Hawaiian Style Teriyaki Chicken Recipe

There's something magical about the scent of teriyaki chicken sizzling on the grill—the sweet, savory marinade caramelizing into sticky perfection. This Hawaiian-style version takes it up a notch, giving you tender, juicy chicken bursting with tropical island flavor.

I discovered this recipe on a trip to Oahu, where a roadside food truck served the most unforgettable plate lunch. Recreating it at home brings back all those sun-soaked memories, and it’s now a weekly staple in our house thanks to how simple and crowd-pleasing it is. Whether it’s for a casual weeknight dinner or weekend cookout, this dish always delivers.

Let’s dive into why this Hawaiian Style Teriyaki Chicken deserves a spot in your meal rotation.

Why You'll Love This Hawaiian Style Teriyaki Chicken

Get ready to fall in love with one of the easiest, most flavorful chicken recipes you’ll ever make. This dish has that perfect balance of salty, sweet, and umami that instantly transports you to the islands.

First, this recipe is incredibly easy to prepare. The marinade comes together in minutes with pantry staples, and once the chicken has soaked up all that flavor, you just toss it on the grill. That’s it—no fancy steps, just big flavor.

It’s also budget-friendly. Chicken thighs are one of the most affordable cuts, yet they’re packed with flavor and cook beautifully on the grill. Paired with a simple side of rice and macaroni salad, you’ve got a full Hawaiian plate lunch without breaking the bank.

If you’ve got picky eaters, this recipe is a lifesaver. The sweet-savory glaze is universally appealing—kids love it, adults crave it. You can even turn the leftovers into sandwiches or rice bowls the next day, making it incredibly versatile.

Best of all, it’s a fantastic make-ahead option. The chicken only gets better the longer it marinates, so you can prep it the night before and have dinner practically done when you get home. It’s perfect for meal prepping or hosting a laid-back BBQ.

Ready to make it? Let’s talk ingredients.

Ingredients Notes

What makes Hawaiian Style Teriyaki Chicken stand out is its bold but balanced marinade. It’s a short list, but each ingredient brings something important to the table.

The star of this dish is boneless, skinless chicken thighs. They stay juicy during grilling and develop that gorgeous char that holds onto the sticky-sweet glaze. While you could use chicken breasts, they tend to dry out—thighs are definitely the way to go here.

The soy sauce provides the salty base of the marinade. Opt for low-sodium if you're watching salt levels, but don't skip it—this is the backbone of the teriyaki flavor. The deep umami it adds is what gives the chicken that crave-worthy taste.

To balance the saltiness, you’ll need brown sugar. This adds sweetness and also helps the chicken caramelize on the grill. If you like your teriyaki a bit less sweet, you can scale it back slightly, but don’t omit it completely.

A splash of pineapple juice is the Hawaiian twist that sets this recipe apart. It adds a subtle tangy sweetness and helps tenderize the meat. Canned or fresh both work beautifully here—just make sure it’s 100% juice, not syrup.

Finally, fresh garlic and ginger give the marinade its kick. They infuse the chicken with warmth and depth, rounding out the sweetness and salt. Don’t skimp on these—fresh really does make a difference.

You won’t need any special equipment beyond a good mixing bowl, a zip-top bag for marinating, and either a stovetop grill pan or an outdoor grill for cooking.

How To Make This Hawaiian Style Teriyaki Chicken

Making this chicken is as easy as marinating, grilling, and serving—it’s that simple, but the flavor is anything but basic.

Start by whisking together your marinade ingredients: soy sauce, brown sugar, pineapple juice, garlic, and ginger. You want the sugar to dissolve completely and the flavors to meld into a fragrant, rich sauce.

Place the chicken thighs in a large zip-top bag or shallow dish, then pour in the marinade. Make sure every piece is well coated, then seal it up and let it rest in the refrigerator for at least 4 hours—overnight is even better. The longer the chicken soaks, the deeper the flavor.

When you’re ready to cook, heat your grill or grill pan over medium-high heat. Let it get hot so you get that nice sear on the chicken. Shake off any excess marinade and place the thighs on the grill.

Cook for 5 to 6 minutes per side, or until the internal temperature hits 165°F. You’ll notice the edges start to char and the sugars caramelize into a glossy glaze—this is exactly what you want.

While the chicken cooks, you can boil up some rice or toss together a quick macaroni salad to complete the plate lunch experience. When the chicken is done, let it rest for a few minutes to lock in all those juices.

From start to finish, including marinating time, you’re looking at around 4–6 hours total. But the hands-on cooking takes less than 20 minutes—and the results are worth every second.

Storage Options

Got leftovers? This teriyaki chicken stores beautifully, making it great for meal prep or next-day lunches.

Once cooled, store the chicken in an airtight container in the refrigerator. It’ll stay fresh for up to 4 days. You can slice it and serve it cold over salads or reheat it for a hot meal.

To freeze, place the cooked and cooled chicken in a freezer-safe container or zip-top bag. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating is easy. For the best texture, reheat in a skillet over medium heat with a splash of water or extra marinade to keep it moist. You can also microwave it, but the edges may lose some of their crispness.

Variations and Substitutions

One of the best things about this Hawaiian Style Teriyaki Chicken is how adaptable it is. You can tweak it to suit your pantry, preferences, or dietary needs without losing its charm.

If you don’t have pineapple juice, orange juice makes a great substitute. It adds a similar sweetness with a citrus twist that still works beautifully with the teriyaki flavor.

For a low-sugar version, reduce the brown sugar and swap in a sugar substitute like honey, maple syrup, or even a monk fruit blend. The flavor will be slightly different but still delicious.

Want to make it vegetarian? Try the same marinade on tofu or portobello mushrooms. Just reduce the marinating time to about 30 minutes and grill until heated through and charred.

Add a little heat by tossing in red pepper flakes or a spoonful of sriracha to the marinade. This gives the teriyaki a subtle kick without overwhelming the dish.

Finally, if you’re out of fresh garlic or ginger, powdered versions will work in a pinch—just use half the amount, as they’re more concentrated.

Don’t be afraid to experiment and make this recipe your own. That’s the beauty of a good marinade and a great grill—it turns simple ingredients into something truly special.

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