Hawaiian Teriyaki Chicken Recipe

Hawaiian Teriyaki Chicken Recipe hits that perfect balance of sweet, savory, and a little smoky, with juicy chicken and a sticky, glossy sauce that clings to every bite. It works for busy weeknights or casual weekend cookouts, and you can get it on the table in about 35 minutes if you prep smart. I fell in love with this style of teriyaki chicken at a tiny plate-lunch spot on Oahu, and I have chased that flavor in my own kitchen ever since.

Why Hawaiian Teriyaki Chicken Recipe Is Worth It

This Hawaiian Teriyaki Chicken Recipe tastes like takeout from a great island-style plate lunch shop, but you control the ingredients and the sweetness. The sauce caramelizes on the chicken, so you get little charred edges, juicy centers, and a glossy teriyaki glaze that coats your rice.

You also mix the marinade and sauce from pantry staples, so you skip bottled teriyaki with mystery ingredients. The recipe scales easily, so you can cook for two or feed a crowd without extra effort.

“This Hawaiian Teriyaki Chicken Recipe tastes like a backyard luau on a plate, and my family asks for it every single week. ★★★★★”

Ingredients You Need

Chicken

• 2 pounds boneless skinless chicken thighs
  • Thighs stay juicy and handle high heat well.
  • Use chicken breast if you prefer leaner meat, but watch the cook time so it stays tender.

Hawaiian teriyaki marinade and sauce

• 1 cup low sodium soy sauce
  • Use tamari or coconut aminos for gluten free versions.
• 1 cup pineapple juice, not from concentrate
  • Canned 100 percent juice works great and keeps things budget friendly.
• 1/3 cup brown sugar, packed
  • Light brown sugar gives a mellow caramel flavor; dark brown sugar tastes deeper and richer.
• 3 tablespoons honey
  • Honey helps the glaze cling to the chicken.
• 3 cloves garlic, minced
  • Use jarred minced garlic as a shortcut on busy nights.
• 1 tablespoon fresh ginger, finely grated
  • Use 1 teaspoon ground ginger if you do not have fresh, but fresh tastes brighter.
• 2 tablespoons rice vinegar
  • Plain white vinegar works in a pinch, but rice vinegar tastes smoother.
• 1 tablespoon toasted sesame oil
  • A little goes a long way and adds that classic teriyaki aroma.
• 1 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
  • Optional, for a gentle kick.
• 2 tablespoons cornstarch
  • Thickens the sauce into a glossy glaze.
• 2 tablespoons cold water

Garnishes and sides

• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Cooked white rice, brown rice, or jasmine rice
• Steamed broccoli, snap peas, or mixed vegetables

Pantry shortcuts and brand notes

• Use Kikkoman, Yamasa, or a similar naturally brewed soy sauce for the best flavor.
• Use canned pineapple juice from the baking aisle if you do not keep juice in the fridge.
• Use pre-minced garlic and ginger paste from the produce section if you want to save chopping time.

Equipment list

• Large mixing bowl or zip-top bag for marinating
• Whisk
• Cutting board and sharp knife
• Large skillet, grill pan, or outdoor grill
• Small saucepan for thickening the teriyaki sauce
• Tongs
• Measuring cups and spoons

Quick Tips & substitutions

• Pat the chicken dry before marinating so the sauce sticks better.
• Marinate at least 20 minutes, but aim for 2 to 4 hours for deeper flavor.
• Use chicken breast instead of thighs and reduce cook time slightly so it stays juicy.
• Swap soy sauce with tamari or coconut aminos for gluten free versions.
• Use maple syrup instead of honey if you want a refined sugar free twist.
• Use canned pineapple chunks and blend with a splash of water if you do not have pineapple juice.
• Grill the chicken for smoky flavor, or use a hot cast iron skillet on the stove if the weather refuses to cooperate.
• Double the sauce ingredients if you want extra teriyaki glaze for rice and vegetables.
• Keep the heat medium high so the sauce caramelizes without burning.
• Slice the cooked chicken against the grain for the most tender bites.

