Hawaiian Teriyaki Chicken

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I’ve always had a soft spot for the perfect blend of sweet and savory, and Hawaiian Teriyaki Chicken checks all the boxes. The moment that sticky glaze hits the grill and caramelizes over juicy chicken thighs, you know you’re about to dig into something special. The aroma alone—fruity pineapple mingling with rich soy sauce and a hint of garlic—makes it hard to wait for the first bite.

What I love most about this recipe is how effortlessly it comes together. Whether I’m hosting a laid-back BBQ or just want a no-fuss weeknight dinner, Hawaiian Teriyaki Chicken never lets me down. The marinade does all the heavy lifting, infusing the chicken with bold tropical flavors that feel like a mini vacation on a plate.

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Why You’ll Love This Hawaiian Teriyaki Chicken

This dish is vibrant, flavorful, and incredibly easy to make. With just a few pantry staples and fresh ingredients, you get juicy grilled chicken with a deep, caramelized teriyaki glaze. It’s a guaranteed crowd-pleaser, whether served over rice, in tacos, or alongside a fresh salad. Plus, it’s naturally dairy-free and easily adaptable for different diets.

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What Kind of Chicken Works Best for Hawaiian Teriyaki Chicken?

Boneless, skinless chicken thighs are the best choice for this recipe. They stay juicy on the grill and soak up the marinade beautifully. If you prefer white meat, chicken breasts can work too—just keep an eye on the cook time to avoid drying them out.

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Options for Substitutions

You can tweak this recipe to fit your pantry or dietary needs:

• Soy Sauce: Use tamari or coconut aminos for a gluten-free version.
• Pineapple Juice: If you don’t have it on hand, orange juice can be a tasty substitute.
• Brown Sugar: Swap with honey or maple syrup for a refined sugar-free option.
• Fresh Garlic and Ginger: Ground versions work in a pinch, but fresh gives the best flavor.

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Ingredients for This Hawaiian Teriyaki Chicken

• Boneless, Skinless Chicken Thighs – These are juicy, flavorful, and forgiving on the grill, making them perfect for soaking up the sweet-savory marinade.
• Soy Sauce – The umami base of the marinade; it provides depth and saltiness.
• Pineapple Juice – Adds tropical sweetness and slight acidity to tenderize the meat.
• Brown Sugar – Helps to balance the saltiness and gives the glaze its signature stickiness.
• Fresh Garlic – Brings a pungent, savory kick to the marinade.
• Fresh Ginger – Adds warmth and a gentle spice that complements the pineapple.
• Rice Vinegar – Enhances tanginess and balances the sweetness.
• Sesame Oil – Provides a nutty undertone that deepens the flavor.
• Green Onions – Used as a garnish for freshness and a mild oniony crunch.

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Step 1: Make the Marinade

In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil. Stir until the sugar dissolves completely and the mixture is well combined.

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Step 2: Marinate the Chicken

Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for the best flavor.

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Step 3: Preheat the Grill

Before grilling, preheat your grill to medium-high heat (about 400°F / 200°C). Lightly oil the grates to prevent sticking.

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Step 4: Grill the Chicken

Remove the chicken from the marinade, letting the excess drip off. Place the chicken on the hot grill and cook for 5-6 minutes per side, or until nicely charred and cooked through (internal temperature should reach 165°F / 74°C).

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Step 5: Simmer the Marinade (Optional)

If you’d like to use the leftover marinade as a sauce, pour it into a small saucepan. Bring to a boil, then reduce to a simmer for 5–7 minutes until slightly thickened. Be sure to cook it thoroughly since it was in contact with raw chicken.

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Step 6: Garnish and Serve

Once the chicken is cooked, transfer it to a platter and let it rest for 5 minutes. Sprinkle with chopped green onions for a fresh, colorful finish. Serve hot with your favorite sides.

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How Long to Prepare the Hawaiian Teriyaki Chicken

Preparation Time:
Preparing the marinade and getting the chicken ready takes about 10 to 15 minutes. If you’re grating fresh garlic and ginger, it may take a bit longer, but overall, this part is quick and easy. The real magic happens while the chicken marinates.

