Hawaiian Grilled Teriyaki Chicken Recipe
Take your taste buds on a trip to the islands with this mouthwatering Hawaiian Grilled Teriyaki Chicken. Juicy, tender chicken thighs are marinated in a sweet and savory teriyaki sauce infused with pineapple juice, fresh garlic, and ginger, then grilled to perfection for a smoky, caramelized finish. This dish is perfect for summer cookouts, family dinners, or whenever you’re craving a tropical-inspired meal that’s both comforting and flavorful.
Ingredients
- 1½ pounds boneless, skinless chicken thighs
- 1 cup soy sauce (low-sodium preferred)
- 1 cup brown sugar, packed
- 1 cup pineapple juice (fresh or canned, no added sugar)
- 4 cloves garlic, finely chopped
- 1 tablespoon freshly grated ginger
Instructions
Step 1: Prepare the Chicken
Place the chicken thighs in a large bowl or a gallon-sized zip-top bag. Pat them dry with a paper towel to help the marinade adhere better. Set aside while you prepare the marinade.
Step 2: Make the Teriyaki Marinade
In a medium-sized mixing bowl, combine the soy sauce, brown sugar, pineapple juice, chopped garlic, and grated ginger. Whisk until the brown sugar is fully dissolved and the mixture is well blended. This marinade is the key to achieving that signature balance of sweet, salty, and tangy flavors that make Hawaiian-style teriyaki so irresistible.
Step 3: Marinate the Chicken
Pour the marinade over the chicken in the bowl or bag. If using a bag, carefully press out as much air as possible before sealing to ensure the chicken is evenly coated. If using a bowl, cover tightly with plastic wrap. Refrigerate the chicken and let it marinate for at least 4 hours, preferably overnight for the deepest flavor.
Step 4: Simmer the Marinade
Once you’re ready to grill, remove the chicken from the marinade and set it aside. Do not discard the marinade. Pour the leftover marinade into a medium saucepan and bring it to a gentle simmer over medium heat. Allow it to cook for 5 to 10 minutes, stirring occasionally, until slightly thickened. This step is essential for safety and adds a rich, glaze-like consistency to the sauce.
Step 5: Grill the Chicken
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Place the chicken thighs on the grill and brush them with some of the hot, simmered marinade. Grill for 5 to 7 minutes per side, depending on the thickness of the thighs, until the chicken reaches an internal temperature of 165°F. Avoid dipping the brush back into the sauce after touching raw chicken—this ensures food safety.
Step 6: Glaze and Serve
Transfer the cooked chicken to a serving platter or baking dish. Pour the remaining hot marinade over the chicken to create a delicious, sticky glaze. Garnish with freshly chopped green onions or sesame seeds if desired, and serve immediately.
Serving Suggestions
This Hawaiian Grilled Teriyaki Chicken pairs beautifully with a variety of sides:
- Steamed white rice or coconut rice
- Grilled pineapple slices
- Stir-fried vegetables or a tropical salad
- Hawaiian macaroni salad for an authentic island plate lunch
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or extra sauce to keep the chicken moist.
Final Thoughts
This Hawaiian Grilled Teriyaki Chicken is a simple yet flavorful dish that brings a taste of the islands right to your backyard grill. With its sweet pineapple and savory soy base, it’s a guaranteed crowd-pleaser for all ages. Whether served at a summer cookout or a cozy weeknight dinner, it’s a recipe you’ll come back to again and again.