Hawaiian Grilled Teriyaki Chicken

The moment you taste this authentic Hawaiian grilled teriyaki chicken thighs recipe, you'll be transported straight to the shores of Oahu. The perfect balance of sweet, savory, and tangy flavors infuses every bite of this juicy chicken. Unlike many mainland teriyaki versions, this recipe captures the true essence of Hawaiian teriyaki – slightly sweet with hints of ginger and garlic, complemented by the natural sweetness of pineapple. When the chicken hits the hot grill, the marinade caramelizes beautifully, creating an irresistible glaze that will have everyone asking for seconds.

Just last weekend, I made this for my neighbor's birthday luau, and people couldn't believe it wasn't from a local Hawaiian restaurant. Several guests asked for the recipe before they left! The secret was marinating the chicken overnight and basting it repeatedly during grilling. Even my friend who lived in Honolulu for five years said it reminded him of his favorite plate lunch spot on the North Shore.

Essential Ingredients and Selection Tips

• Chicken thighs: Boneless, skinless thighs are absolutely essential for this authentic recipe. While some might be tempted to substitute Hawaiian teriyaki chicken breast recipe variations, the dark meat of thighs provides more flavor and stays juicy throughout the grilling process. Look for thighs that are uniform in size for even cooking
• Soy sauce: Use good quality soy sauce as it forms the foundation of your marinade. I prefer dark soy sauce for its richer flavor, but low-sodium works well if you're watching your salt intake. The salty depth of the soy sauce balances perfectly with the sweetness from the other ingredients
• Brown sugar: This creates that classic caramelization when grilled and adds the perfect sweetness. Dark brown sugar works best as it contains more molasses, adding a deeper flavor that really makes this dish authentic
• Pineapple juice: Fresh is wonderful, but canned works perfectly too. The natural enzymes in pineapple juice help tenderize the meat while adding that quintessential Hawaiian tropical flavor. This ingredient is what makes Hawaiian teriyaki chicken with pineapple truly special
• Fresh ginger: Don't substitute powdered ginger here. Fresh ginger root has bright, spicy notes that are essential to authentic Hawaiian teriyaki. Look for firm pieces with smooth skin at your grocery store. Store unused ginger in the freezer for easy grating next time
• Garlic: Fresh cloves add that aromatic depth that makes this marinade irresistible. Mince it finely to release all the flavorful oils that will infuse the chicken

I've experimented with countless teriyaki recipes over the years, but this combination of ingredients consistently produces the most authentic Hawaiian flavor. When these ingredients meld together, they create that perfect harmony of sweet, salty, and umami that's instantly recognizable as true Hawaiian teriyaki.

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Detailed Cooking Instructions

Step 1: Done - Marinade Preparation

Begin by combining your soy sauce and brown sugar in a medium saucepan over medium heat. Stir constantly until the sugar completely dissolves – this should take about 3-4 minutes. Remove from heat and allow to cool for 5 minutes. Add the pineapple juice, minced garlic, and freshly grated ginger (about 1 tablespoon). Stir thoroughly to combine all ingredients. The mixture should have a rich brown color and smell fragrant with hints of garlic and ginger. Set aside 1/2 cup of this mixture for basting and serving later – store this portion in a separate container in the refrigerator.

Step 2: Done - Chicken Preparation

Place your chicken thighs between two pieces of plastic wrap and gently pound to an even thickness of about 1/2 inch. This ensures even cooking and maximum marinade absorption. Transfer the chicken to a large ziplock bag or shallow glass baking dish. Pour the remaining marinade over the chicken, making sure each piece is completely coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, but preferably overnight. For the best flavor penetration, turn the chicken occasionally if using a bag, or flip the pieces if using a dish.

Step 3: Done - Grill Preparation

When you're ready to cook, preheat your grill to medium-high heat (about 375-400°F). While the grill is heating, remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes – this helps it cook more evenly. Oil your grill grates thoroughly to prevent sticking. If you're planning to serve Hawaiian grilled teriyaki chicken and rice as a complete meal, this is the perfect time to start cooking your rice so everything will be ready simultaneously.