Marinating Time:
For best results, marinate the chicken for at least 2 hours. Overnight is ideal if you have the time, as it allows the flavors to fully penetrate the meat, resulting in a deeply flavorful dish.

Cooking Time:
Grilling each batch of chicken takes approximately 10 to 12 minutes total (5–6 minutes per side), depending on thickness. Preheating the grill adds a few more minutes, so budget about 20 minutes for cooking.

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Tips for Perfect Hawaiian Teriyaki Chicken

• Marinate Overnight: Letting the chicken soak overnight guarantees bold, rich flavor in every bite.
• Use Fresh Ingredients: Fresh garlic and ginger make a noticeable difference in the overall taste.
• Oil the Grill Grates: Prevent sticking and ensure beautiful grill marks by brushing the grates with oil.
• Don’t Overcook: Chicken thighs are forgiving but aim for 165°F internal temperature to avoid drying them out.
• Let It Rest: Resting the chicken after grilling allows juices to redistribute, keeping the meat tender.

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Watch Out for These Mistakes While Cooking

• Skipping the Marinate Time: Less than 1 hour won’t develop enough flavor.
• Using Too Much Sugar: Overdoing the sugar can burn the glaze quickly over high heat.
• Crowding the Grill: This leads to steaming instead of grilling. Leave space between pieces.
• Not Monitoring the Grill Temperature: Too hot and the outside burns before the inside cooks.
• Forgetting to Let It Rest: Cutting into hot chicken too soon releases its juices and dries it out.

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What to Serve With Hawaiian Teriyaki Chicken?

1. Steamed Jasmine Rice

A fluffy bowl of jasmine rice is the perfect canvas to soak up that sweet-savory glaze.

2. Grilled Pineapple Slices

Adds a smoky-sweet burst that complements the teriyaki flavor beautifully.

3. Macaroni Salad

A Hawaiian-style mac salad with mayo and vinegar balances the warm grilled chicken.

4. Coconut Rice

Creamy, fragrant coconut rice offers a tropical upgrade to plain rice.

5. Stir-Fried Vegetables

Colorful bell peppers, snap peas, and carrots bring crunch and freshness to the plate.

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Storage Instructions

Refrigerator: Store any leftover chicken in an airtight container for up to 4 days. It’s great cold or gently reheated.

Freezer: You can freeze cooked Hawaiian Teriyaki Chicken for up to 2 months. Wrap tightly in foil and place in a freezer-safe bag or container. Thaw in the fridge overnight before reheating.

Reheating: Reheat in a skillet over medium heat with a splash of water or extra marinade. You can also microwave it, but be careful not to overcook and dry out the chicken.

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Estimated Nutrition

(Per serving, based on 6 servings total)

• Calories: 320
• Protein: 26g
• Carbohydrates: 18g
• Sugars: 14g
• Fat: 15g
• Saturated Fat: 3.5g
• Sodium: 780mg
• Fiber: 0g
• Cholesterol: 120mg

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Frequently Asked Questions

What if I don’t have a grill?

You can easily cook this chicken on a stovetop grill pan or bake it in the oven at 400°F for 20–25 minutes.

Can I use chicken breasts instead of thighs?

Yes, but breasts cook faster and can dry out easily. Adjust the grill time accordingly and consider pounding them to even thickness.

Can I make this recipe ahead of time?

Absolutely! Marinate the chicken up to 24 hours in advance, or cook and store it for easy meal prep.

Is it spicy?

No, this recipe is sweet and savory. You can add chili flakes or Sriracha if you want heat.

Can I double the recipe?

Yes, it scales beautifully. Just be sure not to overcrowd your grill when cooking in larger batches.

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Conclusion

Hawaiian Teriyaki Chicken is one of those simple yet unforgettable dishes that never fails to impress. The balance of tangy pineapple, umami soy sauce, and aromatic garlic and ginger turns everyday chicken into a tropical-inspired favorite. It’s quick to prepare, easy to customize, and perfect for grilling season—or anytime you want to bring a taste of the islands to your table.

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