Hawaiian Style Teriyaki Chicken 🤤

Transport yourself to the islands with this sweet, savory, and juicy Hawaiian-Style Teriyaki Chicken. 🍍 With the perfect blend of soy sauce, pineapple juice, brown sugar, and fresh aromatics, this recipe delivers that delicious tropical flavor in every bite. Whether grilled, pan-seared, or oven-baked, it’s a simple crowd-pleaser made from pantry staples and fresh ingredients.

Ingredients

• 3 pounds (1.36 kg) boneless, skinless chicken thighs
• 1 cup (240 ml) soy sauce (use low-sodium if desired)
• 1 cup (240 ml) pineapple juice (or pineapple chunks with juice)
• 1 cup (200 g) brown sugar, packed
• 5 garlic cloves, mashed or finely minced
• 1 tablespoon (15 g) fresh ginger, minced

Instructions

1. Prepare the Chicken

Trim any excess fat from chicken thighs. For deeper flavor penetration, score the thickest parts lightly with a knife.

2. Make the Marinade

In a bowl, mix soy sauce, pineapple juice, brown sugar, garlic, and ginger. Whisk until sugar is dissolved. Pour the marinade over chicken in a bowl or ziplock bag. Seal and refrigerate for at least 2–4 hours or overnight for best flavor.

3. Cook the Chicken

• Grill: Preheat grill to medium-high. Cook thighs for 5–7 minutes per side, brushing with extra marinade occasionally.
• Oven: Bake at 400°F (200°C) for 25–30 minutes on a rack-lined sheet. Flip halfway through and baste with marinade.
• Pan-Sear: Sear in a hot skillet 5–6 minutes per side, finishing under a broiler if needed for char.

4. Optional Sauce Reduction

Simmer leftover marinade for 5–10 minutes to thicken and use as a dipping or basting sauce. Boil thoroughly to ensure food safety.

5. Serve

Serve hot with steamed jasmine rice, pineapple slices, or grilled vegetables. Garnish with green onions and sesame seeds if desired.

Health & Nutrition (Per Serving, Approx. 6 Servings)

Tips & Substitutions

• Reduce sugar: Use ¾ cup brown sugar or swap for honey for a different sweetness.
• Make it spicy: Add chili flakes or sriracha for a heat kick.
• Pineapple chunks: For extra texture, include canned pineapple pieces in marinade or alongside while cooking.
• Lighter version: Use chicken breast instead of thighs, or grill without additional sauce basting.

FAQs

1. Can I use chicken breasts instead?
   Yes, but they may be drier. Adjust cook time as breasts are thinner and cook faster.
2. How long should I marinate?
   Minimum 2–4 hours; overnight is best for full flavor.
3. Can I freeze this?
   Yes, both raw chicken in marinade (freeze then thaw before cooking) or cooked chicken (reheat gently).
4. Can I make this ahead?
   Absolutely. Cooked chicken stays great in the fridge for 3–4 days. Reheat in a covered skillet to retain moisture.
5. What if I don’t have pineapple juice?
   Use orange juice + a splash of vinegar or lemon juice to balance sweet and tart. It won’t be the same but still delicious.
6. Can I thicken the sauce?
   Yes. Boil the marinade until reduced by half or add 1 tsp of cornstarch mixed with water before boiling.
7. Does the sugar burn on the grill?
   Yes, watch heat level. Medium is best. Caramelization = good; burning = bitter. Don’t grill over open flames too long.
8. Is this gluten-free?
   Not unless you use gluten-free soy sauce or tamari.
9. Can I serve this cold?
   Yes! Slice and use in wraps, sandwiches, or over salad bowls.
10. What sides go well?
    Steamed rice, pineapple fried rice, coleslaw, macaroni salad, or grilled veggies like bell peppers and zucchini.

Conclusion

This Hawaiian-Style Teriyaki Chicken recipe is the perfect mix of tropical sweetness, garlicky umami, and sticky glazed perfection. With easy prep and rich, juicy flavor, it’s a hit whether you’re feeding a crowd or just craving something different for dinner. Aloha, and enjoy every bite! 🌺

Explore more tropical ideas on Fresh Toner Hungar’s tropical chicken collection or try something zesty from our quick marinade ideas.