HAWAIIAN STYLE TERIYAKI CHICKEN

Name: HAWAIIAN STYLE TERIYAKI CHICKEN
Prep time: 10 min
Cook time: 15 min
Total time: PT-482807H47M16S
Cuisine: Hawaiian
Ingredients: 4 boneless, skinless chicken thighs or breasts; 1/2 cup soy sauce (low-sodium preferred); 1/4 cup pineapple juice (fresh or canned); 1/4 cup brown sugar (packed); 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 tablespoon cornstarch (optional, for thickening); 1/4 cup water (if using cornstarch); 1 tablespoon sesame seeds (for garnish); 2 green onions, sliced (for garnish)

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Hawaiian Style Teriyaki Chicken brings a tropical twist to the beloved teriyaki dish. This recipe features tender, juicy chicken marinated in a sweet and tangy sauce made with pineapple juice, soy sauce, brown sugar, and fragrant spices. Perfectly grilled or pan-seared, it’s finished with a rich teriyaki glaze and garnished with sesame seeds and green onions. Pair it with steamed rice or grilled veggies for a meal that feels like a Hawaiian vacation.

Why You’ll Love This Recipe

Burst of Flavor: The combination of pineapple juice, soy sauce, and ginger creates a bold and tropical flavor profile that makes every bite unforgettable.

Versatile: Whether you grill it, pan-fry it, or serve it with rice or vegetables, this recipe adapts to your preferences.

Easy to Prepare: With simple, everyday ingredients, this dish is quick to assemble and perfect for weeknight dinners or weekend gatherings.

Customizable: Adjust the sweetness, tanginess, or spice level to suit your taste.

Perfectly Balanced Sauce: The optional cornstarch thickens the sauce to perfection, making it ideal for drizzling over the chicken or your sides.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken thighs or breasts

1/2 cup soy sauce (low-sodium preferred)

1/4 cup pineapple juice (fresh or canned)

1/4 cup brown sugar (packed)

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon cornstarch (optional, for thickening)

1/4 cup water (if using cornstarch)

1 tablespoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Directions

Prepare the Marinade:

In a medium bowl, mix soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, garlic, and ginger until the sugar is dissolved and everything is well combined.

Marinate the Chicken:

Place the chicken in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

Cook the Chicken:

Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade for the sauce). Cook the chicken for about 6-7 minutes per side, until fully cooked with an internal temperature of 165°F (74°C).

Make the Teriyaki Sauce:

Pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat. If you want a thicker sauce, mix the cornstarch with water to form a slurry, then stir it into the simmering sauce. Cook for 2-3 minutes until thickened, stirring constantly.

Serve:

Once the chicken is cooked, drizzle the thickened teriyaki sauce over the chicken. Garnish with sesame seeds and sliced green onions. For a full meal, serve alongside steamed rice or grilled vegetables.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Marinating Time: 30 minutes to 4 hours

Cook Time: 15 minutes

Total Time: 55 minutes to 4 hours (including marinating time)

Variations

Spicy Kick: Add a teaspoon of chili flakes or Sriracha to the marinade for a hint of heat.

Sweet and Smoky: Use honey or maple syrup instead of brown sugar for a different kind of sweetness.

Vegetarian Option: Replace chicken with tofu or portobello mushrooms. Marinate and cook them the same way for a delicious plant-based twist.

Oven-Baked: If you prefer baking, marinate the chicken and bake it at 400°F (200°C) for 20-25 minutes, brushing it with the sauce halfway through.

No Pineapple Juice: Substitute with orange juice for a slightly different citrus flavor.

Storage/Reheating

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauce in a separate container if possible.

Reheating: Warm the chicken in a skillet over low heat, or microwave it for 1-2 minutes until heated through. Add a little water or sauce to prevent it from drying out.

Freezing: Freeze the cooked chicken (without the sauce) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Related Recipes:

Teriyaki Green Beans

FAQs

How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes, but for the best flavor, I recommend marinating it for up to 4 hours. Avoid marinating for longer, as the acidity in the marinade can break down the meat too much.

Can I make this recipe ahead of time?

Yes! Prepare the marinade and marinate the chicken up to a day ahead. You can also cook the sauce in advance and store it separately until ready to serve.

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work just as well. Keep an eye on the cooking time, as breasts can dry out if overcooked.

What can I serve with this dish?

I love serving this with steamed jasmine rice, grilled pineapple slices, and stir-fried vegetables like bok choy, snap peas, or broccoli.

How do I know if the chicken is fully cooked?

The safest way is to use a meat thermometer. The chicken is done when the internal temperature reaches 165°F (74°C).

Conclusion

Hawaiian Style Teriyaki Chicken is a simple yet flavorful dish that’s perfect for any occasion. With a tropical marinade, tender chicken, and a rich, savory-sweet glaze, it’s a recipe that’s sure to impress. Whether you’re hosting a summer BBQ or looking for a quick weeknight dinner, this dish is a winner. Try it once, and it’s bound to become a family favorite.

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