If there’s one dish that instantly transports you to the tropics, it’s Hawaiian-style teriyaki chicken. This flavorful favorite strikes the perfect balance of savory, sweet, and just a little tangy—all wrapped up in a glossy glaze that clings to tender, juicy chicken. Whether you’re serving it at a summer cookout or just looking to bring some sunshine to a weeknight dinner, this recipe is as easy as it is irresistible.

What sets this teriyaki chicken apart is the island twist. The addition of pineapple juice gives the marinade a natural sweetness that complements the soy sauce base, while a splash of rice vinegar and a hint of ginger add brightness and depth. It’s finished with a thickened glaze that coats each bite, plus warm pineapple chunks and a sprinkle of green onions and sesame seeds to bring it all together.

In Part 1 of this recipe, we’ll focus on the prep—building the marinade, infusing the chicken with flavor, and getting everything ready to cook. The key to this dish is all in the early steps, and it couldn’t be simpler.

Ingredients You’ll Need

For the chicken and marinade:

• 1½ lbs (680 g) boneless skinless chicken thighs, trimmed and patted dry
• ½ cup low-sodium soy sauce
• ¼ cup pineapple juice (fresh or canned)
• 2 Tbsp packed brown sugar
• 1 Tbsp honey
• 1 Tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 Tbsp cornstarch + 2 Tbsp cold water (for slurry)

For cooking & garnish:

STEP 1: Prep the Marinade

In a medium mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, honey, rice vinegar, garlic, and ginger until the sugar is completely dissolved. This is your sweet-savory marinade that packs tons of flavor into the chicken.

Be sure to reserve ¼ cup of this marinade before using the rest—it’ll become the base for the sticky teriyaki glaze later.

STEP 2: Marinate Chicken

Place your trimmed chicken thighs into a shallow baking dish or large resealable bag. Pour the remaining marinade over the chicken, turning the pieces so they’re fully coated.

Seal or cover and place in the refrigerator to marinate for at least 30 minutes. If you have time, let it go for up to 4 hours to let the flavors soak in even deeper. Just don’t go overnight—the acid in the marinade can break down the meat too much if it sits too long.

STEP 3: Sear Chicken

When you’re ready to cook, heat 1 tablespoon of vegetable oil in a large skillet or grill pan over medium-high heat.

Remove the chicken from the marinade and discard the used marinade. Add the chicken to the hot pan and sear for 4 to 5 minutes per side, or until the outside is nicely browned and caramelized. Transfer the seared chicken to a plate—you’ll return it to the pan after making the glaze.

Hawaiian Style Teriyaki Chicken – Finishing with Glaze, Pineapple, and Garnish

Now that your chicken is perfectly seared and golden, it’s time to bring everything together with that irresistible sticky-sweet glaze and a few tropical-inspired touches. In this part of the recipe, we’ll thicken the reserved marinade into a shiny teriyaki sauce, warm up the pineapple, and finish off the dish with fresh garnishes that make every bite feel like a mini vacation.

What makes this Hawaiian-style version so memorable is how everything works in harmony—the umami of soy sauce, the brightness of pineapple, and that caramelized finish from the glaze. It’s quick, deeply flavorful, and comes together beautifully in one pan.

Let’s jump right into finishing this dish.

STEP 4: Make Sauce

Using the same pan you cooked the chicken in (don’t clean it out—you want those flavorful browned bits), pour in the reserved ¼ cup of marinade and bring it to a gentle simmer over medium heat.

In a small bowl, stir together 1 tablespoon of cornstarch and 2 tablespoons of cold water to make a slurry. Once the sauce is simmering, whisk in the slurry and cook, stirring constantly, for about 1 to 2 minutes, or until the sauce thickens and turns glossy.

This rich glaze is the key to coating the chicken with that signature sticky-sweet finish.

STEP 5: Combine & Glaze

Now, return the seared chicken thighs to the pan, along with ½ cup of pineapple chunks. Spoon the warm glaze over the chicken pieces, coating them evenly.

Let everything cook together for another 1–2 minutes, just until the chicken is heated through (internal temperature should reach 165°F/74°C) and the pineapple is warmed.

This quick finishing step allows all the flavors to marry while giving the chicken that signature teriyaki shine.

STEP 6: Rest & Slice

Transfer the glazed chicken to a cutting board and allow it to rest for 5 minutes. This helps lock in the juices so the chicken stays moist when sliced.

Then, slice the chicken into strips or bite-sized pieces, depending on how you plan to serve it. It’s great over rice, in bowls, or even tucked into sliders for a fun appetizer twist.

STEP 7: Plate & Garnish

To serve, arrange the sliced chicken on a platter or over a bed of steamed rice, and spoon any remaining glaze and warm pineapple chunks over the top. Finish it off with a generous sprinkle of thinly sliced green onions and toasted sesame seeds.

These garnishes add crunch, color, and a burst of freshness that really make the dish pop.

Hawaiian Style Teriyaki Chicken – FAQs, Tips, and Serving Ideas

At this point, you’ve created a beautifully balanced, sweet-savory dish that’s full of tropical flair and easy enough for any weeknight. Whether you serve it over rice, with sautéed veggies, or as part of a fun summer spread, this Hawaiian-style teriyaki chicken is guaranteed to impress.

Before you plate up your last servings (or stash a few leftovers for tomorrow’s lunch), here are some of the most common questions readers have about the recipe—plus tips and tricks to make it even more versatile.

1. Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless, skinless chicken breasts. Just be careful not to overcook them, as they’re leaner than thighs and can dry out more easily. If using breasts, you may want to slice them thin before marinating to help them cook evenly.

2. Can I grill the chicken instead of pan-searing?
Absolutely. This recipe works great on the grill. Simply marinate the chicken as directed, then grill over medium heat for about 5–6 minutes per side. You can reduce the sauce separately on the stovetop and brush it on during the last few minutes of grilling.

3. What’s the best type of pineapple juice to use?
Fresh or canned pineapple juice both work well. Just make sure to use 100% pineapple juice without added sweeteners, as the sauce already includes brown sugar and honey.

4. Can I prep this dish ahead of time?
Yes! You can marinate the chicken up to 4 hours in advance and keep it in the refrigerator. You can also make the teriyaki sauce ahead and store it in an airtight container in the fridge for 2–3 days.

5. Is the sauce freezer-friendly?
The cooked chicken and glaze freeze well together. Once cooled, transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.

6. What can I serve with Hawaiian-style teriyaki chicken?
Steamed white rice or coconut rice is a classic pairing. You can also serve it with grilled or sautéed vegetables, pineapple fried rice, or even wrap it into lettuce cups or tacos for a fun twist.

Final Thoughts: Easy, Flavorful, and Family-Friendly

There’s something really special about meals that are both simple and satisfying—and this Hawaiian Style Teriyaki Chicken is exactly that. It brings just the right amount of sweetness and saltiness, tender chicken in a sticky glaze, and a bit of tropical charm in every bite. It’s the kind of recipe that’s easy to make your own, works year-round, and earns a permanent spot in your weekly dinner rotation.

If you give this recipe a try, I’d love to hear how it turned out! Did you serve it over rice, add extra pineapple, or turn it into sliders? Share your twist in the comments below and let others get inspired.

Happy cooking, and here’s to bringing a little island flavor to your kitchen—no plane ticket required.

Print