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There’s just something about grilling that brings people together, right? Whenever I make this juicy, caramelized Hawaiian Grilled Teriyaki Chicken, it feels a little like taking a vacation—without the stress of packing or flight delays (can I get an amen?). My go-to? Chicken thighs. They always turn out so tender and they drink up that sweet-savory teriyaki marinade like it’s a day at the spa.
The best part is the sauce: soy, brown sugar, garlic, a splash of pineapple juice, and a good whack of fresh ginger. It’s got all those big, sunny flavors and makes my kitchen smell like a breezy island getaway—no sandy shoes in sight. After grilling, I always let the chicken rest for ten full minutes. (I know, it’s hard to wait, but trust me! You’ll thank yourself later for all that juiciness.) Usually, that’s about when the heavenly smell starts drifting out my window and, like clockwork, a neighbor or two will just “happen” to wander by. When it finally comes time to slice and serve, you get those sticky, glossy, tangy-sweet chicken pieces that just scream “beach vacation.” Pair them with a pile of fluffy steamed rice or maybe some summery grilled veggies, and you’ll find yourself wondering why you ever settled for bottled teriyaki sauce.
Why You’ll Love This Recipe
- Big tropical flavor: That pineapple and ginger magic is like pure sunshine. So bright and happy.
- Family-friendly: The kids love the sweet, glossy glaze (and honestly, so do the grownups).
- No fussy ingredients: Bet you have almost everything already—just snag some pineapple juice and fresh ginger if they’re missing from your stash.
- Perfect for busy weeknights or backyard cookouts: You can marinate the chicken the night before and have dinner happening as soon as the grill heats up.
- Seriously versatile: Serve it with rice, on a salad, tucked into sandwiches—wherever your cravings (or picky eaters) lead you.
Key Ingredients
Chicken Thighs (boneless/skinless): These babies stay juicy and tender, even if you forget about them on the grill for an extra minute. Breasts work too, but keep a close eye—they can dry out faster. Honestly, I’m a thigh gal for this one. They just “get” the marinade.
Soy Sauce: The backbone of our marinade. I usually grab low-sodium because it’s what I keep around, but regular totally works. Coconut aminos also do the trick if you’re avoiding soy—just watch the salt.
Brown Sugar: Light or dark, packed down into the cup for best results. This is our “sticky, glossy” secret weapon.
Pineapple Juice: This one’s a game changer! It makes everything a little tangy and helps tenderize the chicken, too. If you can’t find pure pineapple juice, don’t stress—apple juice will do in a pinch, but the tropical flavor won’t be quite the same.
Fresh Garlic & Ginger: Go fresh if you can (it’s worth the grating and mincing!). Dried ginger can fill in, but use half as much so it doesn’t overwhelm.
Full ingredient amounts and step-by-step directions are all the way down in the printable recipe card if you want to skip straight to it.
Step-by-Step Instructions
1. Marinating the Chicken
Start with the chicken: Plop about 1.5 pounds of boneless, skinless chicken thighs into the biggest bowl you own or (my favorite, for speed and easy cleanup) a gallon-size Ziploc bag. Seriously makes the marinating mess so much easier.
Mix up the marinade: In a medium bowl, stir together 1 cup soy sauce, 1 cup packed brown sugar, 1 cup pineapple juice, 4 smashed-and-chopped garlic cloves, and 1 tablespoon freshly grated ginger. Stir a little so the sugar dissolves. Sneak a taste if you want (I always do—quality control!)
Marinate and chill: Pour that lovely marinade all over the chicken. Press out any air if you’re using a bag (so everything gets a soak), seal it tight, and tuck it in the fridge for a minimum of 4 hours—or up to overnight. If you’re a planner, I promise the overnight version is even juicier.
2. Prepping the Grill and Sauce
Simmer that leftover marinade: Once it’s go-time, take the chicken out and set it aside. Pour the used marinade into a saucepan and bring it to a brisk simmer for about 5-10 minutes—just enough to thicken and kill any raw chicken worry. This is key! Now you can baste or drizzle without any food safety stress.
Preheat the grill: Fire up your grill (gas or charcoal—either works) to medium-high. Scrub and oil the grates. It’s worth doing so the chicken releases beautifully (and doesn’t leave half itself behind… not that I’ve ever done that, ahem).
3. Grilling the Chicken
Let’s grill: Lay the marinated chicken onto those hot grates, leaving some space so they get those wonderful char marks. Brush with some of that simmered marinade as you go—if you want to be extra careful, use one brush while it’s raw and a clean one for serve-time.
Cook to juicy perfection: Grill for 6-7 minutes on each side, until the internal temp hits 165°F. If you don’t have a thermometer, no worries! The chicken should be firm to the touch and juices should run clear, not pink. (If in doubt, cut into one and check.)
Don’t skip the rest: Trust me—when the chicken’s done, slide it onto a plate or platter and walk away for at least 10 minutes. This little break lets all the juices settle inside (so they don’t run all over your cutting board).
4. Finishing Touches
Sauce and garnish: Right before serving, pour any remaining hot marinade right over the chicken for extra shine and flavor. Sprinkle on sliced green onions, chopped fresh parsley, or heck, even a handful of pineapple bits if you like a little fancy flair. Honestly, half the time I just dig in and skip the extra step!
How to serve it: This chicken honestly goes with everything—me, I pile it on rice, scoop up with grilled veggies, or pop leftovers into a sandwich roll for lunch the next day (so, so good).
Serving Suggestions
- Steamed white rice or coconut rice: Because every bit of sauce deserves something to soak it up!
- Grilled pineapple: A few slices on the grill make the whole plate feel like a luau, promise.
- Oven-roasted veggies: I like tossing zucchini, bell pepper, and baby asparagus in a bit of olive oil and popping them in the oven, but use whatever’s lurking in your fridge drawer.
