Introduction

Say aloha to one of the easiest, most flavor-packed chicken recipes you’ll ever make. This Hawaiian Style Teriyaki Chicken brings the sweet and savory magic of the islands right to your kitchen. Think tender, juicy chicken glazed in a sticky pineapple-ginger teriyaki sauce, all topped with juicy pineapple chunks and a sprinkle of sesame seeds. It’s a recipe that feels like a little getaway—without ever leaving home.

Whether you’re new to cooking or a seasoned home chef, this dish delivers big flavor with simple ingredients. And the best part? It comes together in under 30 minutes, making it perfect for weeknight dinners, family meals, or even a backyard BBQ. Once you try it, it just might become part of your regular rotation.

Why You’ll Love This Recipe

Key Benefits

• Super Easy to Make – No fancy techniques or equipment required.

• Big on Flavor – That combo of soy sauce, pineapple juice, honey, and garlic? Unbeatable.

• Great for All Seasons – It feels tropical in summer, but warm and comforting year-round.

• Ready in 30 Minutes – Quick enough for busy weeknights.

Suitable For

This recipe works for so many occasions:

• A laid-back dinner with the family

• Meal prepping for the week ahead

• Impressing friends at your next cookout

• A gluten- or dairy-free diet (with a couple of easy tweaks)

No matter your skill level or schedule, this dish is totally doable—and totally delicious.

Ingredients for Hawaiian Style Teriyaki Chicken

Core Ingredients

Here’s what you’ll need to create that irresistible island-style flavor:

• 4 boneless, skinless chicken thighs (or breasts if you prefer)

• ½ cup low-sodium soy sauce – the base of your savory sauce

• ¼ cup pineapple juice – for that tropical sweetness

• ¼ cup brown sugar – adds depth and richness

• 2 tablespoons honey – gives the sauce a glossy, sticky finish

• 2 cloves garlic, minced – fresh is best for bold flavor

• 1 teaspoon fresh ginger, grated – balances the sweetness

• 1 tablespoon rice vinegar – adds brightness and tang

• 1 tablespoon cornstarch + 2 tablespoons water – for thickening the sauce

• Pineapple chunks – optional but highly recommended for topping

• Sliced green onions and sesame seeds – for garnish and crunch

These ingredients work together like a dream. Sweet, salty, savory, and a little tangy—every bite is balanced and satisfying.

Substitutions and Tips

• No pineapple juice? Use orange juice in a pinch—it’ll be slightly different, but still delicious.

• Want it spicier? Add a splash of sriracha or a pinch of red pepper flakes.

• Chicken options: Thighs are juicier, but breasts or even drumsticks work great.

• Gluten-free version: Swap in tamari or coconut aminos for the soy sauce.

• Vegan variation: Use tofu instead of chicken, and maple syrup in place of honey.

Flexibility is part of what makes this recipe a keeper. You can tweak it based on what you have on hand, and it still turns out fantastic.

Best Chicken Cuts for Hawaiian Style Teriyaki Chicken

Not all chicken cuts are created equal when it comes to this dish. Here’s what to know:

• Chicken Thighs – These are the top pick for this recipe. They stay juicy, absorb flavor beautifully, and hold up well to the sticky glaze.

• Chicken Breasts – Leaner, and still delicious, especially if you don’t overcook them. Slice them thinly for quicker, more even cooking.

• Drumsticks – Great for grilling or baking. Just be sure to cook them through completely and baste with extra sauce.

Tip: If you’re using larger chicken pieces, adjust the cook time and check for doneness with a meat thermometer—165°F (74°C) is your target.

Kitchen Tools You’ll Need

Must-Have Tools

Don’t worry—you won’t need a fancy setup to make this recipe shine.

• Large skillet or frying pan – For searing and glazing the chicken

• Small saucepan – To simmer and thicken the teriyaki sauce

• Whisk – For blending the sauce ingredients smoothly

• Tongs – To flip and handle the chicken safely

• Cutting board & sharp knife – For prepping your garlic, ginger, and garnishes

Nice-to-Have Tools

These aren’t required, but they can make the cooking process even smoother:

• Meat thermometer – Helps ensure your chicken is perfectly cooked

• Grill pan or outdoor grill – Adds smoky flavor if you’re going for that BBQ vibe

• Garlic press or microplane – For finely mincing garlic and grating fresh ginger

How to Make Hawaiian Style Teriyaki Chicken

This recipe is as easy as it is impressive. We’re talking juicy, golden-brown chicken smothered in a glossy, pineapple-infused teriyaki glaze that clings to every bite. Whether it’s your first time making teriyaki sauce from scratch or you’re a seasoned home cook, you’ve got this. Let’s walk through it step-by-step.

Step 1: Make the Teriyaki Sauce

Start by building that sweet and savory flavor base. In a small saucepan, whisk together the soy sauce, pineapple juice, brown sugar, honey, minced garlic, grated ginger, and rice vinegar.

