Hawaiian Style Teriyaki Chicken Recipe
Ready to bring some island magic to your dinner table? Hawaiian Style Teriyaki Chicken is a dish that bursts with sweet, savory, and just a hint of tangy tropical flavors, all wrapped around juicy, caramelized chicken thighs. Every bite will transport you to a warm, breezy Hawaiian evening, whether you’re grilling outside or sizzling in your own kitchen. It’s a crowd-pleaser that’s equal parts comforting and exciting, and if you haven’t met this classic yet, you’re in for the most delicious introduction!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Hawaiian Style Teriyaki Chicken lies in its simple, pantry-friendly ingredients. Each one plays an essential role, from giving the chicken its irresistible golden glaze to infusing a subtle tropical vibe that sets it apart from any other teriyaki. Grab these, and you’re halfway to paradise!
- Chicken thighs: These stay juicy and soak up all the flavors; boneless and skinless for speedy cooking and easy eating.
- Soy sauce: Lends the perfect salty depth and umami base for the marinade.
- Brown sugar: Balances the saltiness with sweet, rich caramel notes that help create a beautiful glaze.
- Pineapple juice: Infuses every bite with mild tropical acidity and authentic island flair.
- Rice vinegar: Adds a bright, tangy lift that keeps the dish from feeling overly sweet or heavy.
- Water: Helps to mellow and dilute the marinade just enough for the perfect balance.
- Garlic cloves, minced: Fresh garlic gives a punchy kick that wakes up the marinade.
- Fresh ginger, grated: Brings warmth and zesty complexity to every mouthful.
- Cornstarch (optional): For those who like their sauce extra thick and glossy.
- Water (for cornstarch slurry): Whisk this with cornstarch to prevent clumps if you’re thickening your sauce.
- Sliced green onions and sesame seeds: Optional, but highly recommended for a burst of color and crunch!
How to Make Hawaiian Style Teriyaki Chicken
Step 1: Mix Up the Marinade
Start by grabbing a medium bowl and whisking together the soy sauce, brown sugar, pineapple juice, rice vinegar, water, minced garlic, and freshly grated ginger. Take a second to inhale the aroma—this mixture sets the stage for all the magic! The pineapple juice gently tenderizes the chicken, while the ginger and garlic add a pop of bright, bold flavor. If you love that classic sweet-savory balance, don’t skimp on the brown sugar.
Step 2: Marinate the Chicken
Put the chicken thighs into a large resealable bag or spacious container, then pour in the marinade. Seal it up tight and give everything a gentle squish to coat the chicken evenly. Pop it in the refrigerator for at least two hours, though overnight works wonders if you’ve got the time—the longer marination lets those flavors really seep in for truly unforgettable Hawaiian Style Teriyaki Chicken.
Step 3: Get Cooking!
When you’re ready to cook, preheat your grill or a large skillet over medium-high heat. Take the chicken out of the marinade (don’t toss the marinade, though—you’ll want it for the sauce!) and let any excess drip off. Grill or pan-cook the chicken for about 5 to 6 minutes per side. You’re aiming for a tantalizing char on the outside and fully-cooked, oh-so-juicy chicken on the inside.
Step 4: Optional—Make the Saucy Finish
For extra deliciousness, pour the reserved marinade into a small saucepan. Bring it to a boil (crucial for food safety), then lower the heat and let it gently simmer for 5 to 7 minutes. Want a luscious, silky sauce for drizzling? Stir together a tablespoon each of cornstarch and water, then whisk it into the sauce. Cook for another minute or two until it thickens and glistens—that’s your finishing touch!
Step 5: Plate and Garnish
Arrange the hot chicken on a serving platter and drizzle with some of that vibrant teriyaki sauce. Scatter a handful of sliced green onions and a sprinkle of sesame seeds over the top for irresistible color and a little extra crunch. Your Hawaiian Style Teriyaki Chicken is now ready to wow your guests!
How to Serve Hawaiian Style Teriyaki Chicken
Garnishes
Sprinkle plenty of freshly sliced green onions and toasted sesame seeds over your chicken just before serving. These not only brighten up the plate visually but also add a welcome contrast in texture and a burst of freshness that enhances the overall dish.