- Classic Hawaiian macaroni salad: Creamy, tangy, and such a vibe with the chicken.
- Tropical greens salad: Citrus vinaigrette, sliced mango, maybe a little avocado—so summery and bright.
Storage Tips
Fridge: Leftovers? (You’ve got willpower, my friend!) Pop the extras in a tightly sealed container and refrigerate for up to 3 days. Reheat gently in the microwave or, if you have a few extra minutes, in a pan over low heat—just until warmed. Don’t overdo it or you’ll lose that best-ever juiciness!
Freezer: Wrap cooled chicken real tight, or stuff into a freezer zip bag and squeeze out the air. Freeze for up to two months. Thaw overnight, then gently reheat as above. Pro tip: stash some frozen sauce, too, if you can—it brightens up leftovers in a snap!
Sauce saver: If you’ve got leftover (cooked!) teriyaki sauce, save every drop. It keeps in a lidded jar in the fridge for a week. Drizzle over rice, roasted veggies, or (my weird favorite) scrambled eggs!
Variations
Craving some heat? Add a pinch of crushed red pepper or a swirl of sriracha to the marinade. Just enough for a gentle kick!
Pineapple kabobs: Love food on a stick? Thread chunks of marinated chicken and pineapple on skewers—the kids go nuts for these every time.
Lighter on the sodium: Use low-sodium soy and taste before adding salt to anything else.
Plant-based twist: Swap chicken for slabs of portobello or cubes of firm tofu. Marinate, grill, and enjoy! The sauce works its magic just the same.
No grill? No problem! Oven-bake your marinated chicken at 375°F for 20–25 minutes, flipping halfway, or toss into the air fryer for about 15–18 minutes at the same temp. Still delicious—and barely any mess.
Citrus zing: Add a splash of fresh orange juice alongside the pineapple to bump up the “sunny” vibes in the marinade. Love this little twist for spring and summer!
Conclusion
If you’re wishing dinner time felt just a tad more like a beach party (but still want to eat in your stretchy pants), this Hawaiian Grilled Teriyaki Chicken is about to be your new obsession. I make it for Wednesday nights, backyard get-togethers, or honestly—just when I need a meal that tastes like a treat but comes together without a fuss. Mess with the marinade, try a wild variation, or make it perfectly classic—it’s forgiving!
Let me know if you give this one a try, or if you’ve got a brilliant way to serve it that I need to know about. Drop a comment, ask a question, or simply brag about your perfectly-grilled chicken down below. Happy grilling, and don’t forget your flip-flops—even if you’re just backyard dreaming!
Hawaiian Grilled Teriyaki Chicken
Juicy, flavorful chicken thighs marinated in a sweet and savory teriyaki sauce with soy sauce, brown sugar, pineapple juice, garlic, and ginger. This one’s perfect for a tropical backyard BBQ or when you just need summer on a plate—any night of the week!
- 1.5 lbs chicken thighs (boneless & skinless)
- 1 cup soy sauce
- 1 cup brown sugar, packed
- 1 cup pineapple juice
- 4 cloves garlic, chopped
- 1 tbsp fresh ginger, minced
- Place chicken thighs in a large bowl or gallon-size Ziploc bag. In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, and ginger until the sugar dissolves. Pour marinade over chicken. Seal the bowl or bag and refrigerate for at least 4 hours (overnight is even better for the most flavor).
- Remove chicken from marinade and set aside. Pour the marinade into a saucepan and bring to a boil. Simmer for 5–10 minutes, stirring occasionally, until slightly thickened. Preheat grill to medium-high heat and scrape and oil the grates well.
- Grill chicken for 6–7 minutes per side, brushing with the cooked marinade as you go. Chicken is done when internal temp reaches 165°F (75°C) or juices run clear. Flip halfway and baste again for the glossiest finish.
- Let chicken rest off the grill for 10 minutes (key for juicy bites!). Pile onto a serving platter. Drizzle with extra cooked marinade and sprinkle with parsley or green onions if you like. Serve with hot rice, grilled veggies, or stack into sandwich rolls for a handheld meal.
Tip: For max tropical flavor, grill up a few fresh pineapple rings alongside your chicken! And if you want authentic summer-plate vibes, don’t forget a scoop of classic Hawaiian mac salad.
- Course: Grilled, Main Course
- Cuisine: Asian, Hawaiian
- Keywords: grilled chicken, Hawaiian chicken, pineapple teriyaki, teriyaki chicken
Hawaiian Grilled Teriyaki Chicken
Ingredients
- 1.5 lbs chicken thighs boneless and skinless
- 1 cup soy sauce
- 1 cup brown sugar packed
- 1 cup pineapple juice
- 4 cloves garlic chopped
- 1 tbsp fresh ginger minced
Instructions
- Place the chicken thighs in a bowl or gallon-sized Ziploc bag. In a medium mixing bowl, combine soy sauce, brown sugar, pineapple juice, chopped garlic, and minced ginger. Stir until the brown sugar dissolves. Pour the marinade over the chicken, seal the bag or cover the bowl, and refrigerate for at least 4 hours or overnight.
- Remove the chicken from the marinade and set it aside. Pour the marinade into a saucepan and bring it to a simmer over medium heat. Cook for 5-10 minutes, stirring occasionally, until thickened. Preheat your grill to medium-high heat and clean and oil the grates.
- Place the marinated chicken thighs on the hot grill. Baste with some of the cooked marinade. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Turn halfway through cooking and baste again with the marinade.
- Remove the chicken from the grill and place it in a serving dish. Pour the remaining hot teriyaki marinade over the chicken. Garnish with freshly chopped parsley or green onions. Serve hot with steamed rice, grilled vegetables, or a fresh salad.
