Hawaiian Style Teriyaki Chicken Recipe

There’s something irresistible about the sweet and savory aroma of Hawaiian Style Teriyaki Chicken sizzling on the grill. With its glossy glaze, juicy meat, and a burst of tropical flavor in every bite, this dish brings island vibes straight to your kitchen.

this Recipe

The first time I made this recipe was for a backyard luau-themed birthday party. What started as a fun idea quickly turned into the star of the show—guests were begging for the recipe before dessert was even served. It’s now a summer staple in our household, perfect for cookouts, quick dinners, or meal prep.

Let’s dive into what makes this recipe a crowd-pleasing favorite.

Why You'll Love This Hawaiian Style Teriyaki Chicken

Get ready to fall in love with a dish that captures the spirit of aloha in every bite. This Hawaiian Style Teriyaki Chicken is more than just delicious—it’s convenient, affordable, and sure to become a go-to favorite.

One of the biggest perks? It’s incredibly simple to make. With a handful of pantry staples and a few hours of marinating, you’re rewarded with tender, flavor-packed chicken that practically grills itself.

It’s also wonderfully budget-friendly. Using chicken thighs—often cheaper than other cuts—keeps costs low while delivering bold, juicy flavor. You’ll impress your guests without breaking the bank.

This recipe is fantastic for entertaining. The sweet-savory teriyaki glaze is universally loved, making it ideal for parties, potlucks, or family dinners. Plus, you can easily scale up the ingredients for larger gatherings.

And let’s not forget how versatile it is. Serve it with steamed rice, grilled pineapple, or even tucked into sliders for a fun twist. No matter how you enjoy it, this dish delivers a taste of the islands with minimal effort.

Ready to see what makes the marinade so magical?

Ingredients Notes

The beauty of Hawaiian Style Teriyaki Chicken lies in its straightforward yet flavorful ingredient list. Each component adds a layer of depth that transforms simple chicken into a tropical delight.

The star of this recipe is boneless, skinless chicken thighs. They’re juicy, forgiving, and perfect for grilling. The dark meat holds up well to high heat and soaks in the marinade beautifully, ensuring every bite is tender and flavorful.

For the marinade, soy sauce lays the salty, umami-rich foundation. It’s balanced by brown sugar, which brings sweetness and caramelization when grilled. This sweet-savory duo is key to that signature teriyaki taste.

Fresh garlic and ginger provide warmth and a bit of a kick. Don’t skimp here—grating them fresh makes all the difference in elevating the flavor. If you’re in a pinch, jarred versions work, but fresh is best for that authentic, vibrant taste.

To add that tropical touch, pineapple juice is the secret weapon. It infuses the chicken with natural sweetness and just the right hint of acidity to balance the richness of the meat. Plus, it helps tenderize the chicken during marination.

You won’t need any fancy tools to make this recipe. Just a large zip-top bag or bowl for marinating, a grill or grill pan, and a basting brush if you want to layer on extra sauce while cooking.

How To Make This Hawaiian Style Teriyaki Chicken

Bringing this recipe to life is as easy as mixing, marinating, and grilling. Here’s how to create a tropical feast in your own backyard.

Start by preparing the marinade. In a mixing bowl, combine soy sauce, brown sugar, pineapple juice, minced garlic, and grated ginger. Stir until the sugar dissolves completely and everything is well incorporated. The aroma alone will have you craving dinner before the chicken even hits the grill.

Place the chicken thighs into a large zip-top bag or a shallow dish, then pour the marinade over the top. Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight for maximum flavor. The longer it sits, the more that sweet-savory goodness seeps into the meat.

When you’re ready to cook, preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Remove the chicken from the marinade, letting the excess drip off. If you’d like, simmer the remaining marinade in a small saucepan to use as a glaze—it thickens beautifully and adds extra flavor.

Grill the chicken for about 5-7 minutes per side, depending on thickness. You’re looking for a nice char and an internal temperature of 165°F. The sugars in the marinade caramelize beautifully, giving the chicken a glossy, irresistible finish.

Once grilled, let the chicken rest for a few minutes before slicing or serving. This locks in the juices and ensures every bite is as tender as the last. Total prep and cook time comes in under an hour (not counting marination), making it perfect for weeknights or weekend BBQs.

Storage Options

If you’re lucky enough to have leftovers, this chicken stores like a dream. Once cooled, place it in an airtight container and refrigerate for up to 4 days. The flavor only deepens over time, making it great for meal prep.

For longer storage, freeze the cooked chicken in a freezer-safe bag for up to 2 months. Be sure to remove as much air as possible before sealing. When you’re ready to eat, thaw in the fridge overnight before reheating.

Reheating is simple. Warm it in a covered skillet over medium heat with a splash of water or pineapple juice to keep it moist. You can also microwave it in short intervals, but be careful not to overdo it—nobody likes dry chicken.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Feel free to make it your own based on what you have on hand or your dietary needs.

If you prefer white meat, you can use boneless chicken breasts instead of thighs. Just be sure to monitor the grill time closely, as breasts tend to dry out more quickly.

For a gluten-free version, swap in tamari or a certified gluten-free soy sauce. The rest of the ingredients are naturally gluten-free, so it’s an easy adjustment.

Want a little spice? Add a dash of sriracha or red pepper flakes to the marinade. The hint of heat plays nicely against the sweetness and adds a bold twist to the classic flavor.

Vegetarians in the mix? Try this marinade with tofu or portobello mushrooms. Let them soak up the flavors for at least an hour, then grill just like you would the chicken.

Experimenting is half the fun. Whether you stick to the classic or branch out with bold new flavors, this Hawaiian Style Teriyaki Chicken is a reliable recipe that delivers every time.

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