Hawaiian Style Teriyaki Chicken Recipe

There’s something magical about the smoky-sweet aroma of Hawaiian style teriyaki chicken sizzling on the grill. The caramelized glaze, juicy chicken, and hint of island flavor instantly transport you to a backyard luau—even if you’re just cooking on your apartment balcony.

this Recipe

I first fell in love with this recipe on a family trip to Oahu, where we stumbled upon a roadside food truck serving the most tender, flavorful teriyaki chicken I’d ever tasted. Recreating that moment at home quickly became a summer tradition for us. It's simple, crowd-pleasing, and packed with nostalgic vacation vibes.

The best part? This dish is weeknight-easy but weekend-worthy, perfect for feeding a hungry family or impressing guests at your next cookout. Let’s dive into what makes this Hawaiian teriyaki chicken recipe so special.

Why You'll Love This Hawaiian Style Teriyaki Chicken

Say aloha to your new favorite grilled chicken recipe. This Hawaiian style teriyaki chicken combines ease, flavor, and versatility in every bite.

Ridiculously Easy to Prep
The marinade does all the heavy lifting here. Just whisk it together, toss in your chicken, and let time work its magic. There’s no complicated technique—just simple ingredients coming together in the most delicious way.

Perfect for Grilling Season
There’s nothing quite like the charred edges and sticky glaze that comes from cooking this over an open flame. It’s a must-make for BBQs, picnics, or whenever the grill calls your name.

Family-Friendly Flavor
Kids love the sweet-savory combo, and grownups can’t resist it either. It’s mild enough for picky eaters but bold enough to stand out. You can serve it with rice, grilled pineapple, or even throw it in a sandwich.

Budget-Friendly with Big Flavor
Using boneless chicken thighs keeps this recipe both affordable and juicy. The ingredients are pantry staples, so you likely won’t need a special trip to the store.

Once you try this, it’s bound to join your regular rotation. Let’s take a look at what goes into this island classic.

Ingredients Notes

This dish keeps things simple but flavorful, using a handful of pantry and fridge staples to achieve its signature taste. Let’s break down the key components that bring it all together.

Boneless Skinless Chicken Thighs
These are the traditional choice for Hawaiian teriyaki chicken. They’re more flavorful than breasts and stay juicy when grilled. Don’t skip trimming any excess fat, but leave enough to help keep the chicken moist and tender.

Soy Sauce
The base of the marinade, soy sauce brings deep umami flavor. Opt for low-sodium if you prefer more control over the saltiness, especially if you plan to reduce the marinade into a glaze later.

Brown Sugar
This is where that signature sweetness comes in. It caramelizes beautifully on the grill, creating those irresistible crispy edges. Dark brown sugar gives even richer depth, thanks to the higher molasses content.

Fresh Garlic and Ginger
These two add a punch of freshness and complexity. Grate your ginger finely and mince the garlic well so it infuses the marinade evenly. Fresh really does make a difference here.

Pineapple Juice
A touch of tropical brightness comes from pineapple juice. It also helps tenderize the meat while echoing the fruity flavors of Hawaiian cuisine. If you don’t have any, orange juice can be a substitute, but pineapple is the real deal.

You won’t need any fancy tools—just a mixing bowl, a resealable plastic bag or container for marinating, and either a grill or stovetop grill pan.

How To Make This Hawaiian Style Teriyaki Chicken

Creating this flavorful dish is a breeze, and the results are always impressive. Here’s how to make it happen, step by step.

Start by making your marinade. In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, minced garlic, and grated ginger until the sugar is fully dissolved. You should have a rich, glossy liquid that smells incredible.

Place your chicken thighs in a large zip-top bag or shallow container. Pour the marinade over the chicken, making sure each piece is well coated. Seal and refrigerate for at least 4 hours—overnight is even better for deeper flavor.

When you’re ready to cook, preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking. Remove the chicken from the marinade and let any excess drip off. Discard the used marinade or boil it down if you’d like to use it as a glaze.

Grill the chicken for about 5-6 minutes per side, or until nicely charred and the internal temperature hits 165°F. You should see a beautiful dark caramelization from the sugar in the marinade. Flip only once to lock in the juices.

Let the chicken rest for a few minutes before slicing. This helps the juices redistribute and keeps each bite tender and flavorful. Serve over white rice, alongside grilled veggies, or tucked into a Hawaiian roll for the ultimate sandwich.

From start to finish, expect about 30 minutes of active time, with the rest being marinade magic.

Storage Options

Leftovers—if you have any—store beautifully and reheat like a dream. Here’s how to keep the aloha going all week.

Once cooled, store leftover chicken in an airtight container in the fridge for up to 4 days. The flavor actually deepens slightly after sitting, making this great for meal prep.

You can also freeze the cooked chicken. Wrap individual portions in foil or freezer-safe wrap, then place in a zip-top bag. It’ll keep well for 2-3 months. Thaw overnight in the fridge before reheating.

To reheat, gently warm the chicken in a skillet over medium heat with a splash of water or extra marinade to keep it from drying out. Microwaving works too, but do it in short bursts and cover the chicken with a damp paper towel to retain moisture.

Variations and Substitutions

This Hawaiian teriyaki chicken recipe is endlessly adaptable. Whether you’re switching things up for dietary reasons or just getting creative, here are a few ideas to make it your own.

Swap the Chicken Cuts
Prefer white meat? Boneless chicken breasts work fine—just be careful not to overcook them. You can also use drumsticks or bone-in thighs if grilling low and slow.

Make It Gluten-Free
Substitute regular soy sauce with tamari or coconut aminos to make this gluten-free without sacrificing flavor.

Add Heat
Want a bit of a kick? Stir a little sriracha, red pepper flakes, or chili garlic sauce into the marinade. It’s a great contrast to the sweet and savory base.

Oven-Baked Option
No grill? No problem. You can bake the chicken at 400°F for 25–30 minutes, then broil for 2-3 minutes to get that caramelized finish.

Vegetarian Twist
Use the same marinade on tofu or portobello mushrooms. They soak up the flavors wonderfully and grill up beautifully for a satisfying meatless meal.

Don’t be afraid to experiment! Once you have the base marinade down, the possibilities are endless. Add your own flair and make it a staple in your kitchen.

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