Step 4: Done - Grilling Process

Place the marinated chicken thighs on the preheated grill. Cook for approximately 5-6 minutes on the first side until you see nice grill marks and caramelization forming. Flip the chicken and cook for another 4-5 minutes on the second side. While the chicken cooks, take your reserved marinade and bring it to a full rolling boil in a small saucepan, then reduce to a simmer for about 5 minutes until it thickens slightly into a glaze. This cooking process makes it safe to use as a basting sauce. During the last 2 minutes of cooking, brush the chicken generously with this thickened teriyaki sauce to create a beautiful glaze.

Step 5: Done - Final Touches and Resting

Check that your chicken has reached an internal temperature of 165°F using a meat thermometer. Once done, transfer the chicken to a plate and tent loosely with aluminum foil. Let it rest for 5-10 minutes – this crucial step allows the juices to redistribute throughout the meat, ensuring each bite is perfectly moist. After resting, slice the chicken against the grain and drizzle with the remaining thickened teriyaki sauce before serving. For an authentic presentation, serve alongside grilled pineapple spears and steamed white rice.

I discovered the power of pineapple juice in teriyaki marinades during my visit to Oahu several years ago. A local chef explained that not only does it add flavor, but the natural enzymes break down proteins in the meat, creating that tender texture that's characteristic of authentic Hawaiian teriyaki. Now I never make teriyaki without it, and the difference is noticeable with every bite.

The Perfect Grilling Method

Achieving the ideal char while keeping the chicken juicy requires attention to your grill's hot spots. I've found that starting the chicken on the hottest part of the grill creates those beautiful caramelized marks, then moving it to a cooler section allows it to finish cooking through without burning. This two-zone grilling approach transformed my results, giving me restaurant-quality chicken every time.

Indoor Cooking Options

While grilling delivers the most authentic flavor, you can easily adapt this to a baked Hawaiian teriyaki chicken recipe during inclement weather. Simply preheat your oven to 425°F, place the marinated chicken on a foil-lined baking sheet, and bake for about 20-25 minutes, basting with the reserved sauce during the last 5 minutes. The results are still delicious, just with a slightly different flavor profile from the lack of smoke and char.

Serving Traditions

In Hawaii, teriyaki chicken is often served as part of a plate lunch – a beloved local tradition featuring a protein, two scoops of white rice, and macaroni salad. For an authentic experience, serve this chicken with simple white rice (calrose is traditional) and Hawaiian mac salad. The combination of flavors and textures creates a perfectly balanced meal that honors Hawaiian culinary traditions.

Make-Ahead Possibilities

This recipe works wonderfully for meal prep. I often grill a double batch on Sundays, then portion it with rice for quick lunches throughout the week. The flavor actually deepens over the first day, making leftovers something to look forward to. Store in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months for future easy meals.

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I learned the hard way about the importance of properly preparing the grill when my first attempt at this recipe resulted in chicken stuck to the grates. Now I make sure to thoroughly oil the grates before cooking, and I never turn the chicken until it naturally releases from the grill, which indicates it's ready to flip.

This easy Hawaiian grilled teriyaki chicken has become one of my signature dishes, requested by friends and family for everything from casual backyard gatherings to more formal celebrations. There's something magical about the combination of sweet, savory, and tangy flavors that appeals to virtually everyone, including picky eaters. While this recipe stays true to traditional Hawaiian teriyaki flavors, it's accessible enough for any home cook to master, regardless of experience level. The next time you're craving a taste of the islands, skip the takeout and try this authentic recipe instead – your taste buds (and dinner guests) will thank you.

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they may cook faster and be a little less juicy than thighs.

→ How long should I marinate the chicken?

It's best to marinate for at least 4 hours, but overnight gives the best flavor.

→ Can I cook this chicken in the oven?

Yes, you can bake it at 400°F for about 20-25 minutes, brushing with the sauce.

→ What sides go well with teriyaki chicken?

Serve it with rice, grilled vegetables, or a fresh green salad for a full meal.

→ Is the marinade safe to use after touching raw chicken?

Only use the marinade after you boil it for several minutes to kill any bacteria.