If you’re looking for a dish that’ll instantly transport you to a sun-soaked island getaway, look no further than Hawaiian Grilled Teriyaki Chicken. This recipe brings together juicy grilled chicken thighs and a luscious homemade teriyaki sauce, bursting with the tropical sweetness of pineapple and the savory kick of soy, garlic, and ginger. Every bite is a perfect balance of sweet, savory, and smoky, with just enough tang to keep things vibrant. Whether you’re firing up the grill for a weekend barbecue or just looking to jazz up a weeknight dinner, this Hawaiian Grilled Teriyaki Chicken is guaranteed to be a crowd-pleaser!

Ingredients You’ll Need
The beauty of this Hawaiian Grilled Teriyaki Chicken lies in its simple but thoughtfully chosen ingredients. Each one plays a crucial role in creating layers of flavor, whether it’s the juicy chicken, the bold sauce, or the fresh garnishes.
- Boneless, skinless chicken thighs (2 pounds): These stay super juicy on the grill and soak up flavor beautifully, making them perfect for this recipe.
- Soy sauce (¾ cup): Delivers that essential salty, umami backbone for the teriyaki sauce.
- Brown sugar (½ cup): Adds delicious caramel-like sweetness and helps the sauce caramelize on the grill.
- Pineapple juice (¼ cup): The secret ingredient for fruity tropical notes—don’t skip it!
- Rice vinegar (2 tablespoons): Brightens the sauce with a subtle tang, balancing sweetness.
- Sesame oil (2 tablespoons): Gives the sauce its deep, nutty aroma and signature flavor.
- Garlic, minced (3 cloves): Infuses the sauce with a punchy, savory warmth.
- Fresh ginger, grated (1 tablespoon): Brings a peppery, fresh zing that makes the teriyaki irresistible.
- Cornstarch + water slurry (1 tablespoon cornstarch + 2 tablespoons water): This combo thickens the sauce, making it clingy and luscious.
- Sliced green onions (2 tablespoons, for garnish): Adds freshness and color right at the finish.
- Sesame seeds (1 tablespoon, optional): Sprinkling these on top gives a lovely nutty crunch and visual appeal.
How to Make Hawaiian Grilled Teriyaki Chicken
Step 1: Make the Teriyaki Sauce
Start by combining soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, minced garlic, and grated ginger in a medium saucepan. Bring everything to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar and avoid any sticking. While that simmers, whisk together cornstarch and water in a little bowl, then slowly stir the slurry into the sauce. Let it cook for another 2–3 minutes until the sauce thickens up and gets glossy. Once it’s just right, take the pan off the heat and allow the sauce to cool slightly—it will thicken a bit more as it cools.
Step 2: Marinate the Chicken
Time to infuse those chicken thighs with flavor! Place the chicken in a large resealable bag or shallow container, then pour half of your luscious teriyaki sauce over the top. Press out the extra air, seal it up, and massage everything together so the chicken gets evenly coated. Pop it in the fridge and let it marinate for at least an hour—overnight is even better if you want bold, deep flavor. Don’t forget to save the rest of your sauce for basting and serving later.
Step 3: Grill the Chicken
When you’re ready to grill, preheat your grill to medium-high heat. Remove the marinated chicken thighs from the marinade (letting any excess drip off), and lay them out on the hot grates. Grill for 5–7 minutes per side, brushing with some of your reserved teriyaki sauce as they cook, until they develop beautiful char marks and are cooked all the way through. Once done, transfer the chicken to a serving platter and get ready for garnishing magic.
Step 4: Garnish and Serve
To make your Hawaiian Grilled Teriyaki Chicken really shine, sprinkle the finished chicken with sliced green onions and (if you like) a good shower of sesame seeds. Serve with a little extra warm teriyaki sauce for dipping or drizzling if you’re feeling extra indulgent.
How to Serve Hawaiian Grilled Teriyaki Chicken

Garnishes
Your Hawaiian Grilled Teriyaki Chicken deserves to look as festive as it tastes! Freshly sliced green onions bring a crisp crunch and color, while a sprinkle of toasted sesame seeds adds a nutty pop. For a touch of pure Hawaiian flair, you can even add a few small wedges of grilled pineapple or a dusting of fresh chili flakes for a subtle kick.
