Hawaiian Grilled Teriyaki Chicken is a delicious, sweet-savory favorite that brings island flavors straight to your backyard. This tropical-inspired dish starts with juicy, marinated chicken thighs, infused with a rich teriyaki sauce made from soy, pineapple juice, and brown sugar. Perfect for grilling season or any time you crave something hearty yet refreshing, this recipe is easy to make and full of bold flavor. Whether you’re hosting a summer BBQ or prepping a simple family dinner, this Hawaiian Grilled Teriyaki Chicken is sure to be a crowd-pleaser.
Why You’ll Love This Hawaiian Grilled Teriyaki Chicken
This recipe combines the irresistible umami of soy sauce with the natural sweetness of pineapple juice and brown sugar, creating a deeply flavorful marinade that caramelizes beautifully on the grill. Chicken thighs remain juicy and tender, making every bite succulent. It’s quick to prep, versatile for various dishes, and feels like a mini tropical escape. Whether served over rice, in wraps, or alongside grilled veggies, it never disappoints.
Ingredients
- 1 1/2 pounds of boneless, skinless chicken thighs
- 1 cup low-sodium soy sauce
- 1 cup packed brown sugar
- 1 cup fresh pineapple juice
- 4 garlic cloves, finely chopped
- 1 tablespoon freshly minced ginger
Step-by-Step: How to Make Hawaiian Grilled Teriyaki Chicken
- Place chicken thighs in a bowl or a large resealable plastic bag.
- In a medium bowl, mix soy sauce, brown sugar, pineapple juice, garlic, and ginger until the sugar fully dissolves.
- Cover the chicken completely with the marinade, seal tightly, and refrigerate for at least 4 hours or overnight to let the flavors deeply infuse.
- Remove chicken from the marinade. Reserve the marinade and transfer it to a saucepan. Simmer for 5–10 minutes.
- Grill chicken over medium heat, brushing with the cooked marinade. Ensure the internal temperature reaches 165°F.
- After grilling, wrap the chicken in foil and let it rest for 5–10 minutes.
- Transfer to a dish and drizzle with the remaining hot teriyaki sauce. Serve whole or sliced.
Helpful Tips
- Use thighs for juicier, more flavorful meat.
- Flatten the chicken slightly for even cooking and better marinade absorption.
- Baste mid-grill with the cooked sauce for layers of flavor.
- Always let it rest to keep the juices locked in before slicing.
Substitutions And Variations
- Chicken breasts can be used, though they may be less juicy.
- Maple syrup or honey can replace brown sugar for a different sweetness profile.
- Spice it up with chili flakes or a squeeze of sriracha added directly into the marinade.
- Use canned pineapple juice if fresh isn’t available.
Storage Instructions
Store any leftover chicken in an airtight container and refrigerate for up to 4 days to preserve freshness and taste.
Nutritional Information
- Calories: 523 kcal
- Carbohydrates: 53g
- Protein: 27g
- Fat: 23g
- Saturated Fat: 6g
- Cholesterol: 133mg
- Sodium: 2711mg
- Potassium: 507mg
- Fiber: 1g
- Sugar: 48g
- Vitamin A: 105 IU
- Vitamin C: 5.4 mg
- Calcium: 67 mg
- Iron: 2.5 mg
Serving Suggestions
- Serve over steamed jasmine rice or coconut rice.
- Pair with grilled pineapple slices and mixed greens.
- Add to a Hawaiian-themed rice bowl with edamame, cucumber, and avocado.
- Slice and use in tacos, wraps, or sandwiches for a tropical twist.
Frequently Asked Questions About Hawaiian Grilled Teriyaki Chicken
Can I use chicken breasts instead of thighs? Yes, although chicken thighs are preferred for their enhanced juiciness and rich flavor.
Can I make this without a grill? Absolutely! Cook in a hot skillet or bake in the oven at 400°F until the chicken reaches 165°F internally.
How long should I marinate the chicken? At least 4 hours is ideal, but overnight gives the best flavor infusion.
Is this dish gluten-free? Not by default, but you can use gluten-free soy sauce (tamari) to make it gluten-free.
Can I use store-bought teriyaki sauce? You can, but homemade gives more depth and freshness to the dish.
Conclusion
Thank you for joining me in making this flavorful Hawaiian Grilled Teriyaki Chicken. It’s one of my personal favorites for its ease, tropical flair, and crowd-pleasing taste. The marinade is bursting with sweet and savory notes, and the juicy chicken brings everything together beautifully. Whether you’re grilling for a party or a weeknight meal, this dish delivers every time. I hope you enjoy every bite and feel a little island sunshine in every forkful. Happy cooking—and I truly appreciate you being part of our deliciously passionate food community!
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Hawaiian Grilled Teriyaki Chicken
- Total Time: 4 hours 30 minutes
- Yield: 4 servings 1x
Description
Hawaiian Grilled Teriyaki Chicken is packed with bold island flavors, juicy grilled meat, and a sweet-savory glaze. A must-try for your next cookout—make it today!
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
1 cup low-sodium soy sauce
1 cup packed brown sugar
1 cup fresh pineapple juice
4 garlic cloves, finely chopped
1 tablespoon freshly minced ginger
Instructions
Place chicken in a large bowl or resealable plastic bag.
In a separate bowl, combine soy sauce, brown sugar, pineapple juice, garlic, and ginger until sugar dissolves.
Pour marinade over chicken, seal, and refrigerate for at least 4 hours or overnight.
Remove chicken and reserve marinade. Simmer marinade in a saucepan for 5–10 minutes.
Grill chicken, brushing with the cooked marinade, until internal temp reaches 165°F.
Let rest in foil for 5–10 minutes before slicing.
Drizzle with remaining teriyaki sauce and serve.
Notes
Use thighs for maximum flavor and tenderness.
Let the chicken rest post-grill to lock in juices.
Double the marinade to save extra sauce for dipping or rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 523 kcal
- Sugar: 48 g
- Carbohydrates: 53 g
- Protein: 27 g