Hawaiian Teriyaki Chicken Recipe

This Hawaiian Teriyaki Chicken is a sweet, savory, and glossy island classic—tender chicken thighs (or breasts) marinated in a homemade teriyaki sauce made with soy sauce, pineapple juice, brown sugar, garlic, and ginger, then grilled or pan-seared to caramelized perfection. This dish captures the bright, tropical essence of Hawaii—perfect for backyard barbecues, family dinners, or whenever you want an easy, crowd-pleasing meal with big aloha vibes.

This beloved recipe is a staple in our collection of Hawaiian plate lunch favorites—simple to prepare, packed with flavor, and always a hit when served with rice, macaroni salad, and a side of fresh pineapple.

Hawaiian Teriyaki Chicken

• Cuisine: Hawaiian, Asian Fusion
• Category: Main Dish, Chicken
• Prep Time: 15 minutes (plus marinating)
• Cook Time: 15 minutes
• Servings: 4-6
• Calories: approx. 400-500 CALORIES per serving

Hawaiian Teriyaki Chicken is the sweet-and-sticky star of many Hawaiian plate lunches, food trucks, and backyard luaus. While traditional Japanese teriyaki is simpler (soy, mirin, sake), the Hawaiian version amps up the sweetness with pineapple juice and brown sugar, creating a thicker, glossier sauce that caramelizes beautifully on the grill or in the pan. This tropical twist reflects the islands' love for fresh pineapple and bold, balanced flavors.

The chicken—especially boneless thighs—stays incredibly juicy and tender thanks to the marinade, which not only flavors but also tenderizes the meat. Fresh garlic and ginger add aromatic depth, while a touch of sesame oil (optional) brings a nutty finish. The result is chicken with a shiny, lacquered glaze that's sweet, salty, tangy, and deeply savory all at once.

What makes this dish so special is its versatility and universal appeal. Kids love the sweetness, adults appreciate the umami, and everyone enjoys the way the sauce clings to every bite. Serve it over steamed rice to soak up the extra glaze, or slice it thin for wraps, bowls, or salads—it's endlessly adaptable.

This recipe shines at summer cookouts, family gatherings, potlucks, or casual weeknight dinners. It's make-ahead friendly (marinate overnight for even more flavor) and reheats beautifully, making it ideal for meal prep or feeding a crowd.

Leftovers store in the fridge for up to 4 days (reheat gently in a skillet with a splash of water to revive the sauce). It's a protein-rich, flavorful meal with natural sweetness from pineapple—enjoy in moderation!

From kitchen testing, the key is using real pineapple juice (not from concentrate) for authentic sweetness, not overcooking the chicken (thighs are forgiving and juicier), and reducing the sauce at the end for that perfect sticky glaze. A quick broil or grill finish gives the edges that irresistible caramelization.

All in all, Hawaiian Teriyaki Chicken is bright, easy, and full of island spirit—sweet, savory, and always a winner. Once you make it, you'll be adding it to your regular rotation!

If you’re ready to grill up some aloha, dive into the recipe below.

Recipe

This Hawaiian Teriyaki Chicken features tender marinated chicken thighs grilled or pan-seared with a glossy, sweet pineapple-teriyaki sauce—tropical flavor in every bite.

Ingredients

• 2 lbs boneless, skinless chicken thighs (or breasts)
• 1 cup pineapple juice (fresh or 100% from can)
• 1/2 cup soy sauce (low-sodium preferred)
• 1/2 cup brown sugar
• 1/4 cup rice vinegar or apple cider vinegar
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil (optional, for nutty depth)
• 1 tbsp cornstarch + 2 tbsp water (for slurry, if thicker sauce desired)
• Sliced green onions and sesame seeds (for garnish)
• Cooked white rice, for serving

Instructions

1. Make the marinade: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, vinegar, garlic, ginger, and sesame oil until sugar dissolves.
2. Place chicken in a zip-top bag or shallow dish. Pour half the marinade over the chicken (reserve the rest for sauce). Marinate in the fridge for 30 minutes to overnight (longer = more flavor).
3. Grill or pan-sear: Heat grill or skillet over medium-high. Remove chicken from marinade (discard used marinade). Cook 5–7 minutes per side until charred and cooked through (internal temp 165°F). Let rest 5 minutes.
4. Make the sauce: In a small saucepan, bring reserved marinade to a boil. Reduce heat and simmer 5 minutes. Stir in cornstarch slurry and cook 1–2 minutes until thickened and glossy.
5. Brush or drizzle sauce over cooked chicken. Slice if desired, garnish with green onions and sesame seeds.
6. Serve hot over steamed white rice with extra sauce on the side.

Rated 4.9 by 354 of island food lovers.

Recipe Tags: Hawaiian teriyaki chicken, pineapple teriyaki chicken, Hawaiian plate lunch, grilled teriyaki chicken, island chicken recipe, sweet teriyaki

Published by: Crisprecipe