Hawaiian Grilled Teriyaki Chicken
This Hawaiian Grilled Teriyaki Chicken is all about bold flavor, tropical sweetness, and juicy tenderness. It’s the kind of easy backyard dinner that feels like a mini vacation. With a savory-sweet marinade made from soy sauce, brown sugar, garlic, ginger, and (if you’re feelin’ fancy) pineapple juice, this grilled chicken is perfect for BBQs, family dinners, or meal prep.
And yes—those slightly charred edges are the magic we’re here for.
Why I Love This Recipe
This dish is a go-to in my house because it’s:
- Simple to prep with pantry ingredients
- Perfectly balanced—sweet, salty, a little tangy
- Great for feeding a crowd (double the recipe and you’re party-ready)
- Flexible—make it a bowl, serve it over rice, or pair with grilled pineapple for ultimate island vibes
And let’s be honest: those grill marks + teriyaki glaze = pure happiness.
Ingredients You’ll Need
For the Marinade:
- 1 cup soy sauce (low-sodium works great)
- 1 cup water
- 1 cup brown sugar
- 1 tbsp grated fresh ginger
- 1 tbsp minced garlic
- ½ cup pineapple juice (optional but highly recommended)
- 2 tbsp honey (for added richness)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp sesame oil (optional but flavorful)
For the Chicken:
- 2–3 lbs boneless skinless chicken thighs (juicy + flavorful)
(or use breasts if preferred)
Optional Add-ons:
- Grilled pineapple slices
- Coconut rice
- Toasted sesame seeds for garnish
- Chili flakes if you want a little heat
How to Make Hawaiian Grilled Teriyaki Chicken
Step 1: Make the Marinade
In a medium bowl, whisk together:
- Soy sauce
- Water
- Brown sugar
- Ginger
- Garlic
- Pineapple juice
- Honey
- Vinegar
- Sesame oil
Step 2: Marinate the Chicken
Place chicken thighs in a large zip-top bag or shallow dish.
Pour marinade over the chicken, seal/cover, and refrigerate for at least 4 hours, preferably overnight for full flavor.
Step 3: Heat the Grill
Preheat your grill to medium-high.
Lightly oil the grates to prevent sticking.
Step 4: Grill to Perfection
Remove chicken from marinade and let excess drip off.
Grill chicken for 5–7 minutes per side, or until cooked through and lightly charred on the edges.
Optional: Boil leftover marinade in a small saucepan for 5–10 minutes and reduce it into a glaze.
Step 5: Serve & Enjoy
Slice the grilled chicken and serve hot with:
- Steamed white rice or coconut rice
- Grilled pineapple slices
- Hawaiian-style macaroni salad
- A sprinkle of green onions or sesame seeds
Tips for Success
- Thighs > Breasts: Chicken thighs are juicier and more flavorful for grilling.
- Let it rest: After grilling, rest the chicken for 5 minutes before slicing.
- Double the marinade: One for the chicken, one (boiled) for glaze or dipping.
- Char is flavor: Let the sugars caramelize a little—it’s what makes this dish shine.
Serving Suggestions
Pair your Hawaiian grilled chicken with:
- These Sheet Pan Quesadillas
- This Dorito Casserole
- This Mexican Chicken and Rice Casserole
- These Chicken Enchiladas
- This Cajun Chicken Sausage Gumbo
Storage & Leftovers
- Fridge: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze grilled chicken for up to 2 months—great for meal prep
- Reheat: Warm gently on a skillet or in the microwave with a splash of water
Final Thoughts
This Hawaiian Grilled Teriyaki Chicken is the kind of dish that brings people together. It’s juicy, sticky, sweet, and packed with tropical flavor—and once you try it, it’ll become a regular on your grill rotation.
If you give it a shot, I’d love to see your spin! Tag @chefmaniac, leave a comment, and don’t forget to follow for more easy, flavor-packed meals that make dinnertime the best part of the day.
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