When I first tasted this dish during a trip to Oahu, I was blown away by how deeply flavorful and tender the chicken was. It had this smoky-charred finish from the grill, but also a sticky sweetness that felt nostalgic, like a backyard cookout with friends. Since then, it’s become one of my go-to recipes — not just for how easy it is, but because it always brings a little aloha to my dinner table, no matter the season.
Hawaiian-style teriyaki is different from the Japanese version. While Japanese teriyaki is often more subtle and uses mirin and sake, Hawaiian teriyaki leans into bold, sweet, and salty territory. It’s thicker, punchier, and designed for grilling. It reflects the islands’ multicultural roots, blending Japanese influence with local flavor and American backyard BBQ culture.
Whether you’re hosting a summer gathering or just want to bring a little island sunshine into your weeknight dinner, this recipe delivers. It’s especially good with a side of fluffy white rice and a simple macaroni salad — the true Hawaiian plate lunch experience.
Why You’ll Love This Recipe:
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Bold, smoky-sweet flavor that’s deeply satisfying and crowd-pleasing.
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Easy to prep ahead – marinate in the morning, grill in the evening.
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Perfect for grilling season or indoor cooking on a grill pan.
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Versatile – use the marinade with beef or tofu if you like.
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Comforting and nostalgic – brings home the taste of Hawaii with every bite.
INGREDIENTS YOU’LL NEED:
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2 lbs boneless, skinless chicken thighs
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1 cup soy sauce
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1 cup brown sugar
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5 cloves garlic, minced
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1 small knob of ginger (about 1 tablespoon), grated
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2 tablespoons sesame oil
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1/4 cup pineapple juice
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2 green onions, finely sliced (for garnish)
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Toasted sesame seeds (for garnish)
HOW TO MAKE HAWAIIAN-STYLE TERIYAKI CHICKEN:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the Marinade
In a medium mixing bowl, whisk together the soy sauce, brown sugar, garlic, ginger, sesame oil, and pineapple juice. It should be rich, dark, and smell absolutely delicious — the kind of aroma that makes you want to dive in right away.
Step 2: Marinate the Chicken
Place your chicken thighs in a large zip-top bag or a shallow dish, and pour the marinade over them. Make sure each piece is well-coated. Seal it up and let it rest in the fridge for at least 4 hours — overnight is even better. This is where the magic happens: the flavors seep deep into the meat, making every bite savory, sweet, and oh-so-tender.
Step 3: Fire Up the Grill
When you’re ready to cook, preheat your grill to medium-high heat. If you don’t have a grill, a cast-iron grill pan on your stovetop works just fine. Lightly oil the grates or the pan.
Step 4: Grill the Chicken
Remove the chicken from the marinade and let any excess drip off. Grill the thighs for about 5–7 minutes per side, depending on their thickness. You’re looking for a nice char and an internal temperature of 165°F. That caramelized glaze? It’s the hallmark of good teriyaki chicken.
Step 5: Serve and Garnish
Let the chicken rest for a few minutes after grilling. Slice it up and sprinkle with green onions and toasted sesame seeds. Serve it hot over rice, with maybe a scoop of macaroni salad on the side for that classic Hawaiian touch.
HELPFUL TIPS:
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Chicken thighs are best for this dish — they stay juicy and soak up all that flavor like a sponge.
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Let it marinate as long as you can. Overnight is ideal, but even a few hours makes a big difference.
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Don’t skip the pineapple juice. It adds a subtle tang and helps tenderize the meat naturally.
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Grill for flavor. That char adds depth and a little smokiness that pairs beautifully with the sweet sauce.
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Make extra. Leftovers are amazing in rice bowls, sandwiches, or even cold right from the fridge.
DETAILS:
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Prep Time: 10 minutes + 4 hours marinating
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Cook Time: 15 minutes
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Total Time: About 4 hours 25 minutes
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Yield: 4–6 servings
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Category: Main Course
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Method: Grilling
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Cuisine: Hawaiian
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Diet: Dairy-Free
NOTES:
You can easily double the marinade if you’re cooking for a crowd — it keeps well in the fridge for up to a week. And if you’re short on time, a quick 30-minute marinade still adds great flavor.
