Hawaiian Teriyaki Chicken

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Juicy, sticky-sweet, and kissed by the grill, this Hawaiian Teriyaki Chicken brings big backyard cookout energy with almost no effort. Boneless chicken thighs soak in a pineapple teriyaki marinade, so every bite is tender, charred, and loaded with island-inspired flavor.

Whether you’re cooking for a weeknight family dinner or inviting friends over for a laid-back summer hang, this chicken is a guaranteed crowd-pleaser. Serve it over rice, tuck it into sliders, or slice it onto a salad—once you try it, it’ll be on repeat all season.

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What Cut of Chicken Works Best for Hawaiian Teriyaki Chicken?

For this recipe, boneless, skinless chicken thighs are the real MVP. They stay juicy on the grill, can handle high heat without drying out, and drink up the tangy-sweet teriyaki marinade like a sponge. If you prefer chicken breasts, you can absolutely use them—just slice them in half horizontally so they cook quickly and evenly.

Dark meat is especially forgiving if you’re still getting comfortable with grilling. Even if you leave it on the grates a minute too long, thighs stay tender and flavorful, while breasts can go from perfect to dry in a flash. For that classic glossy, charred Hawaiian plate-lunch vibe, thighs are the way to go.

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Ingredients for Hawaiian Teriyaki Chicken

Boneless, skinless chicken thighs – Rich, juicy, and perfect for soaking up marinade while staying tender on the grill.

Pineapple juice – Adds tropical sweetness and a gentle tang that helps tenderize the chicken and gives the teriyaki sauce its Hawaiian twist.

Soy sauce (low sodium) – Brings salty, savory depth and balances the sweetness in the marinade so it doesn’t taste like dessert.

Brown sugar – Melts into the marinade to add caramel notes and helps the chicken develop those gorgeous charred grill marks.

Honey – Gives the glaze a silky texture and extra stickiness, so it clings to the chicken instead of running off.

Rice vinegar – Brightens everything up and keeps the sauce from feeling heavy, adding a clean little zing.

Sesame oil – Just a small amount adds a toasty, nutty aroma that makes the whole dish taste restaurant-level.

Garlic – Minced fresh garlic brings warmth and savory flavor that cuts through the sweetness.

Fresh ginger – Adds a little heat, freshness, and that signature teriyaki bite you expect from a good sauce.

Cornstarch – Thickens the reserved marinade into a glossy sauce that you can brush over the chicken and drizzle on top when serving.

Water – Whisked with cornstarch to make a quick slurry so it blends smoothly into the sauce without clumping.

Green onions – Sprinkled over the finished chicken for a fresh crunch and pop of color.

Sesame seeds (optional) – A finishing touch that adds light texture and a hint of nuttiness.

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How To Make Hawaiian Teriyaki Chicken

Step 1: Make the Pineapple Teriyaki Marinade

In a medium bowl or measuring jug, whisk together pineapple juice, low-sodium soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated fresh ginger until the sugar is dissolved. The mixture should taste sweet, salty, and slightly tangy.

Step 2: Reserve Some Sauce for Basting and Serving

Before you add any raw chicken, pour about 1/2 cup of the marinade into a small container, cover it, and refrigerate. This portion will be used later to thicken into a safe basting and serving sauce.

Step 3: Marinate the Chicken

Place the chicken thighs in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken, making sure every piece is coated. Press out extra air if using a bag, seal, and refrigerate for at least 30 minutes and up to 8 hours. The longer it sits, the deeper the flavor.

Step 4: Preheat the Grill

When you’re ready to cook, preheat your grill to medium-high heat. Clean and oil the grates so the chicken won’t stick. If you’re using an indoor grill pan, preheat it over medium-high and brush lightly with oil.

Step 5: Grill the Chicken to Juicy Perfection

Remove the chicken from the marinade, letting the excess drip off, and discard any marinade that touched the raw meat. Grill the thighs for about 5–7 minutes per side, depending on thickness, until they’re nicely charred on the outside and reach an internal temperature of 165°F. Avoid constantly flipping—let each side sear so you get good color.

Step 6: Turn the Marinade into Glaze

While the chicken cooks, pour the reserved clean marinade into a small saucepan. In a separate cup, whisk together cornstarch and water, then stir this slurry into the saucepan. Bring to a simmer over medium heat, stirring often, until the sauce thickens and turns glossy.

Step 7: Finish and Garnish

Brush some of the thickened teriyaki glaze over the hot grilled chicken and let it sit for a minute to soak in. Transfer to a serving platter, drizzle with extra sauce, then top with sliced green onions and sesame seeds. Serve the remaining glaze on the side.

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Serving and Storing Hawaiian Teriyaki Chicken

Serve Hawaiian Teriyaki Chicken straight off the grill while it’s hot and juicy. It’s perfect sliced over steamed rice, tucked into bowls with veggies, or piled onto toasted buns for easy sandwiches. A little extra teriyaki glaze on top goes a long way, so don’t be shy with the drizzle.

Leftovers keep really well, making this a great make-ahead protein for meal prep. Once cooled, store the chicken in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or in a covered skillet over low heat with a splash of water or extra sauce to keep it moist.

If you’d like to freeze it, slice or leave the thighs whole, then freeze them (without the green onion garnish) for up to 2 months. Thaw overnight in the fridge before reheating and freshening up with new green onions.

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What to Serve With Hawaiian Teriyaki Chicken?

Coconut Rice or Steamed Jasmine Rice

Creamy coconut rice or fluffy jasmine rice soaks up every drop of that glossy teriyaki glaze and keeps the meal cozy and satisfying.

Grilled Pineapple Slices

Throw pineapple rings on the grill alongside the chicken. The sugars caramelize, turning them into smoky-sweet bites that match the tropical flavors perfectly.

Simple Asian-Style Slaw

A crunchy cabbage slaw with a light sesame dressing adds freshness and a bit of tang to balance the richness of the chicken.

Garlic Butter Green Beans

Quick sautéed or roasted green beans with a little garlic butter make an easy vegetable side that’s kid-friendly and flavorful.

Hawaiian Macaroni Salad

For classic plate-lunch vibes, serve the chicken with a scoop of creamy macaroni salad and rice—comfort food at its best.

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Want More Chicken Dinner Ideas?

If Hawaiian Teriyaki Chicken is your kind of meal, you’ll love keeping the chicken dinner streak going with these other favorites on Savor Queen:

• Baked Teriyaki Chicken Thighs for an oven-baked option with the same sweet-savory flavor.
• Hawaiian-Style Huli Huli Chicken when you’re craving smoky, sticky grilled chicken with a classic island vibe.
• Chicken Bacon Pineapple Kebabs for fun, skewer-style grilling packed with salty-sweet bites.
• White Wine Parmesan Chicken when you want something a little more elegant but still weeknight-friendly.
• Chicken Spinach and Mushroom – A Comforting One-Pan Delight for a creamy skillet dinner that’s pure comfort.

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Save This Pin For Later

Save this juicy Hawaiian Teriyaki Chicken to your favorite Pinterest board so it’s easy to find the next time the grill is hot and everyone’s hungry.

Tried it with a twist—maybe extra chili flakes, charred pineapple chunks, or a different cut of chicken? I’d love to hear how it turned out, so feel free to share your tweaks, tips, or questions in the comments.

Need more inspiration? Explore my daily kitchen creations from SavorQueen.com over on Pinterest—there’s always a new dinner idea or sweet treat waiting for you: https://www.pinterest.com/mydelicioushomerecipes/

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