Transport yourself straight to the islands with this Hawaiian Grilled Teriyaki Chicken—a dish that perfectly balances sweet, savory, and smoky flavors. Juicy, marinated chicken grilled to caramelized perfection, this recipe brings together the essence of Hawaiian cuisine in every bite. The homemade teriyaki sauce, featuring soy sauce, brown sugar, pineapple juice, and ginger, gives the chicken a tropical sweetness that pairs beautifully with smoky char from the grill. I tried this recipe once using fresh pineapple slices on the side, and it instantly felt like a beachside dinner—simple, vibrant, and delicious. Whether served with steamed rice, grilled vegetables, or a fresh salad, this dish is a guaranteed crowd-pleaser that brings the warmth of Hawaii right to your plate.
Why You’ll Love This Recipe
You’ll love this Hawaiian Grilled Teriyaki Chicken because it’s easy to make, full of flavor, and ideal for both weeknight dinners and backyard cookouts. The marinade infuses the chicken with deep umami and caramel sweetness, and grilling gives it that irresistible smoky glaze. It’s family-friendly, meal-prep friendly, and incredibly versatile—serve it over rice, in tacos, or even sliced into salads.
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Hawaiian Grilled Teriyaki Chicken: Sweet, Savory, and Perfectly Charred
- Total Time: 2 hours 30 minutes (including marinating time)
- Yield: 4 servings
- Diet: Halal
Description
This Hawaiian Grilled Teriyaki Chicken is juicy, flavorful, and perfectly caramelized with a homemade sweet and tangy teriyaki glaze. Inspired by island flavors, it’s ideal for backyard BBQs, meal prep, or weeknight dinners.
Ingredients
- 1 kg (2.2 lbs) boneless, skinless chicken thighs
- 1 cup soy sauce (low sodium preferred)
- 3/4 cup pineapple juice
- 1/2 cup brown sugar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (optional, for thickening sauce)
- 2 tablespoons water (for cornstarch slurry)
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
- Optional: grilled pineapple rings for serving
Instructions
- In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil until the sugar dissolves.
- Place the chicken thighs in a resealable bag or shallow dish and pour in half of the marinade. Reserve the other half for glazing. Marinate the chicken for at least 2 hours (or overnight for best flavor).
- Preheat grill to medium-high heat and lightly oil the grates.
- Grill the chicken thighs for 5–7 minutes per side, or until fully cooked and slightly charred on the edges (internal temperature should reach 75°C / 165°F).
- Meanwhile, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. If you want a thicker glaze, mix cornstarch and water to make a slurry and stir it into the sauce. Cook for 2–3 minutes until thickened.
- Brush the grilled chicken with the thickened teriyaki glaze during the last minute of grilling for a glossy finish.
- Serve the chicken hot, garnished with sesame seeds, chopped green onions, and optional grilled pineapple rings.
Notes
- Boneless, skinless chicken thighs work best for juicy results, but chicken breasts can be substituted.
- Marinate longer for a deeper teriyaki flavor — up to 24 hours.
- For an oven version, bake at 200°C (400°F) for 25 minutes, basting with glaze halfway through.
- Pairs perfectly with steamed rice or grilled vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken thighs: Boneless, skinless thighs are perfect for grilling—they stay juicy, tender, and flavorful.
Soy sauce: The salty base of the marinade that adds rich umami depth.
Brown sugar: Provides sweetness and helps create that caramelized glaze when grilled.
Pineapple juice: Adds tropical sweetness and tenderizes the chicken naturally.
Garlic: Freshly minced garlic enhances the savory balance of the sauce.
Ginger: Adds brightness and warmth, an essential element in authentic Hawaiian teriyaki flavor.
Rice vinegar: Balances the sweetness with a touch of tang.
Sesame oil: Adds a subtle nutty aroma and smooth texture to the marinade.
Cornstarch: Used to thicken the teriyaki glaze after grilling.
Green onions: Perfect for garnish, adding freshness and mild sharpness.
