Hawaiian Grilled Teriyaki Chicken
Juicy, sweet, and smoky—this island-inspired grilled chicken is bursting with flavor and perfect for summer cookouts!
If you love the bold, tropical flavors of Hawaii, you’re going to fall head over heels for this grilled teriyaki chicken! It’s marinated in a rich, sweet-and-savory blend of soy sauce, brown sugar, and pineapple juice, then grilled to caramelized perfection. Each bite is juicy, sticky, and packed with flavor—the kind of dish that makes your backyard feel like a beachside luau.
This Hawaiian-style teriyaki chicken is super simple to prep ahead of time and always a hit with kids and adults alike. Serve it with steamed rice, grilled pineapple slices, or a fresh summer salad for the ultimate tropical meal!
Ingredients
- 1½ lbs boneless, skinless chicken thighs
- 1 cup soy sauce
- 1 cup brown sugar, packed
- 1 cup pineapple juice (100% juice, not from concentrate preferred)
- 4 cloves garlic, chopped
- 1 tablespoon fresh ginger, minced
How to Make Hawaiian Grilled Teriyaki Chicken
1. Marinate the Chicken
Place the chicken thighs in a large bowl or gallon-sized Ziploc bag and set aside.
In a mixing bowl, whisk together the soy sauce, brown sugar, pineapple juice, garlic, and ginger until the sugar is completely dissolved.
Pour the marinade over the chicken. If using a bag, press out as much air as possible and seal tightly. If using a bowl, cover with plastic wrap and make it as air-tight as possible.
Refrigerate for at least 4 hours, preferably overnight for maximum flavor infusion.
2. Simmer the Marinade
Once the chicken has marinated, remove it from the bag and set it aside.
Important: Do not discard the marinade!
Pour the leftover marinade into a medium saucepan and bring it to a gentle simmer over medium heat. Simmer for 5–10 minutes, stirring occasionally, until slightly thickened. This ensures it’s safe to use as a glaze.
3. Grill the Chicken
Preheat your grill to medium-high heat.
Place the marinated chicken on the grill grates and brush with some of the hot, simmered marinade (use a clean brush and don’t dip it back after contact with raw meat).
Grill the chicken for about 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C). The sugars in the marinade will caramelize beautifully!
4. Serve with More Glaze
Transfer the grilled chicken to a serving platter or baking dish.
Drizzle the remaining hot teriyaki glaze over the top and garnish with optional extras like chopped green onions, sesame seeds, or grilled pineapple rings.
Serving Suggestions
Pair this Hawaiian grilled chicken with:
- Steamed jasmine or sticky rice
- Grilled pineapple or mango salsa
- Coconut coleslaw or a tropical fruit salad
- Toasted Hawaiian rolls for a tasty sandwich version!
Why You’ll Love This Recipe
- Perfectly tender and juicy chicken thighs
- Sweet, salty, and tropical marinade
- Easy to prep ahead for summer BBQs
- Tastes just like the islands!
Tips & Variations
- Use chicken breasts if you prefer leaner cuts, but thighs stay juicier on the grill.
- Want a thicker glaze? Add 1 tsp of cornstarch to the marinade before simmering.
- Grilling indoors? Use a grill pan or broil in the oven on high for 5–6 minutes per side.
Estimated Nutrition (Per Serving – 4 servings)
Calories: ~310 | Protein: ~28g | Carbs: ~24g | Fat: ~12g
This Hawaiian Grilled Teriyaki Chicken is everything you want in a summer dinner—easy, flavor-packed, and guaranteed to wow your guests. It’s like a mini vacation with every bite!
Fire up the grill, bring out the tropical vibes, and let the island flavors shine.
Aloha & enjoy!
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