This recipe brings the tropics to your table with tender, juicy chicken thighs infused with a rich teriyaki marinade featuring soy sauce, brown sugar, pineapple juice, garlic, and fresh ginger. Grilled to perfection, the chicken is basted with a simmered marinade for a deep, caramelized glaze. Served hot, it’s a mouthwatering blend of sweet, tangy, and savory flavors that pairs perfectly with steamed rice or grilled veggies for a complete island-inspired meal!
Why You’ll Love This Recipe
Hawaiian Grilled Teriyaki Chicken is the ultimate crowd-pleaser, combining tender, juicy chicken thighs with a sweet, tangy, and savory teriyaki glaze. Infused with the tropical flavors of pineapple juice and a hint of fresh ginger, this dish screams summer vibes. Whether you’re hosting a backyard barbecue or looking for a weeknight dinner that feels like a mini-vacation, this recipe delivers. Bonus: It’s super simple to make, and the marinade doubles as a luscious glaze for a flavor-packed finish.
Key Ingredients
Chicken Thighs:
Boneless, skinless chicken thighs stay moist and flavorful on the grill, absorbing the marinade beautifully for a tender bite every time.
Soy Sauce:
A rich, salty base for the teriyaki marinade that balances perfectly with the sweetness of brown sugar and pineapple juice.
Brown Sugar:
Adds a caramelized depth and sweetness to the marinade, creating that signature teriyaki glaze.
Pineapple Juice:
A tropical twist that tenderizes the chicken while imparting a sweet and tangy flavor reminiscent of Hawaiian cuisine.
Garlic:
Chopped fresh garlic provides an aromatic punch, rounding out the savory notes of the marinade.
Fresh Ginger:
Adds a subtle heat and earthiness that complements the sweetness and tanginess of the dish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
1. Marinating the Chicken
Prepare the Chicken:
Place 1 1/2 lbs of boneless, skinless chicken thighs in a bowl or gallon-sized Ziploc bag. Set aside.
Make the Marinade:
In a medium mixing bowl, combine:
1 cup soy sauce
1 cup packed brown sugar
1 cup pineapple juice
4 chopped garlic cloves
1 tablespoon minced fresh ginger
Stir until the brown sugar dissolves completely.
Marinate the Chicken:
Pour the marinade over the chicken.
Seal the bag tightly or cover the bowl with plastic wrap.
Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse deeply.
2. Preparing the Grill and Sauce
Heat the Marinade:
Remove the chicken from the marinade and set it aside.
Pour the marinade into a medium saucepan.
Bring it to a simmer over medium heat and cook for 5-10 minutes, stirring occasionally, until thickened.
Preheat the Grill:
Preheat your grill to medium-high heat.
Clean and lightly oil the grates to prevent sticking.
3. Grilling the Chicken
Grill the Chicken:
Place the marinated chicken thighs on the hot grill.
Use a clean brush to baste the chicken with some of the hot, cooked marinade. Avoid using the brush in the sauce after it touches raw chicken.
Cook to Perfection:
Grill the chicken for 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C).
Turn halfway through cooking and baste again with the marinade to enhance flavor.
4. Finishing Touches
Finish and Serve:
Remove the chicken from the grill and place it in a serving dish.
Pour the remaining hot teriyaki marinade over the chicken for added moisture and flavor.
Garnish and Enjoy:
Sprinkle with freshly chopped parsley or green onions for a pop of color.
Serve hot with steamed rice, grilled vegetables, or a fresh salad.
Serving Suggestions
Hawaiian Grilled Teriyaki Chicken pairs wonderfully with simple sides that let its bold flavors shine. Here are a few ideas:
Steamed White Rice or Coconut Rice: Perfect for soaking up that sticky teriyaki glaze.
Grilled Pineapple Slices: A caramelized, sweet complement to the chicken.
Roasted Vegetables: Think zucchini, bell peppers, or asparagus brushed with olive oil and lightly seasoned.
Hawaiian Macaroni Salad: Creamy and tangy, this side dish is a classic pairing for any Hawaiian-inspired meal.
Tropical Salad: A mix of greens, mango, and avocado drizzled with a citrus vinaigrette for a fresh contrast.
Storage Tips
Refrigerating Leftovers:
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to avoid drying it out.
Freezing:
You can freeze the grilled chicken for up to 2 months. Place the cooled chicken in a freezer-safe bag, removing as much air as possible. Thaw overnight in the refrigerator before reheating.
Sauce Storage:
If you have leftover marinade that you’ve cooked into a glaze, store it separately in a sealed container in the fridge for up to a week. Use it as a sauce for rice or veggies!
Variations
Spicy Kick: Add a teaspoon of red pepper flakes or a drizzle of sriracha to the marinade for a spicy twist.
Pineapple Skewers: Alternate chicken pieces and pineapple chunks on skewers for a fun, bite-sized presentation.
Low-Sodium Version: Use low-sodium soy sauce to reduce the salt content without sacrificing flavor.
Vegetarian Option: Swap the chicken for firm tofu or portobello mushrooms. Marinate and grill as directed.
Air Fryer Friendly: Skip the grill and cook the marinated chicken in an air fryer at 375°F for about 15-18 minutes, flipping halfway through.
Add Citrus: Mix a bit of orange juice into the marinade for a citrusy zing.
Conclusion
This Hawaiian Grilled Teriyaki Chicken is more than a recipe; it’s an experience! With its irresistible sweet-savory glaze and tropical flair, it’s a dish that will transport you straight to the islands. Whether you serve it for a backyard gathering or as a quick weeknight dinner, this recipe is guaranteed to impress. Plus, with endless variations and serving options, it’s a versatile favorite you’ll come back to time and time again.
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.
