Hawaiian Style Teriyaki Chicken Recipe

There’s something magical about the sizzle of teriyaki-glazed chicken hitting a hot grill on a sunny afternoon. The sweet, savory aroma fills the air, instantly transporting you to an island luau, even if you're just in your backyard.

I first tasted Hawaiian-style teriyaki chicken during a family trip to Oahu, where it was served at a roadside huli huli stand. The balance of soy, brown sugar, and ginger stuck with me — and ever since, I’ve been chasing that flavor at home. This easy, family-friendly recipe captures it perfectly and has become a beloved go-to for cookouts and weeknight meals alike.

Let’s dive into what makes this chicken so irresistible.

Why You’ll Love This Hawaiian Style Teriyaki Chicken

Get ready to bring some island flavor into your kitchen. This Hawaiian Style Teriyaki Chicken is a simple yet unforgettable dish that’s as crowd-pleasing as it is easy to prepare.

First, it’s incredibly easy to make. With just a few pantry staples, you can whip up a marinade that rivals your favorite Hawaiian BBQ spot. Let the chicken soak up all those flavors, toss it on the grill or stovetop, and dinner is served.

It’s also perfect for meal prep or parties. The marinade can be made ahead of time, and the chicken tastes just as amazing reheated — if there are any leftovers, that is.

This dish is also super budget-friendly. Chicken thighs are affordable and flavorful, and the rest of the ingredients are likely already in your pantry.

Lastly, it’s highly adaptable. Serve it over rice, tuck it into tacos, or pile it onto a salad. However you dish it out, it delivers major flavor.

Let’s take a closer look at the ingredients that make this recipe shine.

Ingredients Notes

The beauty of this Hawaiian Style Teriyaki Chicken lies in its simplicity. Just a handful of flavorful ingredients come together to create something really special.

Chicken thighs are the ideal choice here. They stay juicy and tender after marinating, and they hold up well to grilling. Boneless, skinless thighs soak up the marinade best and cook quickly and evenly.

Soy sauce forms the base of the marinade. I recommend using a regular (not low-sodium) soy sauce for that signature depth and saltiness that balances beautifully with the sweetness of the other ingredients.

Brown sugar gives the marinade its irresistible sweetness and sticky finish. Light or dark brown sugar both work well, though dark brown will add a slightly deeper, molasses-rich flavor.

Fresh garlic and ginger bring bold flavor and fragrance. Grating them fresh makes a huge difference — they meld right into the marinade and give it that signature punch.

You’ll also need rice vinegar and pineapple juice to round out the sauce. The vinegar adds brightness while the juice brings a hint of tropical sweetness that’s essential for that true Hawaiian flavor.

For cooking, a grill or stovetop skillet will do just fine. No special equipment needed — just something hot enough to sear and caramelize the marinade onto the chicken.

How To Make This Hawaiian Style Teriyaki Chicken

Making this dish is as easy as marinate, cook, and serve. The flavors do most of the work for you — just follow these simple steps for a perfect result every time.

Start by making the marinade. In a large bowl or zip-top bag, whisk together the soy sauce, brown sugar, pineapple juice, rice vinegar, minced garlic, and grated ginger. Stir until the sugar is mostly dissolved and everything is well combined.

Add your chicken thighs to the marinade and make sure each piece is fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavor you'll get.

When you're ready to cook, remove the chicken from the marinade and let any excess drip off. Discard the used marinade. If you're grilling, preheat your grill to medium-high and lightly oil the grates. For stovetop, heat a bit of oil in a large skillet or grill pan over medium-high heat.

Cook the chicken for about 5-7 minutes per side, depending on thickness, until the outside is beautifully charred and the inside reaches an internal temperature of 165°F. You want a nice sear with some caramelized edges — that’s where the flavor lives.

Let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, keeping each bite moist and flavorful. Serve it hot over steamed white rice or with your favorite sides.

From marinating to plating, this dish takes about 30 minutes of active time, with the rest being hands-off marination. Expect bold, juicy chicken with tropical flair in every bite.

Storage Options

This chicken stores beautifully, making it perfect for leftovers and meal prep. Just let any extra cool completely before storing.

To refrigerate, place cooked chicken in an airtight container and keep it in the fridge for up to 4 days. It reheats well and maintains its flavor and moisture.

You can also freeze it. Wrap individual pieces in foil or plastic wrap, then seal in a freezer-safe bag or container. It’ll keep well for up to 3 months. To thaw, let it sit overnight in the fridge before reheating.

Reheating is simple — either microwave in short bursts, covered, or warm gently in a skillet with a splash of water or additional teriyaki sauce to refresh the glaze.

Variations and Substitutions

This recipe is a great base for customizing depending on your taste or dietary needs. Here are a few fun ways to mix things up.

Swap out the chicken thighs for boneless chicken breasts if you prefer a leaner option. Just be careful not to overcook, as breasts can dry out faster.

Want a sweeter glaze? Add a tablespoon of honey or maple syrup to the marinade for extra richness. For a bit of tang, a squeeze of fresh lime juice can brighten everything up.

If you love heat, stir in a dash of Sriracha or crushed red pepper flakes to the marinade. It gives a spicy contrast to the sweet and savory base.

Make it gluten-free by using tamari or a gluten-free soy sauce. Most of the other ingredients are naturally gluten-free, making this an easy swap.

Vegetarian? Use the same marinade for grilled tofu or portobello mushrooms. It’s a delicious way to enjoy those same tropical flavors with a plant-based twist.

Don’t be afraid to get creative — this recipe is incredibly forgiving. Once you try it once, you’ll want to keep playing with it.

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