Name: Hawaiian Teriyaki Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds boneless skinless chicken thighs, trimmed; 1 cup pineapple juice (100% juice); 1/2 cup low sodium soy sauce; 1/3 cup brown sugar, packed; 2 tablespoons honey; 2 tablespoons rice vinegar; 2 tablespoons toasted sesame oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon cornstarch; 2 tablespoons water (for cornstarch slurry); 1 cup pineapple chunks, fresh or canned, drained; 2 green onions, thinly sliced; 1 tablespoon toasted sesame seeds; red pepper flakes, to taste

Hawaiian Teriyaki Chicken Recipe hits that perfect sweet-salty spot with juicy chicken, sticky caramelized sauce, and a little island flair that tastes like vacation in a bowl. It works for busy weeknights, meal prep, or casual entertaining and takes about 35 minutes from start to finish. I tested versions of this so many times that my neighbors started “checking in” right around dinner time with suspiciously empty Tupperware.

Why Hawaiian Teriyaki Chicken Recipe Is Worth It

This Hawaiian Teriyaki Chicken Recipe gives you restaurant-level flavor with simple pantry ingredients. The sauce clings to the chicken, turns glossy, and tastes slightly smoky if you use a grill pan or outdoor grill.

You mix the marinade in one bowl, toss in the chicken, and cook it on the stove or grill while rice steams on the side. Cleanup stays easy, and leftovers taste even better the next day.

“This Hawaiian Teriyaki Chicken Recipe tastes like takeout from a beachside shack, but my kitchen stays clean and my wallet stays happy.” ★★★★★

Ingredients You Need

Chicken

2 pounds boneless skinless chicken thighs, trimmed
- Thighs stay juicy and handle high heat well.
- Use chicken breast if you prefer; slice it into thin cutlets so it cooks quickly.

Hawaiian teriyaki sauce

1 cup pineapple juice
- Use 100% juice, not a juice drink. Canned works great.
1/2 cup low sodium soy sauce
- Use tamari or coconut aminos for gluten free.
1/3 cup brown sugar, packed
- Light or dark both work; dark gives deeper molasses flavor.
2 tablespoons honey
- Adds shine and a thicker glaze.
2 tablespoons rice vinegar
- Plain white vinegar works in a pinch, use 1 tablespoon since it tastes sharper.
2 tablespoons toasted sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
- Use 1 teaspoon ground ginger if you do not have fresh.
1 tablespoon cornstarch
- Mix with 2 tablespoons water to thicken the sauce.

Optional add ins and toppings

1 cup pineapple chunks, fresh or canned, drained
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Red pepper flakes, to taste, if you like heat

Pantry shortcuts and brand notes

Use jarred minced garlic and ginger if you want to save time on chopping.
Use a good quality low sodium soy sauce so the sauce does not taste too salty.
Use canned pineapple juice from brands that label 100% juice to avoid extra sugar and additives.

Equipment

Mixing bowl or large zip top bag for marinating
Whisk
Large skillet, grill pan, or outdoor grill
Small saucepan for reducing the sauce
Tongs
Cutting board and sharp knife
Measuring cups and spoons

Quick Tips & substitutions

Slice chicken into even pieces so everything cooks at the same rate.
Pat chicken dry before marinating so the sauce sticks better.
Marinate at least 20 minutes; aim for 2 to 4 hours for deeper flavor.
Use chicken breast instead of thighs, but keep the heat at medium and watch closely so it does not dry out.
Swap soy sauce with tamari or coconut aminos for gluten free needs.
Replace honey with maple syrup or extra brown sugar if you do not use honey.
Use canned pineapple chunks and juice to keep prep quick.
Grill the chicken for smoky flavor, or pan sear it if the weather does not cooperate.
Double the sauce ingredients if you want extra for drizzling over rice and veggies.
Stir the cornstarch slurry again right before you add it, so it does not clump.

How to Make Hawaiian Teriyaki Chicken Recipe

Mix the Hawaiian teriyaki marinade

Add pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger to a mixing bowl.
Whisk until the sugar dissolves and the mixture looks smooth.
Taste a small spoonful and adjust with a pinch of sugar or a splash of vinegar to balance sweet and tangy.

Marinate the chicken

Place the chicken thighs in a large zip top bag or shallow dish.
Pour about two thirds of the marinade over the chicken and set the rest aside in the fridge for the glaze.
Seal the bag, press out extra air, and massage the marinade into the chicken so every piece gets coated.
Chill at least 20 minutes and up to 8 hours; turn the bag once or twice if it sits longer.

Cook the chicken on the stove

Heat a large skillet over medium high heat and drizzle in a little oil.
Remove chicken from the marinade and let extra liquid drip off; discard used marinade.
Lay chicken in a single layer in the hot pan and avoid crowding; cook in batches if needed.
Sear 5 to 7 minutes per side until the chicken browns deeply and juices run clear.
Check the internal temperature with a thermometer; pull the chicken when it reaches 165°F.

Grill option

Heat a grill or grill pan to medium high and oil the grates lightly.
Place marinated chicken on the grill and cook 5 to 6 minutes per side.
Watch for flare ups since the marinade contains sugar; move pieces to a cooler zone if they darken too fast.
Pull the chicken when it reaches 165°F and rests with a nice char and caramelized edges.

Thicken the Hawaiian teriyaki glaze

Pour the reserved clean marinade into a small saucepan.
Bring it to a gentle boil over medium heat.
Stir cornstarch and water in a small bowl until smooth, then pour it into the bubbling sauce while you whisk.
Simmer 2 to 3 minutes until the sauce turns glossy and coats the back of a spoon.
Add pineapple chunks to the sauce if you want them warm and caramelized.

Finish and serve

Slice the cooked chicken into strips or leave the thighs whole.
Spoon the hot Hawaiian teriyaki glaze over the chicken and toss gently to coat.
Sprinkle with green onions, sesame seeds, and red pepper flakes if you like a little kick.
Serve over steamed rice, coconut rice, or cauliflower rice with extra sauce on the side.

Recipe Variations

Gluten free: Use tamari or certified gluten free soy sauce and check labels on vinegar and cornstarch.
Lower sugar: Cut brown sugar to 3 tablespoons and skip the honey; reduce the sauce a bit longer to thicken.
Low carb: Use a low carb sweetener that measures like sugar and serve over cauliflower rice or zucchini noodles.
Vegan: Swap chicken with extra firm tofu or tempeh, press it dry, marinate, then pan sear until golden.
Extra spicy: Add sriracha, gochujang, or more red pepper flakes to the sauce.
Extra pineapple: Add more pineapple chunks and grill them until they caramelize on the edges.

Ways to Serve Hawaiian Teriyaki Chicken Recipe

Spoon over jasmine rice with steamed broccoli or green beans.
Serve in lettuce cups with shredded carrots and cucumber for a lighter option.
Build rice bowls with brown rice, edamame, cabbage slaw, and avocado.
Make tacos with warm tortillas, shredded Hawaiian teriyaki chicken, pineapple salsa, and lime.
Top a big salad with sliced chicken, crunchy veggies, and a drizzle of extra sauce as dressing.
Pack in meal prep containers with rice and roasted veggies for easy lunches.

Storage Success

Cool the Hawaiian Teriyaki Chicken Recipe to room temperature, then store it in airtight containers in the fridge for up to 4 days. Keep the chicken and rice in separate containers if you want the texture to stay nice. Reheat gently on the stove with a splash of water or pineapple juice, or warm it in the microwave in short bursts and stir between each round. Freeze portions for up to 2 months, then thaw overnight in the fridge before reheating so the chicken stays tender.