Hawaiian cuisine is known for its bold yet incredibly balanced flavors—sweet, savory, slightly tangy, and always deeply satisfying. One of the most iconic dishes that embodies these characteristics is Hawaiian Style Teriyaki Chicken, a staple at backyard cookouts, family gatherings, and island-style lunch plates.
Unlike traditional Japanese teriyaki, the Hawaiian version is often sweeter, fruitier, and marinated for hours, giving the chicken a rich, caramelized flavor that pairs beautifully with smoky grilling. This dish is simple to make yet impressive enough to serve to guests.
Ingredients Breakdown & Their Roles
- Chicken Thighs (2 lbs, boneless & skinless)
Chicken thighs are preferred for this recipe because they stay tender, juicy, and flavorful even with high-heat grilling. They also absorb marinade exceptionally well.
- Soy Sauce (1 cup, low-sodium recommended)
Forms the savory, salty base of the marinade. Low-sodium prevents the chicken from becoming overly salty after long marination.
- Pineapple Juice (1 cup)
The signature Hawaiian twist.
Adds sweetness and natural fruit acidity, helping tenderize the meat.
- Brown Sugar (½ cup)
Deepens the sweetness and encourages caramelization on the grill.
- Garlic (3 cloves, minced)
Adds bold savory depth and aroma.
- Fresh Ginger (1 tbsp, grated)
Contributes warmth and brightness—an essential part of Hawaiian-style teriyaki.
- Sesame Oil (1 tbsp)
Provides nuttiness and enhances the overall aroma.
- Rice Vinegar (1 tbsp)
Balances the sweetness and adds a gentle tang.
- Green Onions & Sesame Seeds (for garnish)
Brighten the dish visually and add a fresh, nutty contrast to the grilled chicken.
Step-by-Step Preparation
- Prepare the Marinade
In a bowl, whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger, sesame oil, and rice vinegar.
Make sure the brown sugar fully dissolves for the best results.
Tip:
For an even stronger flavor, heat the marinade gently to dissolve the sugar—then cool completely before using it to marinate.
- Marinate the Chicken
Place the chicken thighs in a resealable plastic bag or shallow dish.
Pour the marinade over the chicken and coat well, then refrigerate for:
Minimum: 2 hours
Ideal: Overnight (12–24 hours)
The longer it sits, the deeper the sweet-savory flavor penetrates.
Food safety note:
Do not reuse marinade that has been in contact with raw chicken unless boiled for 5 minutes first.
- Grill the Chicken
Preheat your grill to medium-high heat.
Remove the chicken from the marinade, letting the excess drip off. Grill for:
6–7 minutes per side,
or until the internal temperature reaches 165°F (75°C).
You should see:
Rich caramelization
Some charred edges
Sticky, glossy glaze
Tip:
Brush leftover boiled marinade onto the chicken for extra shine and flavor.
- Garnish & Serve
Let the chicken rest for 3–5 minutes, then top with:
Freshly sliced green onions
Sesame seeds
Serve with steamed rice, mac salad, or grilled veggies for a true Hawaiian plate lunch experience.
Tips for the Best Hawaiian Teriyaki Chicken
✔ Use chicken thighs—not breasts
Breasts dry out faster and don’t absorb the marinade as well.
✔ Marinate overnight if possible
This maximizes tenderness and depth of flavor.
✔ Avoid burning
Sugar burns easily—keep the heat moderate and flip as needed.
✔ Add pineapple slices to the grill
They caramelize beautifully and pair perfectly with the chicken.
Serving Suggestions
Here are some authentic island-style pairings:
🍚 Classic Hawaiian Plate Lunch
Steamed white rice
Hawaiian mac salad
Grilled teriyaki chicken
Scoop of cabbage or green salad
🍍 Tropical Bowl
Serve chicken over rice with:
Grilled pineapple
Edamame
Cucumber
Shredded carrots
Sesame dressing
🥗 Light & Fresh Option
Serve sliced chicken over:
Mixed greens
Cherry tomatoes
Avocado
Mango chunks
Lime vinaigrette
Variations
🔥 Spicy Teriyaki Chicken
Add:
1–2 tsp chili flakes
1 tbsp sriracha or chili paste
🍯 Honey Teriyaki Version
Replace half the brown sugar with honey for a silkier glaze.
🥥 Coconut Teriyaki Twist
Add ¼ cup coconut milk to the marinade for extra richness.
🍗 Oven-Baked Method
Bake at 400°F (200°C) for 25–30 minutes, broiling the last 2–3 minutes for caramelization.
Storage & Make-Ahead
Refrigerator
Cooked chicken lasts 3–4 days in an airtight container.
Freezer
Freeze cooked chicken for up to 3 months.
Meal Prep Tip
Portion chicken and rice into containers for easy lunches all week.
Frequently Asked Questions (FAQ)
- Can I use chicken breasts instead of thighs?
Yes, but the meat may be less tender.
If using breasts, marinate longer and grill on lower heat.
- Can I cook it without a grill?
Absolutely. Try:
Oven baking
Air frying
Stovetop grilling or pan-searing
- Should I pierce the chicken to help absorb the marinade?
Yes—lightly scoring or piercing helps, but don’t overdo it or the chicken may dry out.
- Can I thicken the marinade into a sauce?
Yes. Boil the leftover marinade for 5 minutes, then simmer until slightly thickened.
- Is Hawaiian teriyaki the same as Japanese teriyaki?
Not quite. Hawaiian teriyaki is:
Sweeter
Fruitier (thanks to pineapple juice)
Usually marinated longer
It’s an island-influenced fusion version.
- How do I prevent the chicken from burning?
Lower the heat slightly and flip more often, especially near the end of cooking—sugar caramelizes and burns quickly.
Final Thoughts
Hawaiian Style Teriyaki Chicken is the perfect combination of simple ingredients, bold tropical flavor, and irresistible caramelized char. Whether you’re hosting a backyard BBQ or just craving something sweet and savory for dinner, this dish delivers every time. With a little marinating and quick grilling, you can bring the spirit of island cooking right into your home.