Hawaiian Style Teriyaki Chicken Recipe

There's something undeniably nostalgic about the smell of Hawaiian teriyaki chicken sizzling on the grill. The sweet, savory glaze caramelizes just right, creating tender, smoky chicken that melts in your mouth and makes every bite feel like a mini vacation.

I first discovered this recipe during a summer barbecue hosted by a friend who grew up in Oahu. One taste, and I was hooked — the perfect balance of salty soy, tangy vinegar, and tropical sweetness. Now, it’s a staple in our home all year round, whether served with rice or tucked into buns for sliders.

Let’s dive into why this dish deserves a permanent spot in your dinner rotation.

Why You'll Love This Hawaiian Style Teriyaki Chicken

Get ready to fall in love with your new favorite go-to dinner. This Hawaiian Style Teriyaki Chicken is more than just another grilled chicken recipe — it’s a crave-worthy crowd-pleaser that’s as easy to make as it is delicious.

First of all, this dish is incredibly simple to prepare. The marinade comes together in minutes with pantry staples, and the chicken only needs a few hours to soak up the flavors. No fancy techniques or hard-to-find ingredients required.

It’s also budget-friendly. Using affordable cuts like boneless chicken thighs means you can whip this up without breaking the bank — perfect for feeding a hungry family or a group of friends.

The flavor is out of this world. This isn’t your average teriyaki. The Hawaiian-style twist includes brown sugar and a hint of vinegar, delivering that signature sweet-savory balance with just a touch of tanginess.

Lastly, it’s incredibly versatile. Serve it over white rice with pineapple, shred it for tacos, slice it into a salad, or pair it with macaroni salad for an authentic Hawaiian plate lunch experience.

Ready to fire up the grill? Let’s talk ingredients.

Ingredients Notes

The magic of Hawaiian Style Teriyaki Chicken lies in its beautifully balanced marinade and the cut of meat you choose. Every ingredient plays a specific role in creating that authentic island flavor.

Soy sauce is the base of the marinade and provides the salty umami depth. I recommend using a good-quality regular soy sauce—not low-sodium—as it forms the backbone of the flavor profile. Shoyu, a Japanese-style soy sauce, is a great substitute if you want an extra layer of complexity.

Brown sugar gives the marinade its essential sweetness and helps create that glossy, caramelized finish when grilled. Dark brown sugar adds a deeper molasses note, but light brown sugar works just as well for a lighter, slightly less intense sweetness.

Apple cider vinegar or rice vinegar is the key to balancing out the sweetness with a touch of acidity. This sharp contrast enhances the depth of the marinade and tenderizes the meat as it rests. Don’t skip it — it’s what keeps the dish from tasting flat.

Fresh garlic and ginger bring warmth and punchy aromatics to the mix. Grating or finely mincing both ensures they blend smoothly into the marinade, infusing the chicken without any harsh bites of raw garlic.

For the protein, boneless, skinless chicken thighs are your best bet. They’re juicier and more flavorful than breasts, and they stand up better to the high heat of grilling. Plus, they stay tender even if you slightly overcook them — a beginner cook’s best friend.

As for equipment, a grill (charcoal or gas) delivers the most authentic flavor, but a cast-iron skillet or grill pan will absolutely do the trick if you're cooking indoors. A zip-top bag or shallow dish for marinating also comes in handy.

How To Make This Hawaiian Style Teriyaki Chicken

Making Hawaiian Style Teriyaki Chicken at home is easier than you think, and once you’ve done it once, you’ll be able to pull it off with your eyes closed.

Start by making your marinade. In a medium bowl, combine soy sauce, brown sugar, vinegar, minced garlic, grated ginger, and a splash of water. Whisk until the sugar has dissolved and the ingredients are well blended. The mixture should taste balanced — sweet, salty, and slightly tangy.

Place your chicken thighs in a large zip-top bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish, then refrigerate for at least 4 hours, preferably overnight. The longer it marinates, the more flavor soaks in, so don’t rush this part if you can help it.

When you’re ready to cook, preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and set the marinade aside if you want to reduce it into a glaze later. Lightly oil the grill grates to prevent sticking, then place the chicken on the grill.

Grill the chicken for about 5–6 minutes per side, depending on thickness. You’re looking for charred edges and a deep caramelized color. The internal temperature should hit 165°F. Avoid pressing down on the chicken — that’s just squeezing out those precious juices.

If you saved the marinade, pour it into a small saucepan and bring it to a boil. Simmer for 5–10 minutes until it reduces slightly into a glaze. Brush it over the cooked chicken just before serving for an extra punch of flavor and shine.

The entire process, including marinating time, can span 4 to 24 hours. Actual cooking time is under 15 minutes — a small effort for such a huge flavor payoff.

Storage Options

Hawaiian Style Teriyaki Chicken stores beautifully, making it perfect for meal prep or leftovers.

If you have cooked leftovers, let the chicken cool completely before placing it in an airtight container. It will keep in the refrigerator for up to 4 days. The flavors deepen over time, so it might even taste better the next day.

To freeze, wrap the cooked chicken tightly in plastic wrap, then place it in a freezer-safe zip-top bag or container. It will keep well for up to 2 months. Let it thaw overnight in the fridge before reheating.

For reheating, place the chicken in a covered skillet over medium-low heat with a splash of water or reserved marinade to prevent drying. You can also microwave it in 30-second intervals, though the texture is best preserved on the stove.

If you want to freeze the raw, marinated chicken, go for it! Place the chicken and marinade in a freezer bag and freeze immediately. Thaw overnight in the fridge and cook as usual for an easy make-ahead meal.

Variations and Substitutions

One of the best things about this Hawaiian teriyaki chicken is how easy it is to adapt to your tastes or what you have on hand.

You can substitute chicken breasts if you prefer leaner meat. Just keep a close eye on the grill — they dry out faster, so pull them as soon as they hit 165°F. Pound them slightly to even thickness for more consistent cooking.

Try using pineapple juice in place of water in the marinade. It adds a fruity brightness that pairs beautifully with the other flavors. Just don’t use too much — a quarter cup is plenty, as the enzymes in pineapple can make the chicken too soft if left too long.

For a spicier kick, stir in a teaspoon of Sriracha or a pinch of red pepper flakes to the marinade. The heat balances the sweetness nicely without overwhelming the dish.

You can also cook the chicken in the oven if grilling isn’t an option. Bake at 400°F for 20–25 minutes, flipping once halfway through, then broil for a minute or two to get those crispy, caramelized edges.

Feeling adventurous? Use the same marinade on pork chops, salmon, or tofu. The flavor profile works beautifully across proteins and makes for a fun twist on the classic.

Don’t be afraid to make this recipe your own. With such a forgiving base and customizable flavor, you’ll find endless ways to keep this dish in regular rotation.

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