Tender Hawaiian Style Teriyaki Chicken

Hawaiian food has always had a special place in my heart. There’s something about the mix of sweet and savory that just works. But here’s the thing—I don’t want to spend hours in the kitchen or track down hard-to-find ingredients. I want the flavors I love without the fuss.

That’s why this teriyaki chicken recipe is a regular in my dinner rotation. The marinade comes together in minutes with ingredients I already have in my pantry. The pineapple juice gives it that tropical sweetness, and the garlic and ginger bring the flavor without any complicated steps. I can marinate it in the morning and have dinner on the table by evening.

Want takeout flavors without leaving home? This is your recipe. Craving something the whole family will actually eat? Same. Honestly, I make extra just so I have leftovers for lunch the next day.

What Kind of Chicken Should I Use?

For this Hawaiian teriyaki recipe, boneless, skinless chicken thighs are really the way to go. Thighs stay juicy and tender even after marinating and cooking, plus they soak up all that sweet teriyaki flavor better than chicken breasts. If you can only find thighs with skin on, it’s super easy to remove it yourself – just grab a paper towel for better grip and pull it right off. You can use chicken breasts in a pinch, but keep a close eye on them since they tend to dry out faster and you might need to reduce your cooking time a bit.

Options for Substitutions

This Hawaiian teriyaki recipe is pretty forgiving, so here are some swaps you can make:

• Chicken thighs: You can use chicken breasts instead, though they’ll be a bit less juicy. You could also try pork chops or even cubed firm tofu for a different protein option.
• Soy sauce: If you need a gluten-free option, tamari or coconut aminos work great. Just note that coconut aminos are slightly sweeter and less salty, so you might want to reduce the brown sugar a touch.
• Brown sugar: Honey or maple syrup can replace the brown sugar in equal amounts. You could also use coconut sugar for a less refined option.
• Pineapple juice: Orange juice makes a good substitute and still gives you that fruity sweetness. In a pinch, apple juice works too, though the flavor will be milder.
• Fresh ginger: If you don’t have fresh ginger, use 2 teaspoons of ground ginger instead. It won’t have quite the same punch, but it’ll still add that warm, spicy note.
• Sticky rice: Regular jasmine or long-grain white rice works fine if you can’t find sticky rice. The texture will be different, but it’ll still soak up all that tasty teriyaki sauce.

Watch Out for These Mistakes While Grilling

The biggest mistake when making teriyaki chicken is not reducing the marinade properly before brushing it on the grill – if your sauce is too thin, it’ll drip right off and cause flare-ups instead of creating that sticky, caramelized coating you want.

Chicken thighs are forgiving, but placing them on a grill that’s too hot will char the outside before the inside reaches 165°F, so aim for medium heat and give them time to cook through evenly.

Don’t skip tenderizing the chicken in step one, as this helps the marinade penetrate deeper and prevents tough, chewy spots, and make sure to let the chicken rest for 5 minutes after grilling so the juices redistribute.

Finally, resist the urge to use the raw marinade as your finishing sauce – always simmer it first to kill any bacteria from the raw chicken, or better yet, set aside some fresh sauce before marinating.

What to Serve With Hawaiian Style Teriyaki Chicken?

This teriyaki chicken is already served over sticky rice, but I love adding some grilled pineapple slices on the side to play up those tropical flavors even more. A simple cucumber salad with rice vinegar and a pinch of sugar makes a refreshing contrast to the sweet and savory chicken, and it only takes a few minutes to throw together. For something more filling, try adding some stir-fried vegetables like bell peppers, snap peas, and carrots, or serve it with a side of macaroni salad for that authentic Hawaiian plate lunch experience. You can also wrap any leftovers in flour tortillas with some shredded cabbage for easy teriyaki chicken tacos the next day.

Storage Instructions

Store: Keep your leftover teriyaki chicken in an airtight container in the fridge for up to 4 days. I like to store the chicken and rice separately so the rice doesn’t get too mushy. The sauce gets even better after sitting for a day, so leftovers are always a win!

Freeze: This chicken freezes really well for up to 3 months. Let it cool completely, then portion it out into freezer bags with some of the sauce. I usually freeze the rice separately since it reheats better that way.

Reheat: Warm up the chicken in a skillet over medium heat with a splash of water or pineapple juice to keep it from drying out. You can also microwave it on medium power for a few minutes, stirring halfway through. The rice reheats best in the microwave with a damp paper towel over it to add moisture back in.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4600
• Protein: 220-250 g
• Fat: 70-85 g
• Carbohydrates: 600-650 g

Ingredients

For the marinade:

• 1 1/2 cups soy sauce
• 1 1/4 cups brown sugar
• 1 1/2 cups pineapple juice
• 2 tbsp sesame oil
• 8 garlic cloves, freshly minced
• 3 tbsp ginger, freshly grated
• 2 tbsp rice vinegar

For the chicken and base:

• 3 lb chicken thighs (boneless and skinless, trimmed)
• 5 cups cooked Nishiki medium-grain rice
• 1/2 cup green onions, thinly sliced on a bias
• 1 tbsp toasted sesame seeds

Step 1: Prepare the Teriyaki Marinade and Chicken

• 1 1/2 cups soy sauce
• 1 1/4 cups brown sugar
• 1 1/2 cups pineapple juice
• 2 tbsp sesame oil
• 8 garlic cloves, freshly minced
• 3 tbsp ginger, freshly grated
• 2 tbsp rice vinegar
• 3 lb chicken thighs, trimmed

In a medium saucepan, combine soy sauce, brown sugar, pineapple juice, sesame oil, minced garlic, grated ginger, and rice vinegar.

