If you are craving the vibrant flavors of the islands, this Hawaiian Style Teriyaki Chicken Recipe is an absolute must-try. Juicy chicken thighs soak up a luscious marinade infused with sweet pineapple juice, savory soy sauce, and a zing of fresh ginger and garlic, resulting in a perfect harmony of sweet, salty, and tangy notes. Whether grilled to caramelized perfection or pan-cooked for convenience, this dish brings a taste of Hawaiian BBQ right to your kitchen, guaranteed to become a family favorite that you’ll want to make again and again.
Ingredients You’ll Need
Gathering your ingredients is the first step toward creating this delightful dish, and thankfully, they are simple and straightforward, every element playing an essential role in delivering that authentic Hawaiian flavor and tender texture.
- 2 lbs boneless, skinless chicken thighs: The perfect cut for juicy, flavorful meat that soaks up the marinade beautifully.
- 1/2 cup soy sauce: Provides the savory umami base crucial to the teriyaki experience.
- 1/2 cup brown sugar: Adds rich sweetness and helps caramelize the chicken when cooked.
- 1/4 cup pineapple juice: Brings tropical brightness and tenderizing acidity to the marinade.
- 2 tbsp rice vinegar: Introduces a subtle tang that balances the sweetness perfectly.
- 2 tbsp water: Lightens the marinade to ensure even coating and flavor penetration.
- 2 garlic cloves, minced: Infuses a fragrant depth that complements the sweet and savory notes.
- 1 tsp grated fresh ginger: Adds zing and warmth essential for that island-inspired twist.
- 1 tbsp cornstarch (optional): Used for thickening the sauce if you prefer a glaze consistency.
- 1 tbsp water (for cornstarch slurry): Mixed with cornstarch to create the perfect thickening agent.
- Sliced green onions and sesame seeds (optional): For a final garnish that adds both visual appeal and subtle crunch.
How to Make Hawaiian Style Teriyaki Chicken Recipe
Step 1: Prepare the Marinade and Chicken
Start by whisking together the soy sauce, brown sugar, pineapple juice, rice vinegar, water, minced garlic, and fresh ginger in a medium bowl. This combination creates a beautifully balanced marinade that marries sweet, salty, and tropical flavors harmoniously. Next, place your chicken thighs into a large resealable bag or container and pour the marinade all over. Seal it tightly and refrigerate for at least two hours — though letting it marinate overnight will deepen the flavor and make the chicken even more tender.
Step 2: Cook the Chicken to Perfection
When you’re ready to cook, preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off, then place the thighs on the hot surface. Cook for 5 to 6 minutes on each side until you see a gorgeous caramelized exterior and the chicken is cooked through. The sweet sugars in the marinade will create that irresistible glaze that makes Hawaiian Style Teriyaki Chicken Recipe so memorable.
Step 3: Optional: Make the Teriyaki Sauce
While the chicken is cooking, pour the leftover marinade into a small saucepan and bring it to a boil. Reduce the heat and let it simmer for about 5 to 7 minutes to cook off any raw flavors. If you prefer a thicker sauce, whisk together a tablespoon of cornstarch with a tablespoon of water to make a slurry, and stir it into the simmering sauce. Cook for an additional 1 to 2 minutes until it thickens up beautifully. Drizzle this sauce over your cooked chicken for an extra layer of flavor.
How to Serve Hawaiian Style Teriyaki Chicken Recipe
Garnishes
To finish off your dish with a flourish, sprinkle sliced green onions and toasted sesame seeds on top. These simple garnishes enhance the presentation with fresh color and add a subtle crunch, elevating the entire eating experience without overpowering the main flavors.
Side Dishes
This Hawaiian Style Teriyaki Chicken Recipe pairs exceptionally well with steamed white rice, which soaks up the luscious sauce perfectly. For a classic island vibe, serve alongside a creamy macaroni salad or some grilled pineapple slices that echo the marinade’s tropical sweetness and add a smoky balance.
Creative Ways to Present
For a fun twist, consider serving the grilled chicken on Hawaiian sweet rolls as sliders, or slice it thinly to top a fresh salad with tropical fruits like mango and avocado. You can even transform it into a poke bowl base with sticky rice and vibrant veggies for a fresh, modern take that still delivers all that signature teriyaki goodness.
