Escape to the islands with just one bite of this Hawaiian Grilled Teriyaki Chicken! Sweet, savory, smoky, and tangy, this recipe captures the essence of Hawaii’s backyard BBQ traditions, bringing bold Polynesian flavors straight to your table.

Made with a simple marinade of soy sauce, brown sugar, pineapple juice, garlic, and ginger, this dish is big on flavor yet incredibly easy to prepare. Whether you’re throwing a luau party or just want to break free from boring weeknight meals, this is your go-to summer staple.

🌴 Why You’ll Love This Recipe

Authentic Flavor: Inspired by classic Hawaiian plate lunches and BBQ joints.
Easy to Prepare: Minimal ingredients and prep, just marinate and grill.
Juicy and Tender: Chicken thighs stay moist and flavorful.
Perfect for Grilling: Char marks plus caramelized marinade = flavor explosion.
Family-Friendly: Sweetness from pineapple juice makes it a hit with kids.

🛒 Ingredients Breakdown

Here’s everything you need to make this tropical grilled favorite:

🍗 Chicken:

1 1/2 lbs Chicken Thighs (boneless, skinless)
Chicken thighs are ideal—they’re juicy, rich in flavor, and more forgiving on the grill than breasts.

🍍 Teriyaki Marinade:

1 cup Soy Sauce
Provides deep umami base flavor.
1 cup Brown Sugar (packed)
Gives a caramel-like sweetness and helps with grill caramelization.
1 cup Pineapple Juice
Adds tropical sweetness and tenderizes the chicken.
4 Garlic Cloves (chopped)
Aromatic and essential to balance the sweetness.
1 tbsp Fresh Ginger (minced)
Bright and slightly peppery, bringing out traditional teriyaki flavor.

Tip: Use freshly squeezed pineapple juice if possible for the best flavor.

👨‍🍳 Instructions: Step-by-Step

1️⃣ Marinate the Chicken

Place chicken thighs in a large bowl or gallon-sized zip-top bag.

In a separate bowl, whisk together the soy sauce, brown sugar, pineapple juice, garlic, and ginger until the sugar dissolves completely.

Pour the marinade over the chicken. Seal the bag or cover the bowl tightly. Marinate for at least 4 hours, but preferably overnight in the refrigerator.

Marination Tip: The longer the chicken sits, the deeper the flavor. Overnight gives the best results.

2️⃣ Simmer the Marinade (for basting & sauce)

After marinating, remove the chicken from the bag and set aside. DO NOT use the marinade raw.

Instead, pour the leftover marinade into a saucepan and bring it to a simmer over medium heat. Simmer for 5–10 minutes to kill any bacteria and thicken slightly.

Safety note: Only use boiled marinade for basting and serving to ensure it’s food-safe.

3️⃣ Grill the Chicken

Heat a grill or grill pan to medium-high (around 400°F/200°C).

Place the marinated chicken thighs on the hot grill. Cook for about 6–7 minutes per side, or until nicely charred and the internal temperature reaches 165°F (74°C).

While grilling, brush some of the hot marinade over the chicken, but don’t double-dip your brush.

4️⃣ Serve with Sauce

Once cooked, place the chicken thighs in a dish and pour remaining hot teriyaki sauce over the top.

Serve immediately while hot, tender, and sticky with flavor.

🍽️ Serving Suggestions

This dish pairs well with classic Hawaiian or Asian-inspired sides:

Steamed White or Jasmine Rice
Grilled Pineapple Slices
Macaroni Salad (Hawaiian-style)
Stir-Fried Vegetables
Coconut Rice or Cilantro Lime Rice
Toasted King’s Hawaiian Rolls

Top it off with scallions, sesame seeds, or a light sprinkle of chili flakes for some kick.

🔁 Make-Ahead, Storage & Reheating Tips

Make-Ahead: Marinate chicken the night before. You can even grill it ahead and reheat over low heat.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze uncooked marinated chicken for up to 2 months. Thaw in fridge before grilling.
Reheating: Warm gently in a covered pan with a splash of water or microwave on low to avoid drying out.

🧠 Pro Tips & Variations

Idea	What It Does
Use Chicken Breasts or Wings	Still delicious—just adjust grill times
Add Red Pepper Flakes	For a spicy version
Pineapple Chunks in Sauce	Adds texture and fresh bursts of flavor
Skewer Option	Cut thighs into chunks and make kebabs
Pan Sear Instead of Grill	Use a cast iron pan for stovetop cooking

🤔 Frequently Asked Questions

Can I use store-bought teriyaki sauce instead of making the marinade?
Yes, but the homemade version is fresher and has a unique pineapple sweetness that bottled sauces often lack.

What if I don’t have a grill?
Use a grill pan or a cast-iron skillet on the stovetop. You can also bake it at 425°F for 25–30 minutes, then broil for a few minutes for caramelization.

Can I make this dish for a crowd?
Absolutely! Just double or triple the ingredients and batch-grill or bake the chicken.