Hawaiian Style Teriyaki Chicken

I’ve discovered something special about combining pineapple’s natural sweetness with savory teriyaki flavors that transforms ordinary chicken into an extraordinary meal. This Hawaiian-style approach isn’t just about throwing together random tropical ingredients – there’s actually a technique to achieving that perfect balance of sweet and salty that makes each bite irresistible. The secret lies in how you prepare the glaze, and I’m about to show you exactly what makes the difference.

Hawaiian Style Teriyaki Chicken Recipe

I’m going to tell you right now—this Hawaiian Style Teriyaki Chicken will become your new obsession, and I’m not saying that lightly.

I’ve made this recipe countless times for family dinners, potlucks, and those nights when I want something that tastes like vacation but doesn’t require a plane ticket.

What makes this absolutely irresistible is the perfect marriage of sweet pineapple juice, rich soy sauce, and that hint of ginger that gives it an authentic island kick you just can’t get from store-bought teriyaki sauce.

My neighbor, who lived in Hawaii for ten years, tried this and said it brought back memories of her favorite local spot—that’s when I knew I’d nailed it.

Imagine this: tender, juicy chicken thighs with a gorgeous caramelized glaze that’s sticky, sweet, and savory all at once, with little bits of grilled pineapple that burst with tropical flavor in every bite.

The smell alone will have your family wandering into the kitchen asking when dinner’s ready, and trust me, once you see how simple this is to make, you’ll wonder why you ever bothered with those expensive bottled sauces.

Ingredients

This teriyaki chicken isn’t your typical takeout version—we’re doing it Hawaiian style with ingredients that create that perfect sweet-savory balance island cooks have perfected. The secret is in building layers of flavor, starting with a marinade that tenderizes while it infuses, then finishing with a glaze that caramelizes beautifully.

Fresh pineapple juice is absolutely non-negotiable here—it contains natural enzymes that break down proteins for incredibly tender chicken, plus adds that signature tropical sweetness you can’t get from bottled juice.

For the Chicken:

• 2 lbs boneless, skinless chicken thighs – Thighs stay juicier than breasts, but chicken breasts work if that’s your preference
• 2 tablespoons vegetable oil – For that golden sear; avocado oil is a great substitute

For the Marinade & Sauce:

• 1 cup fresh pineapple juice – Fresh is ESSENTIAL for enzyme action; canned juice lacks the tenderizing power
• 1/2 cup soy sauce – Low-sodium works perfectly and gives you more control over saltiness
• 1/3 cup brown sugar – Creates that gorgeous caramelized glaze; coconut sugar works as a 1:1 swap
• 3 tablespoons rice vinegar – Adds brightness; apple cider vinegar pinch-hits beautifully
• 2 tablespoons honey – For extra glaze and complexity; maple syrup works for vegan friends
• 4 cloves garlic, minced – Fresh only—no shortcuts with powder here
• 1 tablespoon fresh ginger, grated – Another non-negotiable for authentic flavor
• 1 tablespoon cornstarch – The secret to that restaurant-thick glaze consistency
• 1/4 teaspoon red pepper flakes – Optional but adds a gentle heat that complements the sweetness

For Garnish:

• 2 green onions, sliced – Adds fresh bite and beautiful color contrast
• 1 tablespoon sesame seeds – Toasted ones elevate the entire dish
• Fresh pineapple chunks – Makes it look absolutely stunning and adds textural interest

How to Make the Best Hawaiian Style Teriyaki Chicken

1. Return the cooked chicken to the pan and toss gently to coat every piece with the pineapple glaze. Use tongs or two spoons to lift and fold the chicken rather than stirring aggressively—this keeps the chicken tender and prevents the glaze from breaking. The chicken should glisten with a beautiful amber coating.
2. Taste and adjust the glaze balance by adding a pinch of red pepper flakes for heat, a squeeze of lime for brightness, or an extra drizzle of honey for sweetness. Remember, flavors will concentrate slightly as the glaze cools, so err on the side of slightly under-seasoned rather than overdoing it.
3. Garnish with chopped green onions and toasted sesame seeds just before serving for authentic Hawaiian flair. The green onions add a fresh bite that cuts through the sweetness, while sesame seeds provide a nutty crunch that complements the tender chicken perfectly.

Chef Tips

Three key techniques will elevate your Hawaiian teriyaki chicken from good to restaurant-quality.

• First, don’t skip the marinating time—even thirty minutes makes a difference in flavor penetration, though overnight is ideal.
• Second, master proper grilling techniques by maintaining medium heat to prevent burning the sugary glaze.
• Finally, perfect your flavor pairing by balancing sweet pineapple with salty soy.

Nutrition

This Hawaiian Style Teriyaki Chicken provides a balanced combination of protein, carbohydrates, and essential nutrients. The nutritional values below are calculated per serving, assuming the recipe serves 4 people.

Nutrient	Amount per Serving
Calories	385
Total Fat	12g
Saturated Fat	3g
Cholesterol	95mg
Sodium	890mg
Total Carbohydrates	28g
Dietary Fiber	1g
Sugars	25g
Protein	38g
Vitamin A	2% DV
Vitamin C	8% DV
Calcium	3% DV
Iron	8% DV

What You’ll Love About This Hawaiian Style Teriyaki Chicken

This Hawaiian Style Teriyaki Chicken recipe brings together the best of sweet and savory flavors that’ll make your taste buds dance with joy.

It’s one of those dishes that looks fancy enough for company but is simple enough for a busy weeknight dinner.

• Perfect balance of flavors – The tangy pineapple juice mingles beautifully with rich soy sauce and brown sugar, creating that signature Hawaiian taste that’s both tropical and comforting.
• Quick and easy preparation – Most of the ingredients are probably already sitting in your pantry, and the whole dish comes together in about 30 minutes from start to finish.
• Family-friendly appeal – Kids love the slightly sweet sauce while adults appreciate the depth of flavor, making this recipe a guaranteed crowd-pleaser that’ll have everyone asking for seconds.

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Frequently Asked Questions

What Is the Origin and History of Hawaiian Style Teriyaki Chicken?

I’ll explain teriyaki origins for you – it’s actually Japanese, meaning “glaze-grilled.” Hawaiian influence came when Japanese immigrants arrived in the 1800s, adapting their cooking with local pineapple and creating today’s sweet style.

Can I Use This Marinade for Other Meats Like Beef or Pork?

I’d recommend adjusting marinades for beef by adding more acid for tenderizing tougher cuts. For marinades for pork, you’ll want less sugar since pork caramelizes quickly and can burn easily.

How Long Can I Store Leftover Hawaiian Teriyaki Chicken in the Refrigerator?

I’ll share leftover storage guidelines for your refrigerated chicken. Following proper refrigeration tips, you can safely store cooked teriyaki chicken for 3-4 days in the fridge when kept in airtight containers.

What Traditional Hawaiian Side Dishes Pair Best With This Teriyaki Chicken?

I’d recommend pairing your teriyaki chicken with traditional sides like steamed white rice, macaroni salad, and lomi lomi salmon. Don’t forget haupia dessert for a sweet finish that complements the savory flavors perfectly.

Is This Recipe Authentic to Hawaiian Cuisine or American-Hawaiian Fusion?

I’d classify this as American-Hawaiian fusion rather than traditional Hawaiian cuisine. While it incorporates authentic ingredients like pineapple and soy sauce, the cultural influence stems from Japanese immigrants adapting teriyaki for local tastes.