How to Make Hawaiian Teriyaki Chicken Recipe

Mix the Hawaiian teriyaki marinade

1. Add soy sauce, pineapple juice, brown sugar, honey, garlic, ginger, rice vinegar, sesame oil, black pepper, and red pepper flakes to a large bowl.
2. Whisk until the sugar dissolves and the mixture looks smooth.
3. Taste a small spoonful and adjust the sweetness or saltiness to your liking with a bit more sugar or soy sauce.

Marinate the chicken

1. Trim excess fat from the chicken thighs and pat them dry with paper towels.
2. Place the chicken in the bowl with the marinade or in a zip-top bag, then pour the marinade over it.
3. Turn the chicken so every piece gets coated, then cover and chill for at least 20 minutes and up to 8 hours.
4. Stir or flip the chicken once during marinating if you can, so every side soaks in flavor.

Prep the grill or pan

1. When you near the end of the marinating time, preheat your grill or skillet to medium high heat.
2. Oil the grates or the pan lightly so the chicken does not stick.
3. Take the chicken out of the fridge and let it sit at room temperature for about 10 minutes while the grill heats.

Cook the chicken

1. Remove the chicken from the marinade and let extra liquid drip back into the bowl.
2. Set the leftover marinade aside, since you will cook it into sauce.
3. Place the chicken on the hot grill or skillet in a single layer.
4. Cook the first side for 4 to 6 minutes until you see good browning and caramelized edges.
5. Flip the chicken and cook another 4 to 6 minutes until the internal temperature reaches 165°F and the juices run clear.
6. Move any smaller pieces to a cooler spot if they cook faster, so nothing dries out.

Turn the marinade into teriyaki sauce

1. Pour the reserved marinade into a small saucepan.
2. Bring it to a gentle boil over medium heat and let it bubble for 3 to 4 minutes so it cooks thoroughly.
3. Stir the cornstarch and cold water together in a small bowl until smooth.
4. Whisk the cornstarch slurry into the hot marinade.
5. Simmer for 2 to 3 minutes, stirring often, until the sauce thickens and turns glossy.
6. If the sauce looks too thick, thin it with a splash of pineapple juice or water until it reaches your favorite consistency.

Glaze and rest the chicken

1. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
2. Brush some of the hot teriyaki sauce over the chicken so it soaks in while it rests.
3. Slice the chicken into strips or chunks.
4. Drizzle more sauce over the top and sprinkle with green onions and sesame seeds.

Serve

1. Spoon hot rice into bowls or plates.
2. Add sliced Hawaiian Teriyaki Chicken on top or alongside.
3. Add steamed vegetables and a little extra sauce over everything.
4. Serve right away while the chicken tastes hot and juicy.

Recipe Variations

• Gluten free: Use tamari or certified gluten free soy sauce and double check the vinegar label.
• Lower sugar: Cut the brown sugar in half and skip the honey, then simmer the sauce a bit longer to thicken.
• Low carb: Use a low carb sweetener like monk fruit or allulose instead of brown sugar and honey, and serve over cauliflower rice.
• Spicy: Add extra red pepper flakes or a spoonful of chili garlic sauce to the marinade.
• Extra pineapple: Add pineapple chunks to the pan or grill during the last few minutes and glaze them with sauce.
• Veggie packed: Add bell peppers, onions, and snap peas to the skillet and cook them in a bit of the sauce.
• Vegan: Swap chicken with extra firm tofu or tempeh, press it dry, then marinate and cook the same way.

Ways to Serve Hawaiian Teriyaki Chicken Recipe

• Over steamed white rice with extra teriyaki sauce and green onions.
• With brown rice and roasted vegetables for a meal prep friendly bowl.
• In lettuce wraps with shredded carrots, cucumber, and a squeeze of lime.
• Over garlic fried rice with a side of steamed broccoli.
• In a Hawaiian style plate lunch with rice and a scoop of creamy macaroni salad.
• In tacos with shredded cabbage, pineapple salsa, and a drizzle of sauce.
• Over cauliflower rice with stir fried vegetables for a lighter option.

