If you are craving a deliciously sweet, tangy, and utterly satisfying dish, then this Hawaiian-Style Teriyaki Chicken Recipe is about to become your new favorite go-to. This recipe captures the vibrant tropical flavors of Hawaii through a perfect balance of soy sauce, brown sugar, pineapple juice, and fragrant garlic and ginger, resulting in tender chicken thighs glazed with a luscious teriyaki sauce that’s finger-licking good. Whether it’s a relaxed weeknight dinner or a summer barbecue with friends, this dish brings sunshine and aloha spirit to your table every time.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in building the layered flavors and delightful texture of the Hawaiian-Style Teriyaki Chicken Recipe. From the salty-sweet marinade to the fresh garnishes, every element combines easily to create magic.
- Boneless, skinless chicken thighs (2 lbs): Tender and juicy, thighs soak up marinade better for unbeatable flavor.
- Soy sauce (¾ cup): Adds depth and that classic umami punch essential for any teriyaki.
- Brown sugar (¾ cup): Gives sweetness and helps caramelize the chicken beautifully on the grill.
- Pineapple juice (½ cup): Brings tropical tang and natural acidity to tenderize and brighten the sauce.
- Rice vinegar (2 tbsp): Balances sweetness with a subtle, fruity acidity.
- Garlic cloves, minced (2): Infuses aromatic warmth and savory depth.
- Fresh ginger, grated (1 tsp): Adds a zesty, slightly spicy note that couples perfectly with garlic.
- Cornstarch (1 tbsp) + water (2 tbsp): Optional slurry to thicken the sauce for a glossy finish.
- Sesame oil or vegetable oil (1 tbsp): For cooking, adding a hint of nuttiness and preventing sticking.
- Sliced green onions and sesame seeds: Optional garnishes that bring crunch, color, and fresh flavor.
How to Make Hawaiian-Style Teriyaki Chicken Recipe
Step 1: Prepare the Teriyaki Marinade
Start by mixing together soy sauce, brown sugar, pineapple juice, rice vinegar, minced garlic, and grated ginger in a bowl. This marinade will deliver the signature sweet-savory and lightly tart notes that define this Hawaiian-Style Teriyaki Chicken Recipe. Whisk until the sugar dissolves and everything’s well combined.
Step 2: Marinate the Chicken
Place the chicken thighs in a large zip-top bag or shallow dish, pour in your freshly made marinade, seal it tightly, and pop it into the fridge. Let the chicken soak up all those tropical flavors for at least 2 hours, but overnight is best if you can spare the time—this is what takes the dish from good to unforgettable.
Step 3: Cook the Chicken
Heat your grill or skillet over medium heat, adding the sesame oil or vegetable oil to keep things from sticking and to introduce a subtle nuttiness. Remove the chicken from the marinade, allowing excess to drip off (reserve the marinade for sauce). Grill or cook the thighs for about 5–6 minutes per side until they’re beautifully charred on the edges and cooked through.
Step 4: Make the Teriyaki Sauce
While the chicken cooks, pour the reserved marinade into a small saucepan and bring it to a gentle simmer. If you prefer a thicker sauce, stir in the cornstarch slurry and cook a few more minutes until the sauce reaches a silky consistency. This sauce is your golden ticket to coating the chicken with extra flavor or serving on the side for dipping.
Step 5: Glaze and Garnish
Brush the cooked chicken with the thickened sauce or drizzle it generously on the plate. Sprinkle sliced green onions and sesame seeds over the top for that inviting pop of color and nuttiness that enhances every bite.
How to Serve Hawaiian-Style Teriyaki Chicken Recipe
Garnishes
The right garnishes can elevate a dish from delicious to memorable. Green onions add a fresh, bright crunch, while toasted sesame seeds bring a lovely texture and subtle nutty flavor that complements the teriyaki’s sweetness beautifully.
Side Dishes
Serve the chicken alongside steamed jasmine rice to soak up all those luscious sauce drizzles. For an authentic island vibe, add grilled pineapple slices or a simple pineapple coleslaw—both bring a sweet acidity that enhances the tropical essence of the meal.
Creative Ways to Present
Have some fun with plating by serving the Hawaiian-Style Teriyaki Chicken Recipe in a bento box with fresh veggies and pickled ginger on the side. Or go casual and wrap the grilled chicken and sauce in lettuce leaves for a light, refreshing handheld bite perfect for summer parties.
