Posted inRecipes

Hawaiian Teriyaki Chicken

Step-by-Step Instructions

  1. Make the Marinade/Glaze
    In a small saucepan, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and rice vinegar. Bring to a simmer and let it bubble for 3–4 minutes. Mix cornstarch with a little water to create a slurry, then whisk it in. Continue simmering until thickened into a glossy sauce.

  2. Marinate the Chicken
    Reserve 1/3 of the sauce for basting and serving. Place the chicken in a bowl or zip-top bag, pour over the remaining sauce, and marinate for at least 30 minutes (or up to 8 hours in the fridge for deeper flavor).

  3. Cook the Chicken

    • Grill: Preheat grill to medium-high heat. Cook chicken 5–6 minutes per side, brushing with reserved sauce until slightly charred and caramelized.

    • Pan-Fry: Heat a large skillet with a drizzle of oil. Cook chicken over medium-high heat until browned and cooked through, 5–7 minutes per side. Brush with sauce as it cooks.

    • Bake: Arrange chicken on a parchment-lined sheet pan. Bake at 400°F (200°C) for 20–25 minutes, brushing with sauce halfway through.

  4. Serve & Garnish
    Transfer chicken to a serving plate, drizzle with extra sauce, and sprinkle with sesame seeds and sliced green onions. Serve over rice or alongside grilled veggies for the ultimate Hawaiian-inspired meal.

FAQ

Can I use chicken breasts instead of thighs?
Yes, chicken breasts work fine, but thighs are more forgiving and stay juicier.

Do I need to marinate the chicken overnight?
Not necessary, but the longer you marinate, the deeper the flavor. Even 30 minutes will make a difference.

Can I use store-bought teriyaki sauce?
You can, but homemade sauce is fresher, thicker, and more flavorful. Plus, you can control the sweetness.

Is this recipe gluten-free?
Use gluten-free soy sauce (tamari) and you’re set.

What sides go best with Hawaiian Teriyaki Chicken?
Classic pairings include steamed rice, grilled pineapple, sautéed vegetables, or Hawaiian-style macaroni salad.

Can I make this recipe ahead of time?
Yes! Marinate the chicken a day in advance or cook it and reheat when ready to serve.

Storage Tips

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.

  • Freezer: Freeze cooked chicken with sauce for up to 2 months. Thaw in the fridge overnight before reheating.

  • Reheating: Warm gently in a skillet with a splash of water or extra sauce to keep it moist.

Variations

  • Spicy kick – Add a teaspoon of sriracha or red pepper flakes to the sauce.

  • Grilled pineapple – Grill pineapple rings and serve on top of the chicken for extra Hawaiian flavor.

  • Teriyaki chicken skewers – Cube the chicken, marinate, and thread onto skewers for BBQs.

  • Healthier option – Swap sugar with honey or coconut sugar for a naturally sweetened sauce.

  • Sheet pan dinner – Roast chicken alongside bell peppers, onions, and pineapple chunks for a one-pan meal.

Hawaiian Teriyaki Chicken

This Hawaiian Teriyaki Chicken is sweet, savory, and tender—marinated in a flavorful homemade teriyaki sauce and cooked to perfection. A delicious island-inspired dinner that’s perfect with rice or veggies!
Prep Time: 15minutes 
Cook Time: 25minutes 

Ingredients

  • 1 ½ pounds boneless skinless chicken thighs (or breasts), cut into chunks
  • 2 tablespoons vegetable oil
  • 1 cup pineapple chunks fresh or canned, juice reserved
  • 2 green onions sliced (for garnish)
  • 1 tablespoon sesame seeds optional
  • Teriyaki Sauce
  • ½ cup low-sodium soy sauce
  • ⅓ cup pineapple juice from the canned pineapple or fresh
  • ¼ cup brown sugar packed
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 teaspoons cornstarch + 2 teaspoons water slurry, for thickening

Instructions

  • Make the sauce: In a small saucepan, combine soy sauce, pineapple juice, brown sugar, rice vinegar, honey, garlic, and ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 2–3 minutes. Remove from heat.
  • Cook the chicken: Heat oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6–8 minutes.
  • Combine: Add the prepared teriyaki sauce and pineapple chunks to the skillet with the chicken. Toss to coat and let everything simmer together for 3–4 minutes until glossy and caramelized.
  • Serve: Garnish with sliced green onions and sesame seeds. Serve hot over steamed white rice or coconut rice.