If you’re craving a taste of the islands right at home, nothing beats this Hawaiian Grilled Teriyaki Chicken Recipe. It’s the perfect balance of savory, sweet, and tangy flavors with tender, juicy chicken thighs soaking up a luscious marinade made from soy sauce, brown sugar, and pineapple juice. After a few hours of marinating and a quick session on the grill, you’ll have a dish that bursts with tropical goodness and leaves everyone asking for seconds.
Ingredients You’ll Need
This recipe keeps things wonderfully simple with just a few pantry staples and fresh ingredients that come together to create an irresistible flavor profile. Each component plays its part in enhancing the sweetness, saltiness, and juiciness that Hawaiian Grilled Teriyaki Chicken Recipe is known for.
- Chicken thighs (1 ½ lbs, boneless and skinless): These are perfect for grilling because they stay juicy and tender throughout the cooking process.
- Soy sauce (1 cup): Provides a salty umami backbone that balances the sweetness and brightens the marinade.
- Brown sugar (1 cup, packed): Adds deep caramel notes and helps create a sticky glaze on the grill.
- Pineapple juice (1 cup): Brings a burst of fresh tangy sweetness reminiscent of a Hawaiian luau.
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 gives you a smooth, sweet-savory blend that will infuse the chicken with those iconic Hawaiian teriyaki flavors.
Step 2: Marinate the Chicken
Place the boneless, skinless chicken thighs in a resealable bag or shallow dish. Pour the freshly made marinade over the chicken, making sure each piece is coated thoroughly. Seal the bag or cover the dish tightly and pop it into the fridge for at least 4 hours. For the best results and deeper flavor, marinate overnight.
Step 3: Preheat and Prep the Grill
When you’re ready to cook, preheat your grill to medium-high heat. Lightly oil the grates to prevent the chicken from sticking and to encourage those gorgeous grill marks that add flavor and texture.
Step 4: Grill the Chicken
Remove the chicken from the marinade, letting any excess drip off, but don’t discard the liquid just yet—you’ll turn it into a delicious glaze. Grill the chicken for 5 to 7 minutes on each side, ensuring it reaches an internal temperature of 165°F (75°C) for safe and juicy perfection.
Step 5: Make the Glaze and Finish Grilling
While the chicken grills, bring the reserved marinade to a simmer in a saucepan. Let it cook gently for 5 minutes to reduce slightly and concentrate the flavors into a sticky glaze. Brush this glaze onto the chicken during the last few minutes on the grill to build layers of shine and sweetness.
Step 6: Rest and Serve
Once off the grill, let the chicken rest for about 5 minutes. This allows the juices to redistribute, keeping the meat moist and ready to enjoy. Your Hawaiian Grilled Teriyaki Chicken Recipe is now ready to impress!
How to Serve Hawaiian Grilled Teriyaki Chicken Recipe
Garnishes
For that extra touch of island flair, top your grilled chicken with fresh pineapple chunks, sliced green onions, and a sprinkle of toasted sesame seeds. These garnishes enhance the color, add texture, and bring a bright freshness that complements the rich marinade beautifully.
Side Dishes
The best Hawaiian Grilled Teriyaki Chicken Recipe deserves vibrant sides to round out the meal. Consider serving it alongside steamed jasmine rice or coconut rice, a crisp Asian slaw, or grilled vegetables like bell peppers and zucchini that echo the smoky notes of the chicken.
Creative Ways to Present
Turn this dish into a fun casual meal by serving the grilled chicken on Hawaiian sweet rolls for sliders or over a bed of mixed greens for a refreshing teriyaki chicken salad. You can also add a dollop of creamy avocado or a drizzle of spicy mayo for an unexpected twist.
Make Ahead and Storage
Storing Leftovers
Any leftover Hawaiian Grilled Teriyaki Chicken Recipe keeps well in an airtight container in the refrigerator for up to 3 days. This makes it perfect for quick lunches or dinner the next day without sacrificing any of the delicious flavor.
Freezing
You can freeze the cooked chicken by wrapping it tightly in foil or placing it in a freezer-safe container. It will stay good for up to 2 months. Just thaw overnight in the fridge before reheating to maintain moisture and texture.
Reheating
To reheat your grilled teriyaki chicken, gently warm it in a skillet over medium-low heat or microwave it covered for short bursts to keep it tender. If you have some extra glaze, brush it on during reheating to refresh that wonderful teriyaki shine.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but they cook faster and can dry out more easily, so keep a close eye and consider marinating a little less time to maintain juiciness.
Is pineapple juice necessary for the marinade?
Pineapple juice adds a natural sweetness and helps tenderize the chicken with its enzymes. While you can substitute with orange juice, the signature tropical flavor won’t be quite the same.
How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 4 hours, but overnight marination is ideal to let the flavors fully penetrate the meat.
Can I make this recipe without a grill?
Yes! You can cook the chicken in a hot grill pan or broil it in the oven. Just watch closely to avoid burning the glaze, and adjust cooking time as needed.
What sides pair best with Hawaiian Grilled Teriyaki Chicken Recipe?
Steamed rice, grilled veggies, fresh salads, or even Hawaiian macaroni salad are fantastic options that complement the sweet and savory notes of the chicken perfectly.
Final Thoughts
This Hawaiian Grilled Teriyaki Chicken Recipe is one of those dishes that feels like a warm tropical getaway with every bite. It’s simple, packed with flavor, and versatile enough to fit any meal occasion. I truly hope you give it a try soon—it just might become your new favorite go-to recipe for grilling season or family dinners any time of the year.
Print
Hawaiian Grilled Teriyaki Chicken Recipe
- Prep Time: 4h 10m
- Cook Time: 15m
- Total Time: 4h 25m
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
Delicious Hawaiian Grilled Teriyaki Chicken combines tender, juicy boneless skinless chicken thighs marinated in a sweet and savory mixture of soy sauce, brown sugar, and pineapple juice. Grilled to perfection and finished with a reduced teriyaki glaze, this dish offers a perfect balance of tropical sweetness and smoky char, perfect for a quick and flavorful meal.
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 the Marinade: In a bowl, whisk together soy sauce, brown sugar, and pineapple juice until the sugar fully dissolves to create a balanced sweet and savory marinade.
- Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated for maximum flavor absorption.
- Refrigerate: Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to penetrate the meat deeply.
- Preheat the Grill: Heat your grill to medium-high and lightly oil the grates to prevent the chicken from sticking during cooking.
- Remove Chicken from Marinade: Take the chicken out of the marinade, letting excess drip off. Reserve the marinade for later use as a glaze.
- Grill the Chicken: Place the chicken on the grill and cook for 5-7 minutes per side, flipping once, until an internal temperature of 165°F (75°C) is reached, indicating the chicken is fully cooked and safe to eat.
- Make the Teriyaki Glaze: Pour the reserved marinade into a saucepan and simmer it over medium heat for 5 minutes until it thickens into a glaze.
- Glaze the Chicken: Brush the thickened glaze on the chicken during the final minutes of grilling to add a shiny, flavorful finish.
- Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes to seal in the juices before serving.
Notes
- For best flavor, marinate the chicken overnight.
- Make sure to cook the chicken to an internal temperature of 165°F (75°C) for food safety.
- Lightly oiling the grill grates helps prevent sticking and tearing of the chicken.
- The reserved marinade must be simmered before use as a glaze to eliminate any raw chicken bacteria.
- Serve with steamed rice or grilled vegetables for a complete meal.
