Hawaiian Style Teriyaki Chicken Recipe

A Tropical Twist on a Classic Favorite

Bring the flavors of the islands to your kitchen with this Hawaiian Style Teriyaki Chicken recipe. It’s rich, sweet, savory, and deeply satisfying—perfect for family dinners, summer cookouts, or easy meal prepping. The combination of pineapple juice, brown sugar, soy sauce, garlic, and fresh ginger creates an irresistible marinade that tenderizes and infuses the chicken with bold, tropical flavors.

Fire Up the Grill and Let’s Cook!

This is your friendly reminder: there’s no better time than now to try this island-inspired dish. Whether you’re craving a backyard BBQ vibe or simply want something flavorful for dinner, Hawaiian Style Teriyaki Chicken will hit the spot. Let’s dive into how you can recreate this classic takeout favorite—at home.

Introduction

Hawaiian cuisine blends Asian, Polynesian, and American influences into something truly unique. One dish that beautifully captures this fusion is Hawaiian-style teriyaki chicken. This version stands out thanks to a sweet and tangy marinade of pineapple juice, brown sugar, and soy sauce that deeply flavors the meat.

Whether grilled, baked, stir-fried, or made in the slow cooker, this dish is flexible, easy to prepare, and always crowd-pleasing. Plus, you can marinate the chicken ahead of time for ultimate convenience and flavor.

Let’s explore everything you need to make this recipe a success—from tools and ingredients to cooking techniques and tips.

Tools You’ll Need

Before you start, gather the following kitchen tools:

  • Large mixing bowl (for marinade)
  • Measuring cups and spoons
  • Garlic press or knife
  • Grater (for ginger)
  • Grill or large skillet / wok / baking dish
  • Tongs
  • Saucepan (if reducing sauce)
  • Slow cooker or Instant Pot (optional)
  • Food-safe plastic bag or container for marinating

Serves: 6–8 people

Prep Time: 15 minutes (plus marinating time)

Marinate Time: Minimum 24 hours (up to 72 hours for best results)

Cook Time: 35–45 minutes depending on method

Ingredients

Here’s what you’ll need to make authentic Hawaiian-style teriyaki chicken:

  • 3 pounds boneless, skinless chicken thighs
  • 1 cup soy sauce
  • 1 cup pineapple juice (or use pineapple chunks with juice)
  • 1 cup packed brown sugar
  • 5 cloves garlic, mashed
  • 1 tablespoon fresh ginger, minced

Step-by-Step Instructions

Step 1: Make the Marinade

In a large mixing bowl, combine:

  • Pineapple juice
  • Soy sauce
  • Brown sugar

Stir until the sugar fully dissolves. Then, mix in the mashed garlic and freshly minced ginger.

Tip:

You can also pulse the marinade ingredients in a blender for a smoother texture.

Step 2: Marinate the Chicken

Place the chicken thighs in the marinade. You can use a large resealable plastic bag or a covered container. Ensure the chicken is completely submerged for even marination.

Marinating Time Options:

  • Best: Marinate in the refrigerator for 48–72 hours
  • Minimum: 24 hours
  • Quick Fix: If you’re in a rush, you can cook the chicken right away in the marinade, but the flavor won’t be as deep.

Step 3: Grill the Chicken (Recommended)

Preheat your grill to high heat. Remove the chicken from the marinade and grill each piece until it’s nicely charred and cooked through.

Internal Temperature Goal:

165°F

Once grilled, place the chicken in a pot or grill-safe pan and drizzle with a bit of fresh marinade or extra teriyaki sauce. Cover the pot on the grill and allow it to steam for a few minutes. This step locks in moisture and intensifies the flavor.

Step 4: Alternate Cooking Methods

If grilling isn’t an option, here are three equally delicious alternatives:

Bake It

Preheat oven to 350°F. Place marinated chicken in a baking dish and bake for 35 to 40 minutes, brushing with sauce halfway through.

Stir Fry It

Cut chicken into bite-sized pieces. In a large skillet or wok, heat a tablespoon of sesame oil over medium-high heat. Sauté chicken until just white on the outside. Pour in the marinade and simmer until the chicken is cooked through and the sauce thickens.

Stove Top Whole

Keep the thighs whole and sear them in a large skillet until golden on both sides. Then, pour in the marinade and simmer until the chicken is tender and the sauce is reduced and glossy.

Slow Cooker / Instant Pot

Place chicken and marinade in the slow cooker. Cook on low for 6 hours or high for 3–4 hours. For the pressure cooker, cook for 10 minutes, then naturally release. Important: To get a richer sauce, simmer the liquid on the stovetop afterward until thick.

Recommendations for Recipe Success

  • Marinate Longer: The longer you marinate, the more tender and flavorful the chicken becomes.
  • Use Thighs: Chicken thighs are juicier and more flavorful than breasts. They hold up better to long marinating and grilling.
  • Don’t Skip the Garlic & Ginger: These two aromatics add crucial depth to the teriyaki sauce.
  • Grill When Possible: Grilling adds smokiness that enhances the sweet-salty balance.
  • Simmer Extra Sauce: Always reduce any extra sauce on the stove until thickened to ensure rich flavor.

Serving Suggestions

Serve Hawaiian-style teriyaki chicken with:

  • Steamed white or jasmine rice
  • Grilled pineapple slices
  • Macaroni salad (Hawaiian plate lunch style)
  • Stir-fried vegetables
  • Cabbage slaw or pickled cucumbers

Garnishes:

  • Sliced green onions
  • Toasted sesame seeds
  • A drizzle of thickened teriyaki glaze

Storage and Leftover Tips

Refrigerator:

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

Freezer:

Freeze cooked chicken (and thickened sauce, if available) for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or microwave.

Reheating Tips:

  • Add a splash of water or sauce when reheating to prevent drying.
  • For crispier results, reheat on the stovetop or in the oven at 350°F for 10–12 minutes.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?

Yes, but keep in mind that chicken breasts are leaner and can dry out faster. If using breasts, reduce cooking time and be careful not to overcook.

2. Is it safe to use marinade as sauce?

Not unless you boil it. Always bring leftover marinade to a rolling boil for several minutes before using it as a sauce to ensure food safety.

3. Can I make the marinade in advance?

Absolutely! You can prepare and refrigerate the marinade up to 5 days in advance. You can also freeze it for up to 3 months.

4. How do I thicken the sauce?

Simmer the marinade over medium heat for 15–20 minutes until it reduces by half. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) to speed up thickening.

5. Can I cook the chicken straight from the marinade without marinating overnight?

Yes, but the flavor won’t be as pronounced. You can still boil or simmer the chicken in the sauce to cook it through, but the depth of taste improves greatly with marination.

Conclusion

Hawaiian Style Teriyaki Chicken is the perfect blend of sweet, savory, and tangy flavors—all brought together in a recipe that’s as flexible as it is delicious. Whether you grill it, bake it, stir-fry it, or slow cook it, this dish is sure to satisfy your craving for something hearty, flavorful, and tropical.

So the next time you’re looking for a recipe that brings a little sunshine to your table, try this one. Marinate today, feast tomorrow—and enjoy a little taste of Hawaii right at home.

Ready to get cooking? Fire up the grill or preheat the oven—it’s teriyaki time!

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