Side Dishes
The classic sidekick for Hawaiian Style Teriyaki Chicken is a generous scoop of steamed white rice—it’s perfect for catching all that extra sauce. Traditional Hawaiian macaroni salad or sweet, caramelized grilled pineapple are also fantastic options. The slight creaminess of the mac salad or the caramelized sugars in the pineapple play beautifully with the savory, umami-rich flavors.
Creative Ways to Present
Want to mix things up? Slice the cooked chicken and tuck it into warm, fluffy Hawaiian rolls for irresistible sliders. Or skewer chunks of chicken with grilled pineapple and bell peppers for a fun, crowd-friendly kebab. You can even pile it on top of a fresh salad with crispy greens, cucumber, and carrots for a lighter, still-tropical meal.
Make Ahead and Storage
Storing Leftovers
Got leftover Hawaiian Style Teriyaki Chicken? Store cooled chicken in an airtight container in the refrigerator for up to four days. Keep any extra sauce separately, so you can drizzle it fresh over reheated portions.
Freezing
This chicken freezes like a dream! After cooling, place the chicken in a freezer-safe container or zipper bag, remove as much air as possible, and label with the date. You can freeze it for up to three months. Flavor and texture stay spot-on, making this a perfect make-ahead meal.
Reheating
To reheat, place chicken (and sauce, if using) in a covered skillet over medium-low heat until warmed through. If you’re in a hurry, the microwave also works—just cover to prevent drying out. A quick splash of pineapple juice or water helps keep the chicken moist as it reheats.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well, but they’re a touch leaner, so watch the cooking time carefully to keep them juicy. Adjust the cook time as needed and pull them off the grill as soon as they’re just cooked through.
Is it okay to marinate the chicken overnight?
Yes, and it’s actually encouraged for the most flavorful Hawaiian Style Teriyaki Chicken! Overnight marinating gives the soy, pineapple, and aromatics even more time to work their delicious magic.
Can I bake this recipe instead of grilling?
Definitely! Arrange marinated chicken on a foil-lined baking sheet and bake at 425°F (220°C) for 20-25 minutes, turning once, until the chicken is cooked through and caramelized in spots. Finish under the broiler for extra color if desired.
Does the sauce need to be cooked before serving?
Yes, it’s important to bring the marinade to a full boil if you plan to use it as a sauce. This ensures food safety and also helps meld the flavors before thickening with cornstarch if you like.
What’s the best way to get that caramelized finish on the chicken?
Medium-high heat and a little patience! Use a hot grill or skillet and avoid moving the chicken too frequently. Let it sear undisturbed to develop that signature, slightly sticky caramelization that makes Hawaiian Style Teriyaki Chicken so irresistible.
Final Thoughts
You’re just a handful of ingredients away from a little taste of aloha at your own table! Whether you’re sharing with family or impressing friends, this Hawaiian Style Teriyaki Chicken brings sunny, island-style flavors and a bit of fun to any meal. Trust me: once you try it, you’ll be dreaming up new reasons to make it again and again.
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Hawaiian Style Teriyaki Chicken Recipe
- Total Time: 2 hours 22 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Hawaiian Style Teriyaki Chicken recipe combines sweet and savory flavors in a delicious marinade that is perfect for grilling or pan-cooking. The juicy chicken thighs are marinated in a homemade teriyaki sauce with a hint of pineapple, then cooked to perfection and served with a flavorful glaze.
Ingredients
Chicken:
- 2 lbs boneless, skinless chicken thighs
Marinade:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup pineapple juice
- 2 tbsp rice vinegar
- 2 tbsp water
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
Optional Thickening:
- 1 tbsp cornstarch
- 1 tbsp water (for cornstarch slurry)
Garnish:
- sliced green onions and sesame seeds
Instructions
- Marinate the Chicken: In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, water, garlic, and ginger. Marinate chicken thighs in the mixture for at least 2 hours.
- Cook the Chicken: Grill or cook chicken for 5–6 minutes per side until fully cooked and caramelized.
- Optional Sauce: Simmer leftover marinade in a saucepan. Thicken with cornstarch slurry if desired.
- Serve: Drizzle extra sauce over cooked chicken and garnish with green onions and sesame seeds.
Notes
- Pair with steamed rice, macaroni salad, or grilled pineapple.
- Use chicken breasts if preferred, adjusting cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling or Pan-Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 360
- Sugar: 15g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 140mg
