HAWAIIAN STYLE TERIYAKI CHICKEN

If you’re craving a tropical getaway without leaving your kitchen, this Hawaiian Style Teriyaki Chicken is the next best thing. Juicy, tender chicken thighs are simmered in a rich, pineapple-infused teriyaki sauce that’s both sweet and savory—delivering that perfect balance of comfort and brightness in every bite.

This dish has quickly become one of those “save it for later” recipes in our household. It all started after a family trip to Maui, where we had a version of this dish from a beachside food truck. It came nestled on a mound of fluffy white rice with grilled pineapple on the side. I knew right then that I had to recreate it—and after a few test runs (and maybe a few too many pineapple juice spills), this recipe is the one we now come back to over and over again.

Why You’ll Love This Recipe

It’s the kind of meal that feels like a treat but comes together in under an hour. Whether you’re hosting a casual summer get-together or just want to switch up your usual chicken routine, this one fits the bill. Plus, you can serve it with steamed rice, grilled pineapple, or even tuck it into a bowl with roasted veggies—however you plate it, it’s always a hit.

Ingredients You’ll Need

Here’s everything you’ll need to bring this island-inspired meal to life:

• 2 pounds boneless skin-on chicken thighs

• ½ cup low-sodium soy sauce

• ½ cup pineapple juice

• ¼ cup light brown sugar (packed)

• 1 tablespoon grated fresh ginger

• 2 garlic cloves, minced

• 1 tablespoon rice vinegar

• 1 tablespoon cornstarch

• 1 tablespoon water

• 1 teaspoon sesame oil

• 8 grilled pineapple rings (optional)

• Sliced green onions, for garnish

• Toasted sesame seeds, for garnish

You probably have most of this in your pantry already, and if you don’t have pineapple juice on hand, a quick run to the store will be worth it—it’s what gives this dish that signature Hawaiian twist.

STEP 1: Make the Teriyaki Sauce Base

Before you even turn on the stove, we’ll start by making the sauce. In a medium bowl, combine the soy sauce, pineapple juice, brown sugar, grated ginger, garlic, and rice vinegar. Stir until the sugar is completely dissolved.

This step is super important because it allows the bold flavors to come together before hitting the heat. The pineapple juice adds brightness, the soy sauce brings that deep umami flavor, and the ginger and garlic give it a fresh kick that keeps the sauce from being overly sweet.

Tip: If you’ve got an extra few minutes (or even better, a couple of hours), let the chicken soak in this sauce before cooking—it acts as a marinade and makes the flavor even more intense.

STEP 2: Sear the Chicken Thighs

Now it’s time to cook! Heat a large skillet over medium-high heat and drizzle in your sesame oil. Once the oil is shimmering, place your chicken thighs skin-side down in the pan. Let them sear without moving for about eight minutes, or until the skin is golden and crispy.

Flip the chicken and let it cook for another two minutes on the other side. We’re not trying to cook it all the way through at this point—just giving it a nice color and starting that crispy skin action.

Why use skin-on chicken thighs?
Because that skin crisps up beautifully and adds a richness that works so well with the tangy sauce. Of course, you can use skinless thighs or even chicken breasts if that’s what you have, but the texture with skin-on is hard to beat.

By now, your kitchen should already be smelling amazing. We’ve crisped up the chicken thighs and prepped our punchy pineapple-ginger sauce—now it’s time to let everything come together in one delicious, sticky-sweet skillet of goodness. This part is where the magic really happens.

Whether you’re feeding a hungry family or looking to impress at your next summer potluck, this recipe holds up beautifully. And the best part? It’s not fussy. With a few simple steps, you’ll have a restaurant-style dish ready to serve right at home.

STEP 3: Simmer the Chicken in the Sauce

Once your chicken is beautifully browned on both sides, it’s time to pour in the prepared teriyaki sauce. Be sure to scrape in all the garlic and ginger bits—those little pieces are flavor gold.

Turn the heat down to medium-low, cover the skillet, and let the chicken simmer for 8 to 10 minutes, or until fully cooked through. You’re looking for an internal temperature of 165°F at the thickest part of the thigh. The simmering not only cooks the chicken, but it also allows it to soak up the incredible sweet and savory flavors from the sauce.

Tip: If you’re using chicken breasts instead of thighs, reduce the simmer time slightly to avoid drying out the meat. Boneless chicken breasts typically cook faster, especially if they’re on the thinner side.

STEP 4: Thicken the Sauce

While the chicken is cooking, take a quick moment to whisk together your cornstarch slurry—that’s just 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water. Simple but essential.

Once the chicken is done, remove it from the skillet and set it aside on a plate (tent with foil to keep warm). Then, stir the cornstarch slurry into the bubbling sauce. Simmer for about 2 more minutes, stirring often, until the sauce thickens and coats the back of a spoon.

This step turns your sauce from watery to glossy and luxurious, the kind that clings to every bite of chicken. Don’t skip it!

