that feels special without demanding a ton of effort. A quick marinade, a hot grill, and a handful of simple ingredients turn into glossy, caramelized chicken that tastes like it came from your favorite island-inspired restaurant.

Whether you’re planning a backyard cookout or just need to shake up your weeknight dinner routine, this recipe brings big flavor, cheerful color, and plenty of happy plates to the table. If you’re looking for lighter options another night, try shredding leftovers over my Greek chicken salad with tzatziki for a fresh twist.

If you enjoy recipes like this, you can find even more tropical-inspired dinners, sides, and desserts over on my Pinterest at Life With Rosa. Let’s keep cooking, grilling, and sharing delicious food together.