This Hawaiian-style teriyaki chicken is a sweet, savory, and tangy dish that brings tropical flair to the table. I marinate juicy chicken thighs in a flavorful blend of soy sauce, brown sugar, pineapple juice, garlic, and fresh ginger. Grilled or broiled to perfection, the chicken is brushed with a glossy glaze made from the marinade itself, creating a caramelized finish that pairs beautifully with rice or grilled pineapple. Hawaiian-Style Teriyaki Chicken

Why You’ll Love This Recipe

I love how simple yet bold the flavors are in this dish. The pineapple juice gives it a naturally sweet tang, while the soy sauce and garlic provide that rich umami depth. It’s a go-to for summer grilling, but I also broil it indoors when I want something satisfying and quick. The chicken turns out juicy and flavorful every time, and the marinade doubles as a rich glaze that I can’t get enough of. Plus, it’s easy to prep ahead—just marinate it the night before and throw it on the grill the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ lbs (≈680 g) boneless, skinless chicken thighs
1 cup soy sauce
1 cup brown sugar (packed)
1 cup pineapple juice
4 cloves garlic, chopped
1 tablespoon fresh ginger, minced
Optional garnish: green onions, sliced

Directions

I start by whisking soy sauce, brown sugar, pineapple juice, chopped garlic, and minced ginger together in a bowl until the sugar dissolves.
Then I place the chicken thighs in a resealable bag or dish, pour the marinade over, seal it, and refrigerate for at least 4 hours—overnight gives the best flavor.
When ready to cook, I preheat the grill (or broiler) to medium-high heat.
I remove the chicken from the marinade and set the marinade aside.
I bring the reserved marinade to a boil in a saucepan, then lower the heat and simmer it for 5–10 minutes to thicken slightly. This becomes the glaze.
I grill the chicken for about 5–6 minutes per side until it reaches an internal temperature of 165 °F (≈74 °C), brushing with the cooked glaze during the last few minutes.
I let the chicken rest for 5–10 minutes under a foil tent before slicing, drizzle on more sauce, sprinkle with green onions, and serve.

Servings and timing

Servings: 5
Prep Time: 15 minutes + marinating time
Cook Time: 20 minutes
Total Time: ≈4 hours 35 minutes (including marinating)

Variations

I sometimes swap chicken thighs for breasts, but I keep in mind they might turn out a bit drier.
For a spicier version, I add a dash of chili flakes or sriracha to the marinade.
I’ve also tried adding sesame oil or toasted sesame seeds for a nuttier profile.
When I want more texture, I toss in grilled pineapple rings or bell peppers alongside the chicken.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm the chicken in a skillet over medium heat with a splash of water or extra glaze to keep it moist.
It also reheats well in the microwave—covered and on medium power to avoid drying it out.
I don’t recommend freezing once cooked, but the raw marinated chicken can be frozen and thawed before grilling.

FAQs

How long should I marinate the chicken?

I always aim for at least 4 hours, but overnight gives me the deepest flavor. The longer it sits, the better the chicken absorbs the marinade.

Can I use chicken breasts instead of thighs?

Yes, I can, but I know chicken breasts can be less juicy than thighs, so I watch the cooking time carefully to avoid drying them out.

Can I cook this in the oven?

Absolutely. When I don’t grill, I broil the chicken on a lined baking sheet for about 5–6 minutes per side, or until cooked through.

Is it safe to use the marinade as a sauce?

Yes, but I always boil the reserved marinade for at least 5 minutes to kill any bacteria before using it as a glaze or sauce.

What can I serve with this dish?

I usually serve it with white rice or sticky rice, and sometimes add grilled pineapple or steamed vegetables for a full Hawaiian-inspired plate.

Conclusion

This Hawaiian-style teriyaki chicken recipe is one of my favorite ways to bring sweet and savory flavors to the dinner table. It’s easy to prepare, packed with tropical flavor, and perfect for both casual weeknights and backyard gatherings. With its juicy texture, caramelized glaze, and simple ingredients, this dish never fails to impress.