This recipe delivers restaurant-quality flavor with simple ingredients and easy steps. The pineapple-infused teriyaki sauce adds a tropical twist that makes this dish stand out from classic teriyaki. It’s great for weeknight dinners, meal prepping, or backyard cookouts. Plus, it’s family-friendly and can be made on the grill, stovetop, or in the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts
Soy sauce
Pineapple juice
Brown sugar
Garlic, minced
Fresh ginger, grated (optional)
Rice vinegar or apple cider vinegar
Cornstarch (for thickening)
Water
Green onions and sesame seeds (for garnish)
Directions
In a bowl, whisk together soy sauce, pineapple juice, brown sugar, minced garlic, ginger (if using), and vinegar to make the marinade.
Reserve ½ cup of the marinade for later use as a glaze.
Place the chicken in a zip-top bag or container and pour in the remaining marinade. Marinate for at least 30 minutes or up to overnight in the refrigerator.
Preheat a grill or skillet over medium-high heat.
Remove the chicken from the marinade and cook for 5–7 minutes per side, or until fully cooked and nicely charred.
Meanwhile, bring the reserved marinade to a simmer in a small saucepan. Mix cornstarch with water to form a slurry, then stir it into the sauce to thicken.
Brush the thickened teriyaki glaze over the cooked chicken.
Garnish with chopped green onions and sesame seeds before serving.
Servings and timing
Serves 4–6 people. Prep time: 10 minutes Marinate time: 30 minutes to overnight Cook time: 15–20 minutes Total time: 45 minutes to 1 hour (plus marinating)
Variations
Use chicken wings or drumsticks for a party-style version.
Add crushed red pepper flakes or sriracha for a spicy kick.
Try it with tofu or portobello mushrooms for a vegetarian option.
Swap pineapple juice with orange juice for a citrus twist.
Grill pineapple rings alongside the chicken for a tropical pairing.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave gently or warm in a skillet over medium heat with a splash of water or extra sauce. You can also freeze cooked chicken for up to 2 months—thaw overnight before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but be careful not to overcook them as they can dry out more easily.
How long should I marinate the chicken?
At least 30 minutes is good, but for best flavor, marinate for 4 hours or overnight.
Can I bake the chicken instead of grilling?
Yes, bake at 400°F (200°C) for 20–25 minutes, then broil for a few minutes to brown.
Is the teriyaki sauce homemade?
Yes, this version includes a quick and easy homemade sauce with pantry staples and pineapple juice.
What sides go well with Hawaiian Teriyaki Chicken?
Serve with white rice, coconut rice, grilled vegetables, or a fresh pineapple salad.
Can I make this dish ahead of time?
You can marinate the chicken ahead or even cook and refrigerate it for easy meals throughout the week.
Is this recipe gluten-free?
Use gluten-free soy sauce or tamari to make it gluten-free.
Can I use canned pineapple juice?
Yes, canned pineapple juice works perfectly in this recipe.
How do I prevent the chicken from sticking to the grill?
Make sure the grill is clean and lightly oiled before adding the chicken.
Can I use store-bought teriyaki sauce?
You can, but the homemade version adds freshness and a tropical flair that’s hard to beat.
Conclusion
Hawaiian Teriyaki Chicken is a flavorful, tropical-inspired dish that’s perfect for any occasion. With a simple marinade and easy cooking methods, it brings sweet and savory island vibes straight to your plate. Whether you’re grilling outdoors or cooking on the stove, this dish delivers delicious results that everyone will love.
Hawaiian Teriyaki Chicken is a sweet, savory, and juicy dish featuring chicken marinated in a tropical-inspired teriyaki sauce made with pineapple juice, soy sauce, brown sugar, and garlic. It’s perfect for grilling or pan-searing and pairs beautifully with rice or grilled vegetables.
Author:Catherine
Prep Time:10 minutes
Cook Time:15–20 minutes
Total Time:45 minutes to 1 hour (plus marinating)
Yield:Serves 4–6
Category:Main Course
Method:Grill or Pan-Sear
Cuisine:Hawaiian
Diet:Halal
Ingredients
2 lbs boneless, skinless chicken thighs or breasts
1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup brown sugar
3 cloves garlic, minced
1 tsp fresh ginger, grated (optional)
1 tbsp rice vinegar or apple cider vinegar
1 tbsp cornstarch
2 tbsp water (for cornstarch slurry)
2 tbsp green onions, chopped (for garnish)
1 tbsp sesame seeds (for garnish)
Instructions
In a bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger (if using), and vinegar to make the marinade.
Reserve 1/2 cup of the marinade to use later as a glaze.
Place chicken in a zip-top bag or container and pour in the remaining marinade. Marinate in the refrigerator for at least 30 minutes or up to overnight.
Preheat grill or skillet over medium-high heat.
Remove chicken from the marinade and cook for 5–7 minutes per side, or until cooked through and nicely charred.
In a small saucepan, bring the reserved marinade to a simmer. Mix cornstarch with water to create a slurry, then stir it into the sauce and cook until thickened.
Brush the thickened teriyaki glaze over the cooked chicken.
Garnish with chopped green onions and sesame seeds before serving.
Notes
Use chicken wings or drumsticks for a party-friendly version.Add red pepper flakes or sriracha for a spicy kick.Swap pineapple juice with orange juice for a citrus variation.Try tofu or portobello mushrooms for a vegetarian option.Grill pineapple rings to serve alongside the chicken.