Storage Success

Store leftover Hawaiian Teriyaki Chicken in an airtight container in the fridge for up to 4 days. Keep the chicken and rice in separate containers so the rice does not soak up all the sauce. Reheat the chicken gently on the stove with a splash of water or pineapple juice so it stays tender and saucy. Freeze cooled chicken and sauce in a freezer safe container for up to 2 months, then thaw in the fridge overnight before reheating.

Hawaiian Teriyaki Chicken Recipe

Hawaiian Teriyaki Chicken hits that perfect balance of sweet, savory, and a little smoky, with juicy chicken and a sticky, glossy sauce that clings to every bite. It comes together in about 35 minutes with smart prep and tastes like an island-style plate lunch at home.

Pin This Recipe Share on Facebook

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6

Ingredients

  

• 2 pounds boneless skinless chicken thighs

• 1 cup low sodium soy sauce
• 1 cup pineapple juice, not from concentrate
• 1/3 cup brown sugar, packed
• 3 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 2 tablespoons cold water

• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• cooked white rice, brown rice, or jasmine rice, for serving
• steamed broccoli, snap peas, or mixed vegetables, for serving

Instructions

 

1. In a large bowl, whisk together the soy sauce, pineapple juice, brown sugar, honey, garlic, ginger, rice vinegar, toasted sesame oil, black pepper, and red pepper flakes (if using) until the sugar dissolves and the mixture looks smooth.
2. Taste a small spoonful of the marinade and adjust the sweetness or saltiness with a bit more brown sugar or soy sauce if desired.

1. Trim excess fat from the chicken thighs and pat them dry with paper towels so the marinade clings well.
2. Place the chicken thighs in the bowl with the marinade or in a large zip-top bag and pour the marinade over the chicken.
3. Turn the chicken pieces until they are evenly coated, then cover and refrigerate for at least 20 minutes and up to 8 hours.
4. If possible, stir or flip the chicken once during marinating so every side soaks in flavor.

1. Near the end of the marinating time, preheat a grill, grill pan, or large skillet over medium-high heat.
2. Lightly oil the grill grates or pan to help prevent sticking.
3. Remove the chicken from the refrigerator and let it sit at room temperature for about 10 minutes while the grill or pan heats.

1. Lift the chicken pieces from the marinade, letting excess liquid drip back into the bowl, and set the leftover marinade aside to make the sauce.
2. Arrange the chicken in a single layer on the hot grill or skillet.
3. Cook the first side for 4 to 6 minutes, until you see good browning and caramelized edges.
4. Flip the chicken and cook another 4 to 6 minutes, or until the internal temperature reaches 165°F and the juices run clear. Move smaller pieces to a cooler spot if they cook faster so they do not dry out.

1. Pour the reserved marinade into a small saucepan and place over medium heat.
2. Bring the marinade to a gentle boil and let it bubble for 3 to 4 minutes so it cooks thoroughly.
3. In a small bowl, stir the cornstarch and cold water together to make a smooth slurry.
4. Whisk the cornstarch slurry into the hot marinade and simmer for 2 to 3 minutes, stirring often, until the sauce thickens and turns glossy.
5. If the sauce becomes too thick, thin it with a splash of pineapple juice or water until it reaches your preferred consistency.

1. Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes to keep it juicy.
2. Brush some of the hot teriyaki sauce over the chicken while it rests so the glaze soaks in.
3. Slice the chicken into strips or chunks.
4. Serve the sliced Hawaiian Teriyaki Chicken over bowls or plates of hot rice with steamed vegetables on the side.
5. Drizzle more teriyaki sauce over the chicken and rice, then garnish with sliced green onions and toasted sesame seeds before serving.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe, chicken and sauce only): 390 calories; fat 13 g; saturated fat 3 g; carbohydrates 37 g; fiber 0 g; sugars 30 g; protein 30 g; sodium 1470 mg. Values are estimates and will vary based on brands, added sides like rice or vegetables, and portion size.