Name: Hawaiian Teriyaki Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 pounds boneless skinless chicken thighs; 1 cup low-sodium soy sauce; 1 cup pineapple juice; 1/3 cup brown sugar, packed; 3 tablespoons honey; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons rice vinegar; 1 tablespoon toasted sesame oil; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 2 tablespoons cornstarch; 2 tablespoons cold water; 1 cup fresh pineapple chunks or canned tidbits, drained; 2–3 green onions, thinly sliced; 1 tablespoon toasted sesame seeds; Cooked white rice, brown rice, or jasmine rice, for serving; Steamed veggies like broccoli, snap peas, or carrots, for serving

Hawaiian Teriyaki Chicken Recipe tastes sweet, savory, a little smoky, and just tangy enough to keep every bite interesting, and it works perfectly for busy weeknights or casual weekend cookouts in about 35–40 minutes total. This Hawaiian Teriyaki Chicken Recipe suits families, meal preppers, and anyone who loves takeout-style flavor without leaving the house. I first tested this version on a tiny charcoal grill in my apartment courtyard, and my neighbors still ask when I plan the next batch.

Why You Should Try This Hawaiian Teriyaki Chicken Recipe

This Hawaiian Teriyaki Chicken Recipe gives you juicy chicken with a glossy, sticky glaze that clings to every bite. The pineapple, soy, and garlic combo hits that classic plate-lunch flavor, without a plane ticket or a long ingredient list.

You can cook it on a grill, in a grill pan, or in a skillet, so the recipe fits whatever kitchen setup you have. Cleanup stays simple, leftovers taste amazing, and the homemade teriyaki sauce beats bottled versions every time.

“This Hawaiian Teriyaki Chicken Recipe tastes like my favorite island takeout spot, but fresher and even more flavorful. ★★★★★”

Ingredients You’ll Need

Chicken

2 pounds boneless skinless chicken thighs
- Thighs stay juicy and handle high heat better than breasts.
- Use chicken breasts if you prefer, but pound them to even thickness so they cook evenly.

Marinade & Teriyaki Sauce

You use one mixture as both marinade and sauce, with a quick boil to keep it safe.

1 cup low-sodium soy sauce
- Low-sodium helps you control salt; regular soy can taste too salty here.
1 cup pineapple juice
- Canned 100% pineapple juice works great and keeps things easy.
1/3 cup brown sugar, packed
- Light or dark both work; dark gives a deeper molasses note.
3 tablespoons honey
- Adds shine and a thicker glaze; maple syrup works in a pinch.
3 cloves garlic, minced
- Use jarred minced garlic if you want a shortcut.
1 tablespoon fresh ginger, grated
- Use 1 teaspoon ground ginger if you do not have fresh.
2 tablespoons rice vinegar
- Apple cider vinegar works as a backup.
1 tablespoon toasted sesame oil
- Adds nutty flavor; skip only if you must, but I highly recommend it.
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
- Optional, for a gentle kick.

Thickening Slurry

2 tablespoons cornstarch
2 tablespoons cold water

Garnishes & Extras

1 cup fresh pineapple chunks or canned tidbits, drained
2–3 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Cooked white rice, brown rice, or jasmine rice, for serving
Steamed veggies like broccoli, snap peas, or carrots, for a full plate

Equipment

Medium mixing bowl or large measuring cup for the marinade
Whisk
Large zip-top bag or shallow dish for marinating
Grill, grill pan, or large skillet
Small saucepan for boiling and thickening the sauce
Tongs
Instant-read thermometer, very helpful for perfect doneness

Tips & Tricks

Marinate the chicken at least 30 minutes, and up to 8 hours, for deeper teriyaki flavor.
Reserve some marinade before you add the chicken, so you already have sauce set aside.
If you forget to reserve marinade, boil the used marinade for at least 3 minutes, then thicken it.
Pat the chicken dry before cooking so it browns nicely and does not steam.
Oil the grill grates or skillet lightly so the chicken does not stick.
Cook chicken thighs to 175–190°F for extra tenderness; they stay juicy at higher temps.
Slice the chicken against the grain after cooking for softer, more tender bites.
Add extra pineapple chunks to the pan during the last few minutes for caramelized edges.
Taste the sauce before thickening and adjust sweetness with more honey or tang with more vinegar.
If the sauce thickens too much, whisk in a splash of water or pineapple juice to loosen it.

