What the heck is this?
This is that magical backyard BBQ chicken that makes you feel like you’re on a beach in Maui, drink in hand, toes in the sand. It’s marinated in a sticky-sweet teriyaki sauce, grilled (or pan-seared) to caramelized perfection, and served hot with rice and maybe a pineapple slice or two. Whether you’re feeding a crowd or just craving something tropical on a Tuesday, this Hawaiian teriyaki chicken delivers big aloha vibes with minimal effort.
Why You’ll Love This Recipe
• Bold, island-inspired flavor with pantry-friendly ingredients
• No store-bought sauces—homemade teriyaki all the way
• Grill or pan-fry—it’s flexible
• Family-approved, freezer-friendly, and ridiculously good
• Perfect with rice, noodles, or tucked in sliders
The Good Stuff You’ll Need
• 2 lbs boneless, skinless chicken thighs (trust us—go with thighs!)
• ½ cup soy sauce
• ½ cup brown sugar
• ¼ cup pineapple juice (or orange juice in a pinch)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger (or ½ tsp ground)
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening, optional)
• Sesame seeds and green onions, for garnish
Let’s Do This
- Marinate the chicken.
In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, garlic, and ginger. Place chicken in a zip-top bag or shallow dish and pour marinade over. Seal and refrigerate at least 2 hours or overnight for max flavor. - Grill or sear.
Preheat a grill or large skillet to medium-high. Remove chicken from marinade (save the leftover marinade!) and cook for 5–6 minutes per side, until nicely charred and cooked through. - Make the sauce (optional but epic).
Pour reserved marinade into a small saucepan. Bring to a simmer, then stir in cornstarch slurry. Let it bubble until thick and glossy—about 3 minutes. - Serve it up.
Slice chicken and drizzle with that sticky sauce. Sprinkle with sesame seeds and chopped green onions.
Serving Suggestions
• Classic: over white rice with steamed veggies
• Island-style: serve with mac salad and a pineapple wedge
• On-the-go: shred it into Hawaiian rolls for teriyaki sliders
• Low-carb? Try it over cauliflower rice or lettuce wraps
Switch It Up
• Use chicken breasts, tofu, or salmon instead of thighs
• Add chili flakes or Sriracha for a spicy kick
• Stir in chopped green bell pepper or onions into the sauce for texture
• Sub honey for the brown sugar if you want a natural sweetener
Make-Ahead Tips
• Marinate chicken up to 24 hours ahead
• Freeze marinated raw chicken for a fast future dinner
• Cooked chicken keeps in the fridge for 3–4 days and is killer in lunch bowls
Questions People Actually Ask
Q: Can I use bottled teriyaki sauce instead?
A: You can, but homemade tastes better and has no weird additives. It’s worth the extra 5 minutes.
Q: Is this recipe gluten-free?
A: Use tamari or a certified GF soy sauce, and you’re golden.
Q: Can I bake it?
A: Yep! Bake at 400°F (200°C) for 20–25 minutes, flipping once, until cooked through and glazed.
Hawaiian Style Teriyaki Chicken: Sweet, Savory, and Straight-Up Addictive
- Total Time: 30 minutes
- Yield: 4–6 servings
Description
This is that magical backyard BBQ chicken that makes you feel like you’re on a beach in Maui, drink in hand, toes in the sand. It’s marinated in a sticky-sweet teriyaki sauce, grilled (or pan-seared) to caramelized perfection, and served hot with rice and maybe a pineapple slice or two. Whether you’re feeding a crowd or just craving something tropical on a Tuesday, this Hawaiian teriyaki chicken delivers big aloha vibes with minimal effort.
Ingredients
• 2 lbs boneless, skinless chicken thighs (trust us—go with thighs!)
• ½ cup soy sauce
• ½ cup brown sugar
• ¼ cup pineapple juice (or orange juice in a pinch)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger (or ½ tsp ground)
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening, optional)
• Sesame seeds and green onions, for garnish
Instructions
Marinate the chicken.
In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, garlic, and ginger. Place chicken in a zip-top bag or shallow dish and pour marinade over. Seal and refrigerate at least 2 hours or overnight for max flavor.Grill or sear.
Preheat a grill or large skillet to medium-high. Remove chicken from marinade (save the leftover marinade!) and cook for 5–6 minutes per side, until nicely charred and cooked through.Make the sauce (optional but epic).
Pour reserved marinade into a small saucepan. Bring to a simmer, then stir in cornstarch slurry. Let it bubble until thick and glossy—about 3 minutes.Serve it up.
Slice chicken and drizzle with that sticky sauce. Sprinkle with sesame seeds and chopped green onions.
Notes
• Classic: over white rice with steamed veggies
• Island-style: serve with mac salad and a pineapple wedge
• On-the-go: shred it into Hawaiian rolls for teriyaki sliders
• Low-carb? Try it over cauliflower rice or lettuce wraps
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~480 kcal per serving
- Carbohydrates: ~22g
- Protein: ~38g