Go Back
Hawaiian style teriyaki chicken with grilled pineapple and steamed rice showcasing golden caramelized glaze and tender meat

Hawaiian Style Teriyaki Chicken

Authentic Hawaiian style teriyaki chicken made with soy sauce, pineapple juice, and aromatics for perfectly tender, flavorful chicken. Extended marinating creates restaurant-quality results with sweet and savory island flair.
Print Recipe Pin Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Hawaiian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 lbs boneless skinless chicken thighs (or chicken breasts)
  • 1 tbsp sesame oil optional, for stir-fry method
  • 1 cup soy sauce low-sodium recommended
  • 1 cup fresh pineapple juice or chunks with juice
  • 1 cup packed brown sugar or coconut sugar, honey, maple syrup
  • 5 cloves garlic minced
  • 1 tbsp fresh ginger minced (or 1 tsp ground)

Method
 

  1. In a large bowl, whisk together soy sauce and pineapple juice until smooth.
  2. Add brown sugar gradually, stirring until fully dissolved.
  3. Mix in garlic and ginger to build flavor layers.
  4. Place chicken in resealable bag or dish, cover with marinade, and refrigerate 24-72 hours.
  5. For grilling: Preheat grill to medium-high. Grill chicken 6-8 minutes per side, then steam in foil with reserved marinade for 10 minutes.
  6. For baking: Preheat oven to 350°F. Place chicken in dish with 1-2 cups marinade. Bake 35-40 minutes, brushing with sauce halfway, until 165°F internal temp.
  7. For stir-fry: Heat sesame oil in wok, add chicken pieces, cook until white outside, then simmer with sauce until thickened and cooked through.
  8. Let rest 5 minutes before serving for juicy results.

Notes

Marinate at least 24 hours for authentic Hawaiian flavor. Always discard or boil marinade used on raw chicken before serving. Use a digital thermometer to ensure chicken reaches 165°F safely.