Hawaiian Grilled Teriyaki Chicken: A Sweet and Savory Island-Inspired Delight

How to Make Hawaiian Grilled Teriyaki Chicken

1. Prepare the Marinade:

In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Reserve 1/4 cup of the marinade for basting later.

2. Marinate the Chicken:

Place the chicken thighs or breasts in a resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for the best flavor.

3. Preheat the Grill:

Preheat your grill to medium-high heat (about 375–400°F/190–200°C). Lightly oil the grill grates to prevent sticking.

4. Grill the Chicken:

Remove the chicken from the marinade and discard the used marinade. Place the chicken on the preheated grill and cook for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C).
During the last few minutes of grilling, brush the chicken with the reserved marinade to create a glossy, flavorful glaze.

5. Garnish and Serve:

Remove the chicken from the grill and let it rest for 5 minutes. Garnish with sliced green onions and sesame seeds. Serve hot.

Serving Suggestions

Hawaiian Grilled Teriyaki Chicken pairs wonderfully with:

Steamed white or jasmine rice for a classic pairing.
Grilled pineapple slices for an extra tropical touch.
A fresh green salad with a light sesame dressing.
Hawaiian macaroni salad or coleslaw for a barbecue side dish.

Tips for the Best Hawaiian Teriyaki Chicken

Marinate Longer: The longer the chicken marinates, the more flavorful it will be—overnight is ideal!
Use Thighs for Juiciness: Chicken thighs stay moist and tender during grilling, but breasts work well too.
Don’t Skip the Baste: Brushing with reserved marinade in the last minutes of grilling adds extra flavor and caramelization.
Grill Alternative: No grill? Cook the chicken on a stovetop grill pan or bake in the oven at 400°F (200°C) for about 20–25 minutes.

Why Pineapple Juice?

Pineapple juice isn’t just for sweetness—it contains enzymes that naturally tenderize the chicken, making it melt-in-your-mouth delicious. It also adds a distinct tropical flair that sets this recipe apart from traditional teriyaki dishes.