Place the pan over medium heat and bring everything to a gentle boil. Keep an eye on it and stir often so the sugar doesn’t stick to the bottom.

Tip: Fresh ginger and garlic are key here. They give the sauce a bold, aromatic punch you just can’t get from powders.

Step 2: Thicken the Sauce

Once your sauce is simmering and smelling amazing, it’s time to thicken it up. Mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl to make a slurry. Pour that into your simmering sauce, stirring constantly.

In just a couple of minutes, you’ll notice the sauce getting glossy and thick enough to coat the back of a spoon. That’s exactly what you want.

Troubleshooting tip: If your sauce doesn’t thicken, let it simmer another minute or two. Still too thin? Add another half teaspoon of cornstarch dissolved in a bit of water.

Step 3: Cook the Chicken

Now for the main event. Heat a large skillet over medium-high heat and add a tablespoon of oil. Once it’s hot, add your chicken thighs (or breasts) and sear them for about 5 to 7 minutes per side.

You’re looking for a golden crust and juicy interior. Chicken thighs are forgiving, but still check for doneness—an internal temp of 165°F is your goal.

Pro tip: Don’t overcrowd the pan. Give each piece space to sear properly. If needed, cook in batches.

Step 4: Glaze and Finish

Once the chicken is cooked through, reduce the heat and pour your thickened teriyaki sauce right into the skillet. Use tongs to turn the chicken and get it fully coated.

Let it all simmer together for another 2 to 3 minutes. The sauce will caramelize slightly and cling to the chicken beautifully.

If you’re adding pineapple chunks, toss them in now for a little extra tropical flair and natural sweetness.

Step 5: Serve It Up

Serve the chicken hot, garnished with sliced green onions and a sprinkle of sesame seeds. This dish is amazing over a bed of steamed white rice, but don’t be afraid to get creative—try it with coconut rice, a fresh veggie stir-fry, or even stuffed into lettuce wraps.

Tips for Success

Want to make this recipe truly shine? Here are a few tried-and-true tips:

• Marinate if you have time – Let the chicken sit in the teriyaki sauce for 30 minutes before cooking for extra depth of flavor.

• Use fresh ingredients – Fresh garlic and ginger make a huge difference. Pre-minced versions work, but the flavor won’t be quite as bold.

• Watch the sauce – Teriyaki sauce has sugar, and sugar loves to burn if the heat’s too high. Keep it at a gentle simmer.

• Rest before slicing – Let your chicken rest for a couple of minutes before cutting into it to keep it juicy.

How to Store Hawaiian Style Teriyaki Chicken

This dish stores and reheats like a dream, which makes it a solid choice for meal prep or leftovers.

At Room Temperature

Once cooked, don’t leave the chicken out for more than two hours. Any longer and you risk bacterial growth. When in doubt, pop it in the fridge.

In the Refrigerator

Store leftovers in an airtight container for up to 4 days. The sauce may thicken more as it sits—just add a splash of water when reheating to loosen it up.

Freezing Tips

You can freeze this dish fully cooked with the sauce. Just let it cool completely, then store it in a freezer-safe container or zip-top bag. It’ll keep well for up to 2 months.

To reheat, thaw overnight in the fridge and warm it up on the stove or in the microwave.

Frequently Asked Questions (FAQs)

Can I grill the chicken instead?

Absolutely. Grilling adds a delicious smoky flavor. Just brush the teriyaki sauce on during the last few minutes of grilling to avoid burning the sugars.

Can I use store-bought teriyaki sauce?

You can, but homemade has so much more depth and less sodium. Plus, you get to control the sweetness and adjust it to your taste.

Is this recipe gluten-free?

It can be! Just swap in tamari or a certified gluten-free soy sauce. Always double-check labels to be sure.

Can I make it ahead of time?

Yes. You can cook the chicken and refrigerate it with the sauce up to three days in advance. It tastes even better the next day after the flavors have melded.

Related Recipes

If you loved this Hawaiian Style Teriyaki Chicken recipe, you might enjoy these tropical and savory dishes:

• Pineapple Chicken Wings Recipe: Sweet, sticky wings with a pineapple punch

• Garlic Butter Chicken Pasta: Creamy and rich, perfect for comfort food lovers

• Parmesan Crusted Chicken with Creamy Garlic Sauce: A crispy, flavorful alternative with indulgent sauce

• Grilled Chicken Bites with Creamy Garlic Sauce: Perfect for outdoor grilling and casual meals

• Teriyaki Beef Pineapple Rice Bowl: Similar tropical flavors with a beef twist

Conclusion

Hawaiian Style Teriyaki Chicken is one of those recipes you’ll come back to again and again. It’s simple, full of flavor, and perfect for everything from quick weeknight dinners to summer get-togethers. The homemade sauce alone is worth keeping in your rotation.

So go ahead—give it a try, share it with someone you love, and don’t forget to garnish generously. There’s something special about a dish that’s both comforting and a little adventurous at the same time.

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