Make Ahead and Storage
Storing Leftovers
Any leftover Hawaiian-Style Teriyaki Chicken Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors only deepen as it sits, making for tasty lunch or dinner options later in the week.
Freezing
You can freeze cooked chicken for up to 2 months by wrapping it tightly in foil and placing it in a freezer-safe bag. Freeze the sauce separately if possible and thaw both overnight in the fridge before reheating to retain flavor and texture.
Reheating
Reheat gently on the stovetop or in the microwave to avoid drying out the chicken. Adding a splash of water or extra sauce while reheating helps keep the meat moist and flavorful, so it tastes just as good the second time around.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are leaner but can also work well in this recipe. Just be careful not to overcook them, as they dry out faster than thighs. Adjust cooking time accordingly and keep an eye on the juices for best results.
Is it necessary to marinate the chicken overnight?
While marinating overnight intensifies the flavors and makes the meat more tender, at least 2 hours in the marinade still produces a tasty result. Whenever time allows, longer marinating is always better.
Can I make the sauce without cornstarch?
Yes, if you prefer a thinner sauce, you can skip the cornstarch slurry. Just simmer the reserved marinade until it reduces slightly to concentrate the flavors without thickening it.
What if I don’t have pineapple juice on hand?
Pineapple juice is key for that authentic island tang, but in a pinch, you can substitute with orange juice or apple cider vinegar diluted with a bit of water. Keep in mind the flavor will be slightly different but still delicious.
Is this recipe gluten-free?
This recipe can easily be made gluten-free by using tamari or a gluten-free soy sauce alternative. The other ingredients are naturally gluten-free, making this a safe and tasty option for those avoiding gluten.
Final Thoughts
Creating this Hawaiian-Style Teriyaki Chicken Recipe at home is like bringing a little island vacation to your dinner table. With its irresistible blend of sweet, savory, and tropical flavors, tender chicken, and easy-to-make sauce, it’s sure to become a beloved staple. Don’t hesitate to try it soon—your taste buds will thank you!
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Hawaiian-Style Teriyaki Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Dairy-Free
Description
This Hawaiian-Style Teriyaki Chicken features tender, juicy boneless chicken thighs marinated in a sweet and tangy mixture of soy sauce, brown sugar, pineapple juice, rice vinegar, garlic, and ginger. Grilled to perfection and served with a luscious glaze made from the reserved marinade, this dish captures the tropical flavors of Hawaii in every bite. Ideal for summer BBQs or meal prep, it’s garnished with green onions and sesame seeds, and pairs wonderfully with steamed rice and grilled pineapple for a complete island-inspired meal.
Ingredients
Chicken:
- 2 lbs boneless, skinless chicken thighs
Marinade:
- ¾ cup soy sauce
- ¾ cup brown sugar
- ½ cup pineapple juice
- 2 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
For Cooking and Sauce:
- 1 tbsp sesame oil or vegetable oil (for cooking)
- 1 tbsp cornstarch + 2 tbsp water (for slurry, optional)
- Sliced green onions, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, minced garlic, and grated ginger until the sugar is dissolved and the marinade is well combined.
- Marinate the Chicken: Place the boneless chicken thighs in a large zip-top bag or shallow dish. Pour the prepared marinade over the chicken, seal if using a bag, and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully infuse.
- Preheat and Cook Chicken: Preheat a grill or a skillet over medium heat. Lightly grease with sesame oil or vegetable oil to prevent sticking. Remove chicken from marinade, reserving the marinade for later use, and cook the chicken on the grill or skillet for about 5 to 6 minutes per side, or until fully cooked and nicely charred.
- Make the Teriyaki Sauce: Meanwhile, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat. If a thicker sauce is desired, mix cornstarch with water to make a slurry and stir it into the simmering marinade. Continue cooking until slightly thickened.
- Serve: Brush the extra teriyaki sauce over the cooked chicken or serve it on the side. Garnish the dish with sliced green onions and sesame seeds if desired. Serve alongside steamed rice and grilled pineapple for an authentic Hawaiian-style meal.
Notes
- Boneless chicken thighs are preferred for tenderness and flavor, but chicken breasts can be used as an alternative.
- This recipe is excellent for meal prepping or serving at summer barbecues.
- If you prefer a spicier kick, consider adding a dash of crushed red pepper flakes to the marinade.
- To make it dairy-free, ensure the oil used is vegetable or sesame, avoiding butter.