Make Ahead and Storage
Storing Leftovers
Any leftover Hawaiian Style Teriyaki Chicken Recipe can be stored in an airtight container in the refrigerator for up to three days. Make sure to cool it completely before sealing to maintain freshness and prevent sogginess.
Freezing
This chicken freezes wonderfully, making it a great meal prep option. Freeze cooked chicken in a freezer-safe container or bag for up to two months. When freezing, leave out garnishes and sauce; add those fresh after reheating for the best texture and flavor.
Reheating
To reheat, gently warm the chicken in a skillet over low to medium heat or in the microwave, taking care not to overcook to preserve juiciness. If you made the sauce separately, reheat it alongside and drizzle over your chicken just before serving for that freshly cooked appeal.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay juicier and more tender, you can substitute with boneless, skinless chicken breasts. Just keep in mind the cooking time will be a bit shorter, and you’ll want to avoid drying them out by grilling carefully.
Is pineapple juice necessary for authentic flavor?
Pineapple juice adds a unique tropical sweetness and tenderizing acidity that define the Hawaiian style in this recipe. If unavailable, you can substitute with orange juice, but the signature flavor won’t be quite the same.
Can I make this recipe gluten-free?
Yes! Simply replace the soy sauce with a gluten-free tamari or coconut aminos, and double-check other ingredients for gluten. This adjustment keeps the dish safe for gluten-sensitive diners without sacrificing taste.
How long should I marinate the chicken?
While two hours minimum works to infuse flavor, marinating overnight is highly recommended to deepen the taste and improve tenderness, making your Hawaiian Style Teriyaki Chicken Recipe even more delicious.
What if I don’t have a grill?
No worries! You can easily cook the chicken in a hot skillet or broil it in the oven. Both methods develop a similar caramelized finish and are perfect when grilling isn’t an option.
Final Thoughts
There is something truly magical about the blend of sweet, savory, and tangy flavors found in this Hawaiian Style Teriyaki Chicken Recipe that transports you straight to an island paradise. With its simple ingredients and straightforward steps, it’s a dish that anyone can master and enjoy any night of the week. I can’t wait for you to try it and discover just how delicious, tender, and comforting this tropical favorite can be right from your own kitchen.
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Hawaiian Style Teriyaki Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Dairy-Free
Description
This Hawaiian Style Teriyaki Chicken features juicy boneless, skinless chicken thighs marinated in a flavorful blend of soy sauce, brown sugar, pineapple juice, and fresh ginger. Grilled or pan-cooked to perfection and optionally served with a thickened teriyaki sauce, it’s a sweet and savory dish that transports you straight to the islands.
Ingredients
For the Chicken and Marinade
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup pineapple juice
- 2 tbsp rice vinegar
- 2 tbsp water
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
For Optional Sauce Thickening
- 1 tbsp cornstarch
- 1 tbsp water
For Garnish (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the marinade: In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, water, minced garlic, and grated fresh ginger until the sugar dissolves.
- Marinate the chicken: Place the chicken thighs in a large resealable bag or container and pour the marinade over them. Seal tightly and refrigerate for at least 2 hours, or preferably overnight to maximize the flavor infusion.
- Preheat cooking surface: Heat a grill or skillet to medium-high heat, ensuring it’s hot enough to caramelize the chicken.
- Cook the chicken: Remove chicken thighs from the marinade and grill or pan-cook them for 5 to 6 minutes per side until fully cooked through (internal temperature of 165°F/74°C) and nicely caramelized on the outside.
- Make the optional sauce: While the chicken is cooking, pour the leftover marinade into a small saucepan. Bring it to a rolling boil, then reduce heat and let it simmer gently for 5 to 7 minutes to reduce and concentrate the flavors.
- Thicken the sauce (optional): For a thicker glaze, mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry. Whisk this into the simmering sauce and cook for an additional 1 to 2 minutes until thickened.
- Serve: Plate the cooked chicken thighs, drizzle with the thickened sauce if using, and garnish with sliced green onions and sesame seeds for an extra burst of flavor and texture. Enjoy hot with your favorite sides.
Notes
- Serve this dish alongside steamed white rice, creamy macaroni salad, or grilled pineapple for a complete Hawaiian-inspired meal.
- Chicken thighs remain juicy and tender, but boneless skinless chicken breasts can be used as an alternative; adjust cooking time accordingly to avoid drying out.
- Marinating overnight will deepen the flavors and produce the best results.
- Use low-sodium soy sauce if you want to control the saltiness of the dish.
