There's something magical about the smell of Hawaiian-style teriyaki chicken sizzling on the grill—sweet, smoky, and irresistible. Each bite delivers a perfect mix of savory soy sauce, tropical pineapple, and a hint of ginger that transports you straight to the islands.

I first discovered this dish during a backyard luau-themed party with friends. It was love at first bite. Since then, this recipe has become a summer staple in our home—simple enough for a weeknight, yet impressive enough for guests. Let’s dive into what makes this dish so special.
Why You'll Love This Hawaiian Style Teriyaki Chicken
Get ready to meet your new favorite marinade. This Hawaiian teriyaki chicken is as bold in flavor as it is easy to make.
The first reason you’ll fall for this recipe? It's incredibly quick and easy. The marinade comes together in under five minutes, and once your chicken has had time to soak up all those flavors, the grilling takes just about 10-12 minutes total.
This recipe is also family-friendly. Kids love the sweet glaze, and you can easily adjust the intensity of the ginger or garlic to suit different palates. It’s one of the few dishes that gets zero complaints from picky eaters at our house.
Another major perk? It’s budget-conscious. You’re using basic pantry staples—soy sauce, brown sugar, garlic—along with affordable chicken thighs, which are flavorful and forgiving on the grill.
And perhaps best of all, this teriyaki chicken is perfect for entertaining. You can marinate the chicken a day ahead, grill it up in batches, and serve it with rice, macaroni salad, or grilled pineapple. Guests always ask for the recipe.
Once you try it, you’ll see why this dish has earned a permanent spot on our rotation.
Ingredients Notes

The ingredients in this Hawaiian-style teriyaki chicken are humble but work together beautifully to build layers of flavor. This is one of those dishes where simple really does mean sensational.
Boneless, skinless chicken thighs are the star here. They're juicy, flavorful, and far more forgiving than chicken breasts on the grill. Even if slightly overcooked, they stay tender and delicious. You can use breasts if you prefer, but thighs really shine in this dish.
Soy sauce forms the salty backbone of the marinade. I typically use low-sodium soy sauce to control the saltiness, especially since the marinade reduces slightly on the grill and intensifies in flavor.
To balance that salt, we add brown sugar—a generous amount. It caramelizes beautifully when the chicken hits the heat, creating that signature sticky-sweet glaze that makes teriyaki chicken so craveable. Dark brown sugar gives an even deeper molasses flavor, which I love.
Fresh garlic and ginger add that unmistakable zing. They’re what make this teriyaki chicken taste fresh and vibrant rather than flat and overly sweet. Grating them directly into the marinade releases all their oils and flavor—don’t skip this step.
A touch of pineapple juice adds tropical flair and helps tenderize the meat. If you can get your hands on fresh juice, go for it. But canned 100% pineapple juice works beautifully too.
As for equipment, you’ll want a grill (gas or charcoal) or a grill pan for stovetop cooking. A zip-top bag or shallow dish works well for marinating.
How To Make This Hawaiian Style Teriyaki Chicken

Making Hawaiian-style teriyaki chicken is a breeze—just marinate, grill, and serve. Here’s exactly how it comes together.
Start by making the marinade. In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, grated garlic, and ginger until the sugar dissolves. The marinade should taste sweet, salty, and aromatic with a tropical edge.
Next, place your chicken thighs in a large resealable plastic bag or glass dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal or cover, then refrigerate for at least 4 hours, but ideally overnight for maximum flavor infusion.
When you’re ready to cook, preheat your grill to medium-high. Lightly oil the grates to prevent sticking. Remove the chicken from the marinade, letting excess drip off. You can simmer the leftover marinade for 5–10 minutes if you'd like to use it as a sauce later—just make sure to bring it to a full boil.
Grill the chicken for about 5–6 minutes per side, or until it reaches an internal temperature of 165°F and develops a caramelized, slightly charred exterior. The sugars in the marinade help create a gorgeous glaze, but keep an eye out for flare-ups.
Once cooked, let the chicken rest for 5 minutes before slicing. This helps the juices redistribute and keeps every bite moist and flavorful.
In total, you’re looking at around 30–40 minutes of active time, plus marinating. The results are absolutely worth the wait—tender, juicy, and packed with flavor.
Storage Options
This teriyaki chicken stores beautifully, making it great for meal prep or leftovers throughout the week.
For the fridge, store cooked chicken in an airtight container for up to 4 days. The flavors deepen over time, so leftovers are fantastic tucked into sandwiches, rice bowls, or wraps.
To freeze, let the chicken cool completely, then wrap tightly in foil or plastic wrap and place in a freezer-safe bag or container. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
For reheating, I recommend using the oven or a covered skillet over medium heat. Add a splash of water or reserved marinade to keep the chicken moist while warming. The microwave works too—just cover and heat in short intervals.
Variations and Substitutions
One of the best things about Hawaiian teriyaki chicken is how adaptable it is. You can easily switch things up based on what you have or your dietary preferences.
Try swapping the chicken thighs for tofu or tempeh if you're going plant-based. Just press the tofu well and marinate it for several hours before grilling or pan-searing.
If you’re not a fan of pineapple, use orange juice in the marinade instead. It brings a similar sweetness and acidity without the tropical notes.
Want some heat? Add a teaspoon of crushed red pepper flakes or sriracha to the marinade for a spicy-sweet kick. It adds complexity and balance to the sweetness.
You can also try baking the chicken if grilling isn’t an option. Arrange the marinated thighs on a foil-lined baking sheet and roast at 400°F for 25–30 minutes, flipping once. Broil at the end for extra caramelization.
For a gluten-free version, just use tamari instead of soy sauce and double-check that your pineapple juice has no added malt ingredients.
Once you’ve made this once or twice, don’t be afraid to make it your own. The basic marinade is a fantastic foundation for endless flavor combos—Hawaiian BBQ fusion tacos, anyone?
PrintHawaiian Style Teriyaki Chicken Recipe
Bring a taste of the islands to your kitchen with this Hawaiian Style Teriyaki Chicken recipe. Marinated in a rich blend of soy sauce, pineapple juice, and brown sugar, then grilled to perfection, this dish is bursting with tropical flavor. Perfect for summer BBQs, weeknight dinners, or meal prep, this easy teriyaki chicken recipe is a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (+ marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian, Asian Fusion
- Diet: Gluten Free
Ingredients
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2 lbs boneless skinless chicken thighs
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1 cup soy sauce
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1 cup pineapple juice
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½ cup brown sugar
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 tbsp sesame oil
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2 tbsp rice vinegar
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2 green onions, chopped (for garnish)
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Sesame seeds (optional)
Instructions
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Prepare Marinade: In a bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, sesame oil, and rice vinegar.
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Marinate Chicken: Place chicken in a resealable bag or bowl, pour marinade over, and refrigerate for at least 4 hours (overnight preferred).
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Preheat Grill: Set grill to medium-high heat. Lightly oil the grates.
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Grill Chicken: Remove chicken from marinade and grill for 5–7 minutes per side, until fully cooked and nicely charred.
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Serve: Let rest a few minutes before slicing. Garnish with green onions and sesame seeds.
Notes
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For richer flavor, marinate overnight.
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Use chicken thighs for the juiciest result, but chicken breasts work too.
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Can be pan-seared or baked if grill is not available.
Nutrition
- Serving Size: 1 portion (approx. 6 oz chicken)
- Calories: 310
- Sugar: 14g
- Sodium: 890mg
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