How to Make Hawaiian Teriyaki Chicken Recipe

Mix the Marinade

Add soy sauce, pineapple juice, brown sugar, honey, garlic, ginger, rice vinegar, sesame oil, black pepper, and red pepper flakes to a medium bowl or large measuring cup.
Whisk until the sugar dissolves and the mixture looks smooth.
Taste a small spoonful and adjust sweetness or tang to your liking.

Marinate the Chicken

Set aside 1 cup of the marinade in a covered container and place it in the fridge for the sauce.
Place the chicken thighs in a large zip-top bag or shallow dish.
Pour the remaining marinade over the chicken, press out extra air if using a bag, and seal.
Marinate in the refrigerator for at least 30 minutes and up to 8 hours, turning once halfway if possible.

Prepare the Sauce

Pour the reserved 1 cup of marinade into a small saucepan.
Bring it to a gentle boil over medium heat and let it bubble for 2–3 minutes.
Stir the cornstarch and cold water together in a small bowl until smooth.
Whisk the slurry into the boiling marinade and cook, whisking, until the sauce thickens and turns glossy, about 1–2 minutes.
Reduce the heat to low and keep the sauce warm, or cool it and reheat later.

Cook the Chicken: Grill Method

Preheat your grill to medium-high heat and oil the grates lightly.
Remove the chicken from the marinade and pat it dry with paper towels; discard the used marinade.
Place the chicken on the grill and cook 5–7 minutes per side, depending on thickness.
Brush the chicken with some of the thickened teriyaki sauce during the last few minutes on each side.
Check that the internal temperature hits at least 165°F, then move the chicken to a plate and rest it for 5 minutes.

Cook the Chicken: Stovetop Method

Heat a large skillet or grill pan over medium-high heat and add a thin layer of oil.
Remove the chicken from the marinade, pat it dry, and discard the used marinade.
Arrange the chicken in a single layer in the hot pan.
Cook about 5–7 minutes per side until browned and cooked through, brushing with teriyaki sauce near the end.
Transfer the chicken to a cutting board and rest it for 5 minutes.

Add Pineapple and Finish

While the chicken rests, add pineapple chunks to the grill or skillet.
Cook a couple of minutes per side until you see light char or caramelized spots.
Slice the chicken into strips or leave the pieces whole.
Drizzle more teriyaki sauce over the chicken, top with grilled pineapple, and sprinkle green onions and sesame seeds over everything.

What to Serve with Hawaiian Teriyaki Chicken Recipe

Serve this Hawaiian Teriyaki Chicken Recipe over a fluffy bed of jasmine rice, brown rice, or even coconut rice if you want extra tropical flavor. Add a side of steamed or stir-fried veggies like broccoli, green beans, or bell peppers to balance the sweetness. A simple cucumber salad with a light soy and lime dressing cuts through the richness nicely. Kids also love this chicken tucked into lettuce wraps or over plain white rice with extra pineapple on the side.

Storage Options

Store leftover Hawaiian Teriyaki Chicken in an airtight container in the refrigerator for up to 4 days.
Keep the sauce in a separate small container in the fridge for up to 5 days.
Freeze cooked chicken in freezer-safe bags or containers for up to 2 months, with as much air removed as possible.
Reheat gently in a skillet over medium-low heat with a splash of water or pineapple juice, or warm in the microwave in short bursts, stirring the sauce so it heats evenly.