Heat over medium heat, stirring occasionally, until the brown sugar completely dissolves—this takes about 3-4 minutes.

Once dissolved, remove from heat and let cool to room temperature.

While the marinade cools, pat the chicken thighs dry with paper towels and trim any excess fat or skin.

I find that starting with dry chicken helps it brown better later and absorbs the marinade more effectively.

Step 2: Marinate the Chicken

• chicken thighs from Step 1
• teriyaki marinade from Step 1

Place the prepared chicken thighs in a large resealable plastic bag or shallow dish.

Pour the cooled teriyaki marinade over the chicken, making sure each piece is well coated.

Seal the bag or cover the dish and refrigerate for at least 4 hours, but ideally 12-24 hours for maximum flavor development.

The longer marinating time allows the soy, ginger, and garlic to deeply penetrate the meat.

Step 3: Reduce the Marinade into a Glaze

• marinated chicken from Step 2
• teriyaki marinade from Step 2

Remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes.

Transfer the chicken to a clean bowl, reserving all the marinade.

Pour the marinade into a medium saucepan and bring it to a gentle simmer over medium heat.

Let it simmer for 8-10 minutes, stirring occasionally, until the liquid reduces by about one-third and becomes slightly thickened and glossy.

This reduction concentrates the flavors and creates a beautiful glaze for basting.

Step 4: Grill the Chicken and Build Color

• chicken from Step 3
• reduced marinade from Step 3

Preheat your grill to medium-high heat (around 375-400°F).

Place the chicken thighs skin-side down on the grill grates and cook for 6-7 minutes without moving them—this develops a nice golden crust.

Flip the chicken, then brush generously with the reduced marinade from Step 3.

Continue cooking for another 6-8 minutes, brushing with additional glaze every 2 minutes and rotating as needed to prevent hot spots.

I like to reserve about 1/4 cup of the glaze for serving at the end rather than using it all for cooking, which keeps the sauce fresher tasting.

Step 5: Finish Cooking and Plate

• grilled chicken from Step 4
• reserved reduced marinade
• 5 cups cooked Nishiki medium-grain rice
• 1/2 cup green onions, thinly sliced on a bias
• 1 tbsp toasted sesame seeds

Continue grilling until the chicken reaches an internal temperature of 165°F when tested with an instant-read thermometer at the thickest part of the thigh.

Transfer the cooked chicken to a serving platter.

Drizzle the reserved glaze over the chicken and top with thinly sliced green onions and toasted sesame seeds for garnish and a pop of fresh flavor.

Serve immediately over the cooked Nishiki rice.

Tender Hawaiian Style Teriyaki Chicken

Delicious Tender Hawaiian Style Teriyaki Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 6 servings

Calories: 4400

Ingredients Method

Ingredients

  

For the marinade:

• 1 1/2 cups soy sauce
• 1 1/4 cups brown sugar
• 1 1/2 cups pineapple juice
• 2 tbsp sesame oil
• 8 garlic cloves, freshly minced
• 3 tbsp ginger, freshly grated
• 2 tbsp rice vinegar

For the chicken and base:

• 3 lb chicken thighs (boneless and skinless, trimmed)
• 5 cups cooked Nishiki medium-grain rice
• 1/2 cup green onions, thinly sliced on a bias
• 1 tbsp toasted sesame seeds

Method

 

1. In a medium saucepan, combine soy sauce, brown sugar, pineapple juice, sesame oil, minced garlic, grated ginger, and rice vinegar. Heat over medium heat, stirring occasionally, until the brown sugar completely dissolves—this takes about 3-4 minutes. Once dissolved, remove from heat and let cool to room temperature. While the marinade cools, pat the chicken thighs dry with paper towels and trim any excess fat or skin. I find that starting with dry chicken helps it brown better later and absorbs the marinade more effectively.
2. Place the prepared chicken thighs in a large resealable plastic bag or shallow dish. Pour the cooled teriyaki marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, but ideally 12-24 hours for maximum flavor development. The longer marinating time allows the soy, ginger, and garlic to deeply penetrate the meat.
3. Remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes. Transfer the chicken to a clean bowl, reserving all the marinade. Pour the marinade into a medium saucepan and bring it to a gentle simmer over medium heat. Let it simmer for 8-10 minutes, stirring occasionally, until the liquid reduces by about one-third and becomes slightly thickened and glossy. This reduction concentrates the flavors and creates a beautiful glaze for basting.
4. Preheat your grill to medium-high heat (around 375-400°F). Place the chicken thighs skin-side down on the grill grates and cook for 6-7 minutes without moving them—this develops a nice golden crust. Flip the chicken, then brush generously with the reduced marinade from Step 3. Continue cooking for another 6-8 minutes, brushing with additional glaze every 2 minutes and rotating as needed to prevent hot spots. I like to reserve about 1/4 cup of the glaze for serving at the end rather than using it all for cooking, which keeps the sauce fresher tasting.
5. Continue grilling until the chicken reaches an internal temperature of 165°F when tested with an instant-read thermometer at the thickest part of the thigh. Transfer the cooked chicken to a serving platter. Drizzle the reserved glaze over the chicken and top with thinly sliced green onions and toasted sesame seeds for garnish and a pop of fresh flavor. Serve immediately over the cooked Nishiki rice.