Hawaiian Teriyaki Chicken

There's something so satisfying about achieving juicy, sticky-sweet teriyaki chicken without turning on the grill or even a stovetop. This air fryer version of Hawaiian Teriyaki Chicken has quickly become one of my go-to recipes when I need a flavorful dinner without the mess. You get that crispy-edged chicken with rich caramelized glaze, and all it takes is a few pantry staples and under 30 minutes of cook time. It's quick, convenient, and packed with island-inspired flavor that feels like a little escape on a plate.

I remember testing this recipe on a rushed Tuesday evening. I had some boneless thighs and a craving for takeout-style teriyaki, but didn’t want to stand over a stove. The air fryer gave me that perfect char without the splatter. Now I double the sauce every time—it’s too good not to keep on hand.

Ingredients and Why They Matter

• Chicken Thighs (Skin-On, Boneless): Thighs are my favorite here. They stay juicy and cook evenly in the air fryer. The skin crisps up beautifully and holds on to the sauce.
• Soy Sauce: Used in both the marinade and glaze, it gives savory depth. I stick to regular soy sauce unless I’m watching sodium.
• Mirin: A sweet Japanese cooking wine that helps tenderize and adds a subtle tang. It balances the sauce beautifully without burning like sugary marinades.
• Pineapple Juice: Adds a tropical brightness that makes this recipe uniquely Hawaiian. It also helps the sauce thicken into a shiny glaze.
• Brown Sugar + Honey: For that classic teriyaki stickiness and caramelization. I love the combo—brown sugar adds depth, and honey gives a smooth finish.
• Garlic + Ginger: Always fresh when possible. These build the flavor base and keep the sauce from being one-note.
• Cornstarch (optional): Thickens the sauce if you want a glossy glaze that clings to every bite.

Making your own sauce lets you adjust the sweetness and consistency to your liking. I usually double the batch and keep extra in the fridge—it’s amazing on tofu, salmon, or even just drizzled over steamed veggies and rice.

Step-by-Step Instructions for Air Fryer Hawaiian Teriyaki Chicken

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Step 1: Marinate the Chicken

Combine chicken thighs with soy sauce and mirin in a bowl or resealable bag. Massage well to coat and refrigerate overnight if possible—minimum 4 hours. This simple marinade keeps the meat tender and juicy without burning in the air fryer.

Step 2: Make the Hawaiian Teriyaki Sauce

In a small saucepan over medium heat, whisk together soy sauce, pineapple juice, brown sugar, honey, mirin, garlic, and ginger. Let it simmer gently for 5–10 minutes until it reduces by half. If you want it thicker, stir in a cornstarch slurry (1 tsp cornstarch + 1 tsp water). Let cool and store in the fridge.

Step 3: Cook the Chicken

Preheat your air fryer to 350°F (175°C). Remove the chicken from the marinade, pat it lightly dry, and arrange skin side up in a single layer. Air fry for 10 minutes. Flip, and cook for another 5 minutes, or until the internal temp hits 165°F.

Step 4: Glaze and Finish

Brush the teriyaki sauce on both sides of the chicken. Lower the air fryer temperature to 325°F and cook for another 3–5 minutes. Watch closely during this final step—the sugars in the glaze can go from perfect to burnt very fast.

Step 5: Rest and Serve

Let the chicken rest 5–10 minutes before slicing. Serve over steamed rice, with sautéed vegetables, or a fresh cucumber salad. Drizzle extra sauce over the top, and garnish with green onions or sesame seeds if you like.

I’ve made this mistake before—marinated the chicken in teriyaki sauce and ended up with bitter, blackened skin. Since switching to a lighter soy-mirin marinade and finishing with glaze, the difference has been night and day. My kids even call it “sticky chicken” and request it weekly.

Variations and Smart Swaps

• Use Chicken Wings or Drumsticks: Just adjust the cook time based on size. These cuts crisp beautifully and are great for parties.
• No Pineapple Juice? Sub with orange juice and a splash of rice vinegar to mimic that tangy sweetness.
• Low Sodium: Go with low-sodium soy sauce if needed. You won’t miss the salt with all the other bold flavors.

When I’m out of mirin, I’ve used a mix of rice vinegar and a touch of sugar—it’s not traditional, but it gets the job done. That’s the beauty of this recipe—it’s adaptable but still impressive.

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Once you get a feel for how your air fryer behaves, this dish becomes nearly foolproof. I’ve served it on weeknights and even at casual dinner parties—just cut the chicken into strips and pile it onto a platter. It always gets rave reviews and no one believes it came from the air fryer.

Frequently Asked Questions

• Can I use chicken breasts instead of thighs? Yes, but keep in mind that breasts cook faster and can dry out more easily. Reduce the air fryer cook time by 2–3 minutes and check internal temperature early.
• Is it okay to skip the marinade time? You can shorten it, but at least 30 minutes is recommended for flavor. Overnight is best.
• Can I cook this in the oven if I don’t have an air fryer? Absolutely. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through. Then broil for 2–3 minutes to caramelize the glaze.
• How do I store leftovers? Keep cooked chicken in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to maintain texture.
• Can I make the sauce ahead of time? Yes! The teriyaki sauce keeps well in the fridge for up to 1 week. Just reheat gently before using.