Hawaiian-Style Teriyaki Chicken

Juicy, tender chicken thighs are marinated in a sweet and savory blend of soy sauce, pineapple juice,

brown sugar, fresh garlic, and ginger, then grilled until beautifully caramelized. This easy Hawaiian-inspired teriyaki chicken is perfect for backyard cookouts, meal prep, or serving over steamed rice with grilled pineapple and vegetables.

Prep Time: 15 minutes
Marinate Time: 4–24 hours
Cook Time: 18–22 minutes
Total Time: 4 hours 35 minutes
Servings: 6
Calories: Approximately 425 per serving

Ingredients

• 3 pounds boneless, skinless chicken thighs
• 1 cup soy sauce
• 1 cup pineapple juice (or one 20-ounce can pineapple chunks with juice)
• 1 cup packed light brown sugar
• 5 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon sesame oil (optional, for extra flavor)
• 1 teaspoon black pepper
• 2 green onions, thinly sliced, for garnish
• 1 tablespoon sesame seeds, for garnish (optional)

Instructions

Step 1: Make the Marinade

In a large mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger, sesame oil (if using), and black pepper until the sugar has dissolved.

Step 2: Marinate the Chicken

Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure each piece is fully coated.

Cover and refrigerate for at least 4 hours, or overnight for the best flavor.

Step 3: Prepare the Grill

Preheat an outdoor grill to medium-high heat (375–400°F). Lightly oil the grates to prevent sticking.

Step 4: Grill the Chicken

Remove the chicken from the marinade, allowing the excess to drip off. Discard the used marinade.

Grill the chicken for 6–8 minutes per side, turning once, until the internal temperature reaches 165°F and the outside is caramelized with light char marks.

Optional Teriyaki Glaze

For an extra sticky glaze, reserve 1 cup of unused marinade before adding the chicken.

Pour the reserved marinade into a saucepan and bring it to a boil for 5 minutes. Stir together 1 tablespoon cornstarch with 2 tablespoons cold water, then whisk it into the boiling sauce. Simmer for 2–3 minutes until thickened.

Brush the glaze over the chicken during the final 2 minutes of grilling.

Serve

Transfer the chicken to a serving platter and let it rest for 5 minutes.

Garnish with sliced green onions and sesame seeds before serving.

Serving Suggestions

Serve with:

• Steamed white rice
• Hawaiian macaroni salad
• Grilled pineapple slices
• Stir-fried vegetables
• Coconut rice
• Cucumber salad

Tips

• Chicken thighs stay juicier than chicken breasts and are ideal for grilling.
• Marinating overnight creates the richest flavor.
• Don’t skip the resting time after grilling—it helps keep the chicken moist.
• If cooking indoors, use a cast-iron skillet or grill pan over medium-high heat.
• This recipe also works beautifully baked at 400°F for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F.

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe Notes

• Use low-sodium soy sauce if you prefer a less salty marinade.
• Fresh pineapple juice provides the best flavor, but canned works well too.
• Add a pinch of red pepper flakes or a drizzle of sriracha if you like a little heat.
• Leftover chicken is excellent in rice bowls, salads, wraps, or sandwiches.