If you’re craving a dish that bursts with tropical sweetness and savory delight, this Hawaiian Grilled Teriyaki Chicken Recipe is an absolute must-try. Juicy, tender chicken thighs soak up a luscious marinade of pineapple juice, brown sugar, and soy sauce that perfectly balances sweet and salty flavors. Grilling imparts just the right amount of char, while a sticky teriyaki glaze elevates every bite. This recipe brings a little island magic to your backyard and is sure to become one of your go-to weeknight dinners or weekend cookout favorites.
Ingredients You’ll Need
Simple, fresh ingredients are the heart of this Hawaiian Grilled Teriyaki Chicken Recipe. Each item plays a crucial role in building flavor, moisture, and that signature glossy finish that makes this dish so crave-worthy.
- Chicken thighs (1 ½ lbs, boneless and skinless): These provide juicy, tender meat that soaks up the marinade beautifully without drying out on the grill.
- Soy sauce (1 cup): The salty umami base that gives the teriyaki its classic depth and savory punch.
- Brown sugar (1 cup, packed): Adds natural sweetness and helps caramelize the chicken when grilling for that irresistible glaze.
- Pineapple juice (1 cup): Brings tropical sweetness and a hint of acidity that tenderizes the meat and balances the richer flavors.
- Cooking oil (for grilling): A light coating to prevent sticking and help achieve perfect grill marks.
How to Make Hawaiian Grilled Teriyaki Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together the soy sauce, brown sugar, and pineapple juice in a bowl until the sugar fully dissolves. This simple yet flavorful mixture is the magic behind the teriyaki profile, marrying sweetness and saltiness in perfect harmony.
Step 2: Marinate the Chicken
Next, place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure every piece is completely coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours—overnight is ideal. This slow soak ensures the chicken absorbs the complex flavors while tenderizing beautifully.
Step 3: Preheat and Prep the Grill
When you’re ready to cook, preheat your grill to medium-high heat and lightly oil the grates. A well-oiled grill stops the chicken from sticking while giving those signature seared lines that add visual appeal and texture.
Step 4: Grill the Chicken
Remove the chicken from the marinade, letting excess drip off, and reserve the leftover liquid. Grill the thighs for 5 to 7 minutes on each side, or until the internal temperature reaches 165°F (75°C). This cooking time keeps the chicken juicy inside while developing a slight char on the outside.
Step 5: Make the Glaze
While the chicken grills, pour the reserved marinade into a small saucepan and bring it to a simmer for about 5 minutes. This step is essential to cook out any rawness and create a thick, sticky glaze perfect for brushing on during the last minutes of grilling.
Step 6: Glaze and Rest
Brush the glaze liberally over the chicken thighs in the final grilling minutes for that irresistible shiny coating. Finally, let the chicken rest for 5 minutes after removing from the grill. This helps the juices redistribute and keeps every bite moist and flavorful.
How to Serve Hawaiian Grilled Teriyaki Chicken Recipe
Garnishes
Fresh garnishes can elevate your presentation and add an extra burst of flavor. Sprinkle chopped green onions or toasted sesame seeds right before serving to add crunch and a subtle aromatic touch. For a pop of tropical flair, consider a few pineapple wedges alongside.
Side Dishes
This Hawaiian Grilled Teriyaki Chicken Recipe pairs wonderfully with fluffy steamed rice or coconut rice, which soaks up every drip of that sweet and savory glaze. For a healthy crunch, a crisp cucumber salad or grilled vegetables complement the richness of the chicken perfectly.
Creative Ways to Present
For a fun twist, serve this chicken in a lettuce wrap for a lighter option or atop a bed of mixed greens with a drizzle of extra teriyaki glaze. You can also slice it thinly and add it to a Hawaiian-inspired poke bowl with avocado, seaweed salad, and pickled ginger for an impressive meal anyone will adore.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after sitting, making reheated chicken just as delicious as freshly grilled portions.
Freezing
If you want to prepare this Hawaiian Grilled Teriyaki Chicken Recipe in advance, you can freeze cooked chicken tightly wrapped or in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, warm the chicken gently in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. Adding a little extra reserved teriyaki sauce or glaze while warming helps keep it juicy and flavorful.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well too, though keep an eye on cooking time to avoid drying out. Thighs tend to stay juicier and have more flavor, but breasts are a leaner option.
Is pineapple juice necessary in the marinade?
Pineapple juice is key for that authentic Hawaiian sweetness and helps tenderize the chicken naturally with its enzymes. You can substitute with orange juice, but the flavor won’t be quite the same.
How long should I marinate the chicken for?
Ideally, marinate for at least 4 hours, but overnight is best. This gives the chicken time to soak up maximum flavor and ensures it stays tender when grilled.
Can I make the glaze ahead of time?
Yes, you can simmer the reserved marinade to make the glaze ahead, then store it in the fridge. Just warm it up slightly before brushing on the chicken to get that perfect sticky finish.
What if I don’t have a grill?
You can cook this chicken under a broiler or in a hot skillet on the stove. Just adjust cooking times accordingly and watch for caramelization to get that teriyaki glaze effect.
Final Thoughts
This Hawaiian Grilled Teriyaki Chicken Recipe is one of those dishes that brings a little sunshine to any meal with its vibrant flavors and effortless prep. Whether you’re grilling for family, friends, or just treating yourself, it’s bound to brighten your dinner table and keep everyone coming back for more. Give it a try—you won’t regret it!
Print
Hawaiian Grilled Teriyaki Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
This Hawaiian Grilled Teriyaki Chicken recipe features tender boneless, skinless chicken thighs marinated in a sweet and savory blend of soy sauce, brown sugar, and pineapple juice. After a thorough marinade, the chicken is grilled to perfection and brushed with a flavorful teriyaki glaze, offering a delicious balance of tropical sweetness and smoky char.
Ingredients
Chicken
- 1 ½ lbs chicken thighs (boneless, skinless)
Marinade
- 1 cup soy sauce
- 1 cup brown sugar (packed)
- 1 cup pineapple juice
Instructions
- Prepare Marinade: In a bowl, whisk together soy sauce, brown sugar, and pineapple juice until the sugar dissolves completely, ensuring a smooth marinade.
- Marinate Chicken: Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them, coating the chicken evenly. Seal or cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.
- Preheat Grill: When ready to cook, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Prepare Chicken for Grilling: Remove the chicken from the marinade, letting any excess drip off. Reserve the marinade for making the glaze later.
- Grill Chicken: Place the chicken thighs on the grill and cook for 5-7 minutes per side until the internal temperature reaches 165°F (75°C), indicating they are fully cooked and juicy.
- Make Teriyaki Glaze: While grilling, pour the reserved marinade into a saucepan and simmer for 5 minutes to thicken it into a flavorful glaze, ensuring it is safe to use as a brush-on sauce.
- Glaze Chicken: During the final minutes of grilling, brush the teriyaki glaze onto the chicken to add extra flavor and a glossy finish.
- Rest Chicken: Remove the chicken from the grill and let it rest for 5 minutes to retain juices before slicing and serving.
Notes
- For best flavor, marinate the chicken overnight.
- Ensure the reserved marinade is fully simmered to kill any bacteria before using as a glaze.
- You can serve with steamed rice or grilled vegetables for a complete meal.
- Adjust sugar quantity to taste if you prefer less sweetness.
- Use a meat thermometer to check doneness for safe eating.
