Easy Hawaiian Teriyaki Chicken Recipe

Bring the taste of the islands to your dinner table with this Easy Hawaiian Teriyaki Chicken recipe. Juicy, tender chicken thighs are marinated in a sweet and savory pineapple-soy glaze, then grilled to charred perfection.

If you’re looking for a quick weeknight dinner that tastes like a tropical vacation, you’ve found it. This Easy Hawaiian Teriyaki Chicken balances sweet, tangy pineapple juice with savory soy sauce, garlic, and ginger. It creates a sticky, caramelized glaze on the grill that your family will ask for week after week.

Here is how to make it from scratch.

Prep time: 10 mins | Cook time: 15 mins | Marinating time: 1 hour (or overnight) | Servings: 4-6

Ingredients

The Chicken:

• 2 lbs boneless, skinless chicken thighs (breasts work too, but thighs stay juicier!)

• 2 green onions, thinly sliced (for garnish)

The Hawaiian Teriyaki Marinade:

• 1 cup pineapple juice

• ½ cup soy sauce (or tamari for gluten-free)

• ⅓ cup brown sugar, packed

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 tbsp sesame oil

Step-by-Step Instructions

1. Marinate the Chicken

In a medium bowl or a large Ziploc bag, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil until the sugar is fully dissolved. Reserve about ¼ cup of the marinade and set it aside in the fridge to use as a basting sauce later. Add the chicken thighs to the remaining marinade, seal, and refrigerate for at least 1 hour (overnight is even better for maximum flavor!).

2. Preheat the Grill

Preheat your grill (or a cast-iron grill pan) to medium-high heat (about 400°F). Lightly oil the grates to prevent the chicken from sticking.

3. Grill to Perfection

Remove the chicken from the marinade, letting any excess drip off. Place the thighs on the grill. Cook for about 5 to 7 minutes per side.

4. Glaze it Up

During the last 2 minutes of cooking, brush the reserved ¼ cup of marinade generously over both sides of the chicken. This creates that beautiful, sticky, caramelized texture with the perfect amount of char. The chicken is done when the internal temperature reaches 165°F.

5. Rest and Serve

Remove the chicken from the grill and let it rest for 5 minutes to lock in the juices. Slice it up, garnish with plenty of fresh green onions, and serve!

💡 Pro-Tips for Success

• Serve it with: This chicken pairs beautifully over a bed of fluffy jasmine rice alongside some grilled pineapple rings or a fresh Hawaiian macaroni salad.

• No Grill? No Problem: You can easily bake this in the oven at 400°F for about 20 minutes, then pop it under the broiler for 2-3 minutes to get those crispy, charred edges.