Hawaiian Teriyaki Chicken Recipe
This Hawaiian Teriyaki Chicken recipe features juicy boneless, skinless chicken thighs marinated in a flavorful blend of pineapple juice, soy sauce, brown sugar, honey, and aromatic spices. Grilled or skillet-cooked to perfection, then topped with a glossy homemade teriyaki sauce, green onions, and sesame seeds, it offers a perfect balance of sweet, savory, and tangy flavors with optional grilled pineapple for a tropical touch. Ideal for a delicious family dinner served alongside steamed rice or stir-fried vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes (including minimum marinating time)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Grilling or Frying
- Cuisine: Hawaiian
Ingredients
Chicken and Marinade
- 2 lbs boneless skinless chicken thighs
- 1 cup pineapple juice (from can or fresh)
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar (packed)
- 2 tbsp honey
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1/2 tsp crushed red pepper flakes (optional for heat)
Thickening Sauce
- 1 tbsp cornstarch + 2 tbsp water (for thickening sauce, optional)
Garnishes and Serving
- 2 green onions (sliced for garnish)
- Sesame seeds (for garnish)
- Pineapple slices or chunks (grilled or fresh, optional serving)
Instructions
- Make the Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes if using, to create a well-balanced, flavorful marinade.
- Marinate Chicken: Place the boneless skinless chicken thighs in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for later use. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight to deepen the flavors.
- Cook the Chicken: Choose your cooking method:
• Grill Method: Preheat your grill to medium-high heat. Grill the chicken thighs for 5–7 minutes per side until they reach an internal temperature of 165°F and are nicely caramelized.
• Skillet Method: Heat a small amount of oil in a large skillet over medium heat. Cook the chicken thighs for 6–8 minutes on each side until fully cooked and golden brown. - Make the Sauce: Pour the reserved marinade into a saucepan and bring it to a boil over medium heat. Reduce the heat to simmer. If a thicker sauce is desired, stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and continue to simmer until the sauce becomes glossy and thickened.
- Serve: Slice the cooked chicken thighs and arrange them on a serving platter. Drizzle generously with the warm teriyaki sauce. Garnish with sliced green onions, sesame seeds, and optionally add grilled or fresh pineapple slices or chunks. Pair with steamed rice or stir-fried vegetables for a complete meal.
Notes
- For best results, marinate chicken overnight to allow flavors to penetrate fully.
- If you prefer less sweetness, reduce the brown sugar or honey slightly.
- Use low sodium soy sauce to control salt levels in the dish.
- Grilled pineapple adds a smoky sweetness but can be omitted or replaced with fresh chunks.
- Adjust crushed red pepper flakes according to your heat preference or omit for no spice.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Cornstarch slurry is optional but recommended for a glossy, thicker sauce.
Keywords: Hawaiian Teriyaki Chicken, Teriyaki Chicken Thighs, Grilled Teriyaki Chicken, Sweet and Savory Chicken, Polynesian Chicken Recipe, Pineapple Chicken, Easy Teriyaki Sauce
Find it online: https://mjrecipe.com/hawaiian-teriyaki-chicken-recipe/