NUTRITIONAL INFORMATION:
(Per Serving – approximate)
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Calories: 350
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Protein: 28g
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Carbohydrates: 20g
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Sugar: 14g
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Fat: 18g
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Fiber: 0g
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Sodium: 800mg
FREQUENTLY ASKED QUESTIONS:
Can I use chicken breasts instead of thighs?
You can, but thighs are recommended for juiciness. If you go with breasts, consider pounding them to an even thickness for even cooking.
Can I bake this instead of grilling?
Yes! Bake at 400°F for about 25–30 minutes, flipping halfway through. You won’t get the char, but it’ll still taste fantastic.
Is it spicy?
Not at all. It’s sweet and savory, perfect for all palates. Want to add heat? A sprinkle of chili flakes or a dash of hot sauce in the marinade will do the trick.
Can I freeze the chicken in the marinade?
Absolutely! Just place the chicken and marinade in a freezer-safe bag and freeze it. When ready to cook, thaw in the fridge overnight.
STORAGE INSTRUCTIONS:
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it in a skillet over medium heat, or microwave in short bursts. You can also freeze cooked chicken for up to 2 months.
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CONCLUSION
Hawaiian-Style Teriyaki Chicken is more than just a meal — it’s a little escape to the islands, no plane ticket required. Whether you’re throwing a weekend BBQ, meal prepping for the week, or just wanting something sweet and savory to brighten up your evening, this dish checks every box.
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Hawaiian-Style Teriyaki Chicken
Description
When I first tasted this dish during a trip to Oahu, I was blown away by how deeply flavorful and tender the chicken was. It had this smoky-charred finish from the grill, but also a sticky sweetness that felt nostalgic, like a backyard cookout with friends. Since then, it’s become one of my go-to recipes — not just for how easy it is, but because it always brings a little aloha to my dinner table, no matter the season.
Hawaiian-style teriyaki is different from the Japanese version. While Japanese teriyaki is often more subtle and uses mirin and sake, Hawaiian teriyaki leans into bold, sweet, and salty territory. It’s thicker, punchier, and designed for grilling. It reflects the islands’ multicultural roots, blending Japanese influence with local flavor and American backyard BBQ culture.
Whether you’re hosting a summer gathering or just want to bring a little island sunshine into your weeknight dinner, this recipe delivers. It’s especially good with a side of fluffy white rice and a simple macaroni salad — the true Hawaiian plate lunch experience.
Ingredients
2 lbs boneless, skinless chicken thighs
1 cup soy sauce
1 cup brown sugar
5 cloves garlic, minced
1 small knob of ginger (about 1 tablespoon), grated
2 tablespoons sesame oil
1/4 cup pineapple juice
2 green onions, finely sliced (for garnish)
Toasted sesame seeds (for garnish)
Instructions
Step 1: Make the Marinade
In a medium mixing bowl, whisk together the soy sauce, brown sugar, garlic, ginger, sesame oil, and pineapple juice. It should be rich, dark, and smell absolutely delicious — the kind of aroma that makes you want to dive in right away.
Step 2: Marinate the Chicken
Place your chicken thighs in a large zip-top bag or a shallow dish, and pour the marinade over them. Make sure each piece is well-coated. Seal it up and let it rest in the fridge for at least 4 hours — overnight is even better. This is where the magic happens: the flavors seep deep into the meat, making every bite savory, sweet, and oh-so-tender.
Step 3: Fire Up the Grill
When you’re ready to cook, preheat your grill to medium-high heat. If you don’t have a grill, a cast-iron grill pan on your stovetop works just fine. Lightly oil the grates or the pan.
Step 4: Grill the Chicken
Remove the chicken from the marinade and let any excess drip off. Grill the thighs for about 5–7 minutes per side, depending on their thickness. You’re looking for a nice char and an internal temperature of 165°F. That caramelized glaze? It’s the hallmark of good teriyaki chicken.
Step 5: Serve and Garnish
Let the chicken rest for a few minutes after grilling. Slice it up and sprinkle with green onions and toasted sesame seeds. Serve it hot over rice, with maybe a scoop of macaroni salad on the side for that classic Hawaiian touch.
Notes
You can easily double the marinade if you’re cooking for a crowd — it keeps well in the fridge for up to a week. And if you’re short on time, a quick 30-minute marinade still adds great flavor.