Side Dishes
This chicken practically begs to be served with classic sides like warm steamed rice (jasmine or sticky rice are both delicious), grilled pineapple rings, or a bright tropical slaw. Another favorite: a pile of roasted or stir-fried vegetables to catch all that extra teriyaki glaze. If you want to go all-out, try adding Hawaiian-style macaroni salad for the full island experience!
Creative Ways to Present
Think beyond the platter! For a playful party approach, slice your Hawaiian Grilled Teriyaki Chicken and serve it as part of a colorful bowl with rice, veggies, and extra pineapple. Make sliders by sandwiching the chicken on soft Hawaiian rolls with a bit of slaw, or skewer them with veggies for a vibrant kebab presentation. Don’t be afraid to have fun with it—this dish shines at picnics, potlucks, or casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftover Hawaiian Grilled Teriyaki Chicken, let it cool completely before placing it in an airtight container. It’ll stay fresh in the refrigerator for up to three days. Store any extra teriyaki sauce separately to keep the chicken from getting too soggy, and use it for reheating or drizzling over rice and veggies later.
Freezing
Good news for meal preppers: this dish freezes beautifully! Arrange cooled chicken thighs in a single layer on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer-safe bag. Your Hawaiian Grilled Teriyaki Chicken will keep its flavor and texture for up to two months—even the sauce can be frozen separately in small containers for future use.
Reheating
For best results, reheat Hawaiian Grilled Teriyaki Chicken gently to preserve its juiciness. Warm in a covered skillet over low heat with a splash of water or extra sauce, or reheat in the oven at 325°F covered with foil until steaming hot. The microwave works in a pinch—just be sure to cover the chicken and reheat in short bursts so it doesn’t dry out.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well, though they can cook a bit faster and may be slightly less juicy than thighs. Just keep an eye on the grill and pull them off when they reach 165°F so they stay tender.
Is there a substitute for pineapple juice?
If you don’t have pineapple juice, try orange juice for a similar hint of sweetness and acidity. While it’ll change the flavor profile slightly, it’s still delicious and keeps that island-inspired vibe alive.
Can I cook Hawaiian Grilled Teriyaki Chicken indoors?
Definitely! A grill pan on the stove works wonderfully and still delivers great grill marks and flavor. You can also bake the chicken at 400°F for 25–30 minutes, basting with the sauce for extra flavor.
How long should I marinate the chicken?
For the deepest flavor, marinate overnight if possible. If you’re short on time, even an hour makes a noticeable impact. Just remember—the longer you marinate, the more pronounced those tropical teriyaki notes will be.
Is Hawaiian Grilled Teriyaki Chicken gluten-free?
The main ingredient to watch is the soy sauce, which often contains wheat. For a gluten-free version, use tamari or a certified gluten-free soy sauce and double-check the rest of your pantry staples.
Final Thoughts
If you’re dreaming of a meal that’s irresistibly tasty, a little bit tropical, and perfect for sharing, Hawaiian Grilled Teriyaki Chicken checks all the boxes. Try it once and you’ll be hooked! Fire up that grill, gather your favorite people, and let this dish turn any meal into a Hawaiian celebration right at home.
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Hawaiian Grilled Teriyaki Chicken Recipe
- Total Time: 30 minutes (active)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a taste of the tropics with this Hawaiian Grilled Teriyaki Chicken recipe. Tender chicken thighs marinated in a flavorful teriyaki sauce, grilled to perfection, and garnished with green onions and sesame seeds.
Ingredients
Marinade:
- 2 pounds boneless, skinless chicken thighs
- ¾ cup soy sauce
- ½ cup brown sugar
- ¼ cup pineapple juice
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
Garnish:
- 2 tablespoons sliced green onions
- 1 tablespoon sesame seeds (optional)
Instructions
- Prepare the Teriyaki Sauce: In a medium saucepan, combine soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, garlic, and ginger. Simmer, thicken with cornstarch slurry, and cool.
- Marinate the Chicken: Place chicken thighs in a bag, add half of the sauce, marinate, and refrigerate.
- Grill the Chicken: Preheat grill, cook chicken thighs for 5–7 minutes per side, basting with reserved sauce.
- Serve: Garnish chicken with green onions and sesame seeds before serving.
Notes
- Pairs well with grilled pineapple, steamed rice, or a fresh tropical slaw.
- Chicken can also be cooked in a grill pan or baked at 400°F for 25–30 minutes.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 310
- Sugar: 12g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 120mg