Hawaiian Grilled Teriyaki Chicken Recipe
If you’re dreaming of warm island breezes and the sizzle of the grill, this Hawaiian Grilled Teriyaki Chicken will absolutely delight your senses! With tender, juicy chicken infused with pineapple-sweetened teriyaki marinade and a whisper of ginger and garlic, every bite is packed with the essence of Hawaii. It’s perfect for backyard barbecues or weeknight family dinners—a guaranteed crowd-pleaser that brings vacation vibes straight to your table. Whether you’re a grilling pro or just love bold, crave-worthy flavors, this dish is a must-try for anyone searching for a fun twist on classic chicken recipes.
Ingredients You’ll Need
One of the most wonderful things about Hawaiian Grilled Teriyaki Chicken is that the ingredient list is short, simple, and specifically chosen to ensure maximum flavor. Each piece in this flavorful puzzle plays a key role, from spa-like aromatics to tropical sweetness—a true celebration of color and taste!
- Chicken Thighs: Boneless, skinless thighs are incredibly juicy and hold up well on the grill, absorbing all the marinade’s goodness.
- Soy Sauce: This forms the savory base; use low-sodium if you’d like more control over the saltiness.
- Pineapple Juice: Adds natural sweetness and a tangy Hawaiian flair that brightens the whole dish.
- Brown Sugar: Gives the marinade its classic sweet depth and helps create caramelization on the grill.
- Rice Vinegar: A splash of acid balances the sweetness and keeps flavors vibrant.
- Garlic: Freshly minced cloves provide a warm, aromatic background you can’t skip.
- Ginger: Grated ginger adds zesty warmth and that signature teriyaki kick.
- Sesame Oil: Just a tablespoon brings irresistibly nutty, toasty undertones.
- Cornstarch (optional): If you like your sauce thicker for dipping or drizzling, this is your easy trick.
- Water: To mix with cornstarch for a smooth, silky thickening slurry.
- Green Onions and Sesame Seeds: These are for a final burst of color, crunch, and toasty flavor right before serving.
How to Make Hawaiian Grilled Teriyaki Chicken
Step 1: Mix Up the Marinade
In a medium bowl, whisk together your soy sauce, pineapple juice, brown sugar, rice vinegar, garlic, ginger, and sesame oil until well combined. This vibrant marinade is the soul of your Hawaiian Grilled Teriyaki Chicken, blending tropical sweetness with savory and aromatic notes. Be sure to set aside half a cup before adding the chicken—this will become your secret weapon for basting and a luscious glaze later on!
Step 2: Marinate the Chicken
Place your chicken thighs in a large resealable bag or a shallow dish, then pour the remaining marinade over them, turning to coat each piece thoroughly. Let the chicken soak up all those incredible flavors for at least two hours in the fridge—overnight if you can wait! The longer it marinates, the more pronounced the sweet and tangy teriyaki flavor will be in every juicy bite.
Step 3: Fire Up the Grill
Preheat your grill to medium-high heat, letting those grates get nice and hot. Remove the chicken from the marinade (discard that used portion), letting any excess drip off. Place the thighs on the grill and cook for 5 to 7 minutes per side, basting every so often with your reserved marinade to lock in moisture and layer on that bold Hawaiian Grilled Teriyaki Chicken flavor. Grill until the chicken reaches an internal temperature of 165°F for ultimate juiciness and safety.
Step 4: Make a Thick Teriyaki Sauce (Optional)
If you love serving your chicken with a glossy sauce, now’s the time to shine. Pour your reserved marinade into a small saucepan and bring it to a gentle simmer. Meanwhile, mix cornstarch and water into a smooth slurry, then stir it into the simmering sauce. Cook for a few minutes, stirring constantly, until the sauce thickens to your liking. This extra step adds an irresistible finishing touch, perfect for drizzling over the sliced chicken or a mound of fluffy rice.
Step 5: Garnish and Serve
When your Hawaiian Grilled Teriyaki Chicken is off the grill and resting, slice green onions and sprinkle them alongside toasty sesame seeds atop each serving. These finishing touches add crunch, color, and a pop of fresh flavor that’s simply unbeatable.
How to Serve Hawaiian Grilled Teriyaki Chicken
Garnishes
Never underestimate the power of a simple garnish! For classic island flair, scatter lots of sliced green onions and a generous sprinkle of sesame seeds over the top of your piping hot Hawaiian Grilled Teriyaki Chicken. If you want to go all out, add thinly sliced red chili, a wedge of lime, or even grilled pineapple chunks for a garnish that bursts with color and flavor.