Sesame seeds: Optional, but a great finishing touch for presentation and texture.
Directions
- Prepare the marinade. In a bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, rice vinegar, and sesame oil until the sugar dissolves.
- Marinate the chicken. Place the chicken thighs in a resealable bag or shallow dish and pour in the marinade. Refrigerate for at least 2 hours (or overnight for maximum flavor).
- Preheat the grill. Heat your grill to medium-high and lightly oil the grates to prevent sticking.
- Grill the chicken. Remove the chicken from the marinade, shaking off excess liquid. Grill each side for 5–7 minutes, or until nicely charred and cooked through (internal temperature 165°F / 74°C).
- Make the glaze. While the chicken grills, pour the remaining marinade into a saucepan. Bring to a simmer and whisk in cornstarch mixed with a tablespoon of water. Simmer until thickened into a glossy sauce.
- Brush and finish. During the final minutes of grilling, brush the thickened teriyaki glaze over the chicken to create a shiny, caramelized finish.
- Serve. Garnish with sesame seeds and sliced green onions. Serve hot with steamed rice and grilled pineapple slices for a true Hawaiian touch.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Servings: 4–6 portions
Prep time: 10 minutes
Marinating time: 2 hours (or overnight)
Cook time: 15 minutes
Total time: 2 hours 25 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. You can also freeze the grilled chicken for up to 2 months—thaw overnight before reheating. Leftover chicken is fantastic in wraps, rice bowls, or sandwiches.
Variations and Customizations
Spicy Pineapple Teriyaki: Add a teaspoon of sriracha or red chili flakes to the marinade for a sweet-heat balance.
Honey Teriyaki Glaze: Replace half the brown sugar with honey for a glossy, floral sweetness.
Teriyaki Chicken Skewers: Cut chicken into chunks, thread onto skewers with pineapple and bell peppers, and grill for a fun presentation.
Teriyaki Chicken Rice Bowls: Serve sliced chicken over jasmine rice with steamed broccoli and drizzle extra sauce on top.
Ginger-Garlic Boost: Double the garlic and ginger for a more intense, aromatic flavor.
Tropical Fusion: Add coconut milk to the marinade for a creamy island-style variation.
Oven-Baked Version: No grill? Bake at 400°F (200°C) for 25–30 minutes, brushing with glaze during the last 10 minutes.
FAQs
Can I use chicken breasts instead of thighs?
Yes, though thighs stay juicier on the grill. Adjust cooking time to avoid dryness.
Can I grill this on a grill pan indoors?
Absolutely, a cast-iron grill pan works beautifully for achieving that charred flavor.
How long should I marinate the chicken?
At least 2 hours, but overnight is ideal for maximum flavor.
Can I use store-bought teriyaki sauce?
Yes, but homemade marinade gives a fresher, more balanced taste.
What sides go best with this dish?
Steamed rice, grilled pineapple, and sautéed vegetables make the perfect pairing.
How do I thicken the teriyaki glaze?
Simmer the reserved marinade with a cornstarch slurry until glossy and thickened.
Is this recipe gluten-free?
Use gluten-free soy sauce or tamari for a gluten-free version.
Can I bake the chicken instead of grilling?
Yes, bake at 400°F for 25–30 minutes, brushing with glaze toward the end.
Can I make the marinade ahead of time?
Yes, the marinade can be prepared up to 3 days in advance and stored in the fridge.
What type of pineapple juice works best?
Use 100% pure pineapple juice, not from concentrate, for the freshest tropical flavor.
Conclusion
This Hawaiian Grilled Teriyaki Chicken captures the spirit of the islands with every juicy, caramelized bite. The balance of sweet pineapple, savory soy, and aromatic garlic and ginger makes it a standout dish that’s both simple and stunning. Whether served hot off the grill at a backyard barbecue or enjoyed indoors on a weeknight, it delivers sunshine and satisfaction all year long. With its irresistible glaze and tropical flair, this chicken is sure to become a family favorite.
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