Hawaiian Style Teriyaki Chicken is juicy, flavorful, and infused with the perfect balance of sweet and savory. I love how simple it is to prepare while still capturing that signature island-style flavor—deeply marinated chicken grilled or pan-seared to caramelized perfection. Served over a bed of rice with a side of mac salad or pineapple, it’s a true taste of Hawaii at home.
Why You’ll Love This Recipe
I like this recipe because it’s easy, affordable, and packed with bold flavor. The marinade is simple but incredibly effective, and the chicken stays juicy and tender. It’s perfect for meal prep, weeknight dinners, or backyard cookouts. Whether I’m making it for the family or guests, it always disappears fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs (traditional cut, but breasts work too)
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Soy sauce
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Brown sugar
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Garlic, minced
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Fresh ginger, grated
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Pineapple juice or water (optional for extra sweetness and tropical flair)
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Mirin or rice vinegar (for a touch of tang)
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Sesame oil (optional)
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Green onions, chopped (for garnish)
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Sesame seeds (optional, for garnish)
Directions
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I whisk together soy sauce, brown sugar, garlic, ginger, pineapple juice (if using), mirin, and a splash of sesame oil in a bowl to make the marinade.
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I pour the marinade over the chicken thighs in a zip-top bag or shallow dish, making sure they’re fully coated.
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I cover and marinate in the fridge for at least 4 hours (overnight is best for maximum flavor).
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When ready to cook, I preheat a grill or skillet over medium-high heat. I oil the surface lightly to prevent sticking.
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I remove the chicken from the marinade and cook for about 5–7 minutes per side, until it’s nicely charred and fully cooked through.
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I let the chicken rest for a few minutes, then slice and serve over rice. I garnish with chopped green onions and sesame seeds if I have them.
Servings and timing
This recipe serves 4 to 6 people.
Prep time: 10 minutes
Marinate time: 4–12 hours
Cook time: 15 minutes
Total time: About 25 minutes (plus marinating)
Variations
Sometimes I add crushed red pepper flakes for a spicy kick, or swap brown sugar for honey to give it a glossy glaze. I’ve also made this with bone-in chicken and baked it in the oven for a slower, more hands-off option. If I want a thicker sauce to drizzle on top, I simmer some of the marinade (that hasn’t touched raw chicken) and reduce it to a syrupy glaze.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the chicken in a skillet over low heat or in the microwave, adding a splash of water or reserved sauce to keep it moist. This chicken also freezes well—I slice and freeze portions for quick meals later on.
FAQs
Can I use chicken breasts instead of thighs?
Yes, I’ve used both. Thighs stay juicier, but breasts work fine—just avoid overcooking.
Can I bake this instead of grilling?
Absolutely. I bake at 400°F for about 25–30 minutes, then broil for a few minutes at the end to caramelize the top.
Is this the same as Japanese teriyaki?
Not exactly. Hawaiian-style teriyaki is typically sweeter, simpler, and often uses pineapple juice. It’s less thick and glossy than the traditional Japanese glaze.
Can I make the marinade ahead?
Yes, I mix it up to 2 days in advance and store it in the fridge. It actually deepens in flavor over time.
What sides go well with it?
I usually serve it with white rice or Hawaiian mac salad. Grilled pineapple, steamed vegetables, or a side of slaw also work beautifully.
Conclusion
Hawaiian Style Teriyaki Chicken is sweet, savory, and absolutely packed with flavor. With its simple marinade and juicy, caramelized finish, it’s one of those dishes that never goes out of style. Whether I’m serving it at a family dinner or grilling out with friends, it always brings a little island-style comfort to the table.
PrintHawaiian Style Teriyaki Chicken
Hawaiian Style Teriyaki Chicken is juicy, sweet, and savory with the perfect balance of bold island-inspired flavors. Marinated in a simple soy sauce, brown sugar, and ginger mix, then grilled or pan-seared until caramelized, it’s a true taste of Hawaii served over rice with classic sides.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus 4–12 hours marinating)
- Yield: Serves 4–6
- Category: Main Dish
- Method: Grilled or Pan-Seared
- Cuisine: Hawaiian
- Diet: Halal
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup pineapple juice or water (optional)
- 2 tbsp mirin or rice vinegar
- 1 tsp sesame oil (optional)
- 2 green onions, chopped (for garnish)
- 1 tsp sesame seeds (optional, for garnish)
Instructions
- Whisk together soy sauce, brown sugar, garlic, ginger, pineapple juice (if using), mirin, and sesame oil in a bowl to create the marinade.
- Place chicken in a zip-top bag or shallow dish and pour the marinade over, ensuring it’s fully coated. Refrigerate for at least 4 hours (overnight preferred).
- Preheat a grill or skillet over medium-high heat and lightly oil the surface.
- Remove chicken from the marinade and cook for 5–7 minutes per side, until nicely charred and fully cooked through (internal temp 165°F).
- Let chicken rest for 5 minutes, then slice and serve over rice.
- Garnish with green onions and sesame seeds before serving.
Notes
- Chicken thighs are best for juiciness, but breasts also work—just don’t overcook.
- Add crushed red pepper flakes for a spicy kick.
- Swap brown sugar for honey to create a glossy glaze.
- Bake at 400°F for 25–30 minutes if you prefer oven-baked chicken.
- Reduce extra marinade (that hasn’t touched raw chicken) into a thick sauce for drizzling.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 280
- Sugar: 9g
- Sodium: 710mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 110mg
