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Hawaiian-Style Teriyaki Chicken

This Hawaiian-Style Teriyaki Chicken is tender, juicy, and bursting with sweet-savory flavor. Marinated in a pineapple-infused soy sauce with garlic and ginger, it’s perfect for a backyard barbecue or a comforting weeknight dinner. Served with sticky rice and topped with fresh green onions, it’s an island-inspired favorite that will win over any crowd.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 minute
Servings: 6
Course: Main Course
Cuisine: American, Hawaiian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 3 pounds boneless skinless chicken thighs
  • Green onions finely chopped (for garnish)
  • 5 cups cooked white sticky rice for serving
  • For the Teriyaki Sauce:
  • 1 ½ cups soy sauce
  • 1 ½ cups brown sugar packed
  • 1 ½ cups pineapple juice
  • 2 tablespoons sesame oil
  • 8 cloves garlic chopped
  • 2 tablespoons fresh ginger minced

Method
 

  1. Prepare the Marinade: In a large mixing bowl, whisk together soy sauce, brown sugar, pineapple juice, sesame oil, garlic, and ginger until the sugar dissolves completely.
  2. Marinate the Chicken: Place the chicken thighs into a large resealable bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, but ideally 2–4 hours for maximum flavor.
  3. Preheat Your Grill or Pan: If grilling, heat your grill to medium-high heat and lightly oil the grates. If using a stovetop, heat a large skillet or grill pan over medium-high heat with a little sesame oil.
  4. Cook the Chicken: Remove chicken from marinade (discard marinade or boil it separately for a sauce if desired). Cook the chicken thighs for about 5–7 minutes per side, until they are cooked through and nicely caramelized on the outside. Internal temperature should reach 165°F.
  5. Rest and Slice: Let the chicken rest for a few minutes before slicing into strips. This helps keep the juices inside.
  6. Serve: Serve over bowls of sticky white rice, garnished with chopped green onions.

Notes

  • Marinating time: Active prep is only 15 minutes, but the marinating adds passive time. For the best results, let the chicken soak for a few hours.
  • Caramelization: The sugar in the marinade will give the chicken a lovely char when grilled—just keep an eye out so it doesn’t burn.
  • Serving suggestion: Add Hawaiian mac salad on the side for an authentic plate lunch experience.