Side Dishes
This chicken is a flavor bomb on its own, but pairing it with the right sides turns your meal into a true Hawaiian feast. Steamed jasmine or sushi rice is a must, soaking up all that extra sauce. Try serving it with grilled pineapple slices, a simple cucumber salad, or even a chilled macaroni salad for a classic plate lunch experience—each bite will transport you to the islands!
Creative Ways to Present
Let’s turn dinner into a little tropical adventure! Serve your chicken over a bed of coconut rice in pineapple “boats” for a show-stopping dinner party platter. Or, slice the chicken and tuck it into warm Hawaiian sweet rolls with a smear of thickened sauce for irresistible sliders. Even skewering the marinated chicken onto sticks before grilling makes for fun, party-ready kabobs—your options are as limitless as your imagination!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftovers, Hawaiian Grilled Teriyaki Chicken keeps beautifully in the fridge. Let the chicken cool completely, then transfer to an airtight container. It’ll stay juicy and flavorful for up to 4 days, making it perfect for meal prep or quick lunches throughout the week.
Freezing
Need to stash some away? Cool the cooked chicken thoroughly, then wrap each thigh individually in plastic wrap before placing in a freezer-safe container or zip-top bag. This way, you can take out just what you need! The chicken will keep its tropical flavors for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Reheating
When you’re ready to enjoy your Hawaiian Grilled Teriyaki Chicken again, gently reheat it in the microwave or oven. Cover with foil if you choose the oven to keep it moist, and add a spoonful of reserved sauce or a splash of pineapple juice to revive its saucy deliciousness. Avoid high heat, as that can dry out the chicken—low and slow is the secret to keeping every bite just as tasty as day one!
FAQs
Can I use chicken breasts instead of thighs for Hawaiian Grilled Teriyaki Chicken?
Absolutely! While chicken thighs are especially juicy and forgiving on the grill, you can swap in boneless, skinless chicken breasts. Just keep an eye on the grill—breasts cook a little faster, so remove them from the heat as soon as they reach 165°F to avoid dryness.
What if I don’t have a grill—can I make this indoors?
No need to worry! Hawaiian Grilled Teriyaki Chicken is just as mouthwatering when cooked on a stovetop grill pan or even baked in the oven. For the oven method, bake at 425°F for about 20 minutes, broiling for an additional 2-3 minutes to caramelize the top.
Can I marinate the chicken for less than two hours?
While two hours is the sweet spot for major flavor, even 30 minutes of marinating will give you a wonderful result. If you’re in a rush, try scoring the chicken thighs with a few shallow cuts before marinating—this helps the marinade penetrate quickly.
Is this dish gluten-free?
Hawaiian Grilled Teriyaki Chicken is naturally gluten-free if you swap in gluten-free soy sauce (often labeled as tamari), so everyone at your table can dig in worry-free!
Can I double the marinade for extra sauce?
Yes, and it’s a clever idea! Just be sure to set aside the portion you want to use as sauce before marinating the chicken, to avoid cross-contamination. Simmer and thicken it as needed for plenty of extra teriyaki goodness for drizzling or dipping.
Final Thoughts
Bring a bit of paradise to your dinner table and let the irresistible flavors of Hawaiian Grilled Teriyaki Chicken brighten up your next meal. Whether you’re hosting friends or just craving something sweet, savory, and a little tropical, this recipe always delivers a mini getaway on a plate. Trust me, your grill (and your taste buds) will thank you—give it a try and watch it become an instant family favorite!
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Hawaiian Grilled Teriyaki Chicken Recipe
- Total Time: 30 minutes (plus marinating)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Hawaiian Grilled Teriyaki Chicken recipe brings the flavors of the islands to your backyard grill. Juicy chicken thighs marinated in a sweet and savory teriyaki sauce with a hint of pineapple, perfect for a summer BBQ.
Ingredients
Marinade:
- 1 cup soy sauce (or low-sodium soy sauce)
- 1 cup pineapple juice
- ½ cup brown sugar
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
Chicken:
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons cornstarch
- 2 tablespoons water
- Sliced green onions
- Sesame seeds
For Thickening (optional):
Garnish:
Instructions
- Prepare Marinade: In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Reserve ½ cup for basting.
- Marinate Chicken: Place chicken thighs in a bag, pour the marinade over them, and refrigerate for at least 2 hours.
- Grill Chicken: Preheat grill, grill chicken for 5–7 minutes per side, basting with reserved marinade.
- Optional Sauce: Simmer reserved marinade with cornstarch and water for a thicker sauce.
- Garnish and Serve: Garnish with green onions and sesame seeds before serving.
Notes
- Serve with steamed rice and grilled pineapple slices for an authentic Hawaiian meal.
- Chicken breasts can be used instead of thighs, but thighs are juicier on the grill.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian, Asian-Inspired
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 280
- Sugar: 14 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 115 mg
