Hawaiian Style Teriyaki Chicken Recipe

There's something magical about the smell of Hawaiian Style Teriyaki Chicken sizzling on the grill. The sweet, salty, garlicky marinade caramelizes to perfection, infusing every juicy bite with bold island flavors.

I first fell in love with this dish on a trip to Oahu, where every beachside grill seemed to have its own spin on this Hawaiian classic. After several delicious trials (strictly for research, of course), I brought home my favorite version – and now it’s a go-to for cookouts, weeknight dinners, and even meal prep.

Whether you're firing up the grill or using a stovetop pan, this recipe is incredibly easy, budget-friendly, and always a crowd-pleaser. Let’s dive into why this dish belongs on your weekly rotation.

Why You’ll Love This Hawaiian Style Teriyaki Chicken

Get ready to meet your new favorite chicken dinner. This Hawaiian Style Teriyaki Chicken is packed with flavor, delightfully simple to make, and perfect for any occasion.

First off, this recipe is incredibly easy to prepare. The marinade comes together in just minutes using pantry staples, and the chicken requires very little hands-on time. It’s great for beginners or busy weeknights when you need something dependable and delicious.

It’s also extremely affordable. With just a few basic ingredients like soy sauce, brown sugar, and garlic, you can whip up a full batch without breaking the bank. Chicken thighs, in particular, are a great budget protein that stays juicy and flavorful.

Versatility is another reason to love it. You can grill it, bake it, or pan-fry it depending on your setup and the weather. Serve it over rice, slice it into sandwiches, or tuck it into lettuce wraps – the options are endless.

And let’s not forget the flavor payoff. That classic teriyaki glaze – sweet, savory, and a little smoky – will have everyone reaching for seconds. It tastes like something you’d get at a Hawaiian BBQ joint, right from your own kitchen.

Ready to bring those island vibes home? Let’s talk ingredients.

Ingredients Notes

What makes this Hawaiian Style Teriyaki Chicken sing is the balance of simple, flavorful ingredients. Here’s what you’ll need and why each one matters.

Chicken thighs are the star of the show. Boneless, skinless thighs are preferred for their tenderness and bold flavor. They stay juicy during cooking and soak up the marinade beautifully. If you only have chicken breasts, they’ll work, but thighs really shine in this dish.

Soy sauce forms the salty base of the marinade. I recommend using regular soy sauce for a deep, rich flavor. If you’re watching sodium, you can opt for a low-sodium version, but don’t skimp too much – that salty tang is key to the teriyaki profile.

Brown sugar adds the signature sweetness and helps the marinade caramelize on the grill or pan. Dark brown sugar gives a deeper molasses flavor, but light brown works just as well if that’s what you have.

Fresh garlic and ginger are must-haves. They add a punch of aromatic warmth and give the marinade its unmistakable depth. Grating the ginger and mincing the garlic finely ensures their flavors meld seamlessly into the sauce.

A splash of pineapple juice brings a touch of fruity acidity that balances the soy and sugar. It’s a nod to traditional Hawaiian recipes and helps tenderize the meat, too. If you can’t find pineapple juice, orange juice makes a decent substitute.

You won’t need much in the way of equipment – just a large zip-top bag or bowl for marinating and either a grill, cast iron pan, or oven to cook the chicken. A meat thermometer can be handy to ensure perfectly cooked chicken, but it’s not required.

How To Make This Hawaiian Style Teriyaki Chicken

Making Hawaiian Style Teriyaki Chicken is as simple as marinate, cook, and enjoy. Here’s exactly how to do it.

Start by preparing the marinade. In a large bowl, whisk together soy sauce, brown sugar, pineapple juice, minced garlic, and grated ginger until the sugar dissolves. This golden mixture will instantly smell amazing – sweet, savory, and vibrant.

Add your chicken thighs to the marinade, making sure they’re fully coated. I like to use a zip-top bag for this step – it keeps things tidy and helps the marinade hug every piece. Let the chicken marinate in the fridge for at least 2 hours, or ideally overnight for maximum flavor.

When you're ready to cook, preheat your grill or a large skillet over medium-high heat. If grilling, oil the grates to prevent sticking. Remove the chicken from the marinade (letting the excess drip off) and cook for about 5-6 minutes per side, or until the internal temp hits 165°F and the outside is beautifully caramelized.

If you’re cooking indoors, a hot cast iron skillet works wonders. You’ll get a great sear and rich browning. Just be sure to avoid crowding the pan so each piece cooks evenly and gets that irresistible char.

Optional but delicious: while the chicken cooks, you can simmer the leftover marinade in a small saucepan until it thickens slightly. Use this as a glaze or drizzle over your rice – it’s packed with flavor, just be sure to boil it thoroughly since it had raw chicken in it.

In total, the active cooking time is about 10-15 minutes, making this a quick and rewarding dinner. Serve hot with steamed white rice, a simple slaw, or grilled pineapple slices for that true Hawaiian plate lunch experience.

Storage Options

Have leftovers? Lucky you! This chicken stores beautifully and is just as tasty the next day.

For short-term storage, place any cooled leftovers in an airtight container and refrigerate for up to 4 days. The marinade continues to infuse the meat, making it even more flavorful over time.

To freeze, let the cooked chicken cool completely. Wrap each thigh in foil or parchment and place in a freezer bag or container. It’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating.

When it’s time to reheat, the best method is on the stovetop over low heat with a splash of water or extra sauce to prevent drying out. You can also microwave it in 30-second intervals until warmed through.

This recipe is a great option for meal prep – cook a double batch and portion it out with rice and veggies for easy lunches all week.

Variations and Substitutions

One of the best things about Hawaiian Style Teriyaki Chicken is how adaptable it is. Here are a few easy ways to tweak it to suit your needs.

For a spicy kick, add a teaspoon of chili flakes or a squirt of sriracha to the marinade. The heat pairs wonderfully with the sweetness of the brown sugar and pineapple juice.

Want to go gluten-free? Swap the soy sauce for tamari or coconut aminos. Just be sure to double-check all other ingredients for hidden gluten, especially if serving someone with sensitivities.

If you’re not a fan of chicken thighs, you can use chicken breasts or even pork chops. Just adjust the cooking time accordingly – breasts can dry out faster, so keep a close eye on them.

Vegetarian? Try the marinade with firm tofu or portobello mushrooms. Let them soak up all that teriyaki goodness, then grill or pan-fry until golden and flavorful.

You can also toss in extra aromatics like green onions, sesame oil, or a bit of lime zest for a unique twist. The recipe is forgiving and totally customizable.

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