STEP 5: Glaze and Finish

With your sauce now thickened, return the cooked chicken thighs to the skillet. Turn each piece in the sauce to make sure they’re fully coated. This step is quick, but it’s the key to getting that irresistible sticky glaze.

If you’re going all in, now’s the time to add those grilled pineapple rings. Nestle them around the chicken and spoon a bit of the sauce over each one to warm them up. The smoky char from the grill paired with the sweet pineapple and rich teriyaki glaze? Absolutely next level.

Serving Suggestions

This dish is practically begging to be served over a bed of steamed white rice or even jasmine rice for a more aromatic base. Spoon some of that thick teriyaki sauce over the top, and don’t forget the final flourish—a sprinkle of sliced green onions and toasted sesame seeds for that fresh crunch.

If you’re feeling adventurous, try serving it alongside:

• Grilled bok choy or zucchini for a veggie-forward plate

• Hawaiian macaroni salad for an authentic island pairing

• Coconut rice to add even more tropical flavor

Optional Add-ins & Variations

This recipe is super adaptable, which is one reason we keep coming back to it. Here are a few quick twists you can try:

• Add a kick: Stir in a pinch of red pepper flakes while the sauce simmers for subtle heat.

• Use skinless thighs or chicken breasts: Still delicious—just reduce the cooking time accordingly.

• Marinate ahead: For deeper flavor, let the chicken marinate in the sauce for up to 2 hours before cooking.

• Make it a bowl: Slice the chicken and serve it in a rice bowl with sautéed veggies, avocado, and a drizzle of extra sauce.

You’ve made it to the finish line—and if your skillet is anything like mine by the end of this recipe, it’s filled with juicy, golden chicken drenched in that thick, glossy teriyaki sauce. Whether this is your first time making a Hawaiian-inspired dish or you’re already a pro at tropical flavors, this recipe delivers on flavor, ease, and that cozy “vacation on a plate” vibe.

Before we wrap up, let’s dive into a few frequently asked questions to help you get the most out of this dish—from swaps and substitutions to make-ahead tips.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?
Absolutely. Boneless, skinless chicken breasts work just fine, but they do cook faster—so be sure to keep an eye on your cooking time to avoid drying them out. You may also want to pound them to an even thickness so they cook evenly.

2. What if I don’t have pineapple juice?
Pineapple juice is key to the signature Hawaiian flavor, but in a pinch, orange juice can be a substitute. It won’t have quite the same tropical sweetness, but it’ll still create a balanced, tangy glaze.

3. How do I grill pineapple rings if I don’t have a grill?
A stovetop grill pan works great. You can also pan-sear the pineapple in a hot skillet for a few minutes on each side until lightly caramelized—it brings out the natural sugars and adds depth.

4. Can I make this dish ahead of time?
Yes! You can cook the chicken and refrigerate it in the sauce for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce is too thick.

5. Is this recipe freezer-friendly?
You can freeze the cooked chicken and sauce for up to 2 months. Let it thaw overnight in the fridge, then reheat on the stove. I don’t recommend freezing the pineapple garnish—it gets watery when thawed.

6. Can I double the sauce for other uses?
Definitely. The sauce is so versatile—it makes a fantastic stir-fry base or dipping sauce for potstickers and veggies. Just double the sauce ingredients, and store the extra in the fridge for up to 5 days.

7. What side dishes pair best with this recipe?
Steamed rice is the go-to classic, but coconut rice, sesame noodles, or even a light Asian slaw would work beautifully. For a complete tropical meal, throw in a chilled fruit salad or grilled corn on the cob.

Final Thoughts

This Hawaiian Style Teriyaki Chicken has become one of those tried-and-true recipes we keep coming back to—not just because it’s quick and satisfying, but because it feels like something special. That balance of sweet pineapple juice, salty soy, and the subtle kick of fresh ginger makes it more than just another chicken dinner.

It’s the kind of meal that brings people together, whether you’re sharing it with family on a weeknight or serving it up at a backyard get-together. It’s comforting but a little exciting at the same time—and that’s my favorite kind of dish.

HAWAIIAN STYLE TERIYAKI CHICKEN

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Tender chicken glazed in a sweet and savory teriyaki sauce infused with pineapple and ginger, delivering a taste of the islands in every bite. Serve alongside steamed rice and grilled pineapple for a balanced meal that’s both comforting and bright.

• Author: Mark's Recipe

Ingredients

boneless skin-on chicken thighs, 2 pounds

low-sodium soy sauce, ½ cup

pineapple juice, ½ cup

light brown sugar, ¼ cup packed

fresh ginger, 1 tablespoon grated

garlic cloves, 2 minced

rice vinegar, 1 tablespoon

cornstarch, 1 tablespoon

water, 1 tablespoon

sesame oil, 1 teaspoon

grilled pineapple rings, 8 (optional)

sliced green onions, for garnish

toasted sesame seeds, for garnish

Instructions

Combine soy sauce, pineapple juice, brown sugar, grated ginger, minced garlic and rice vinegar in a bowl. Stir until sugar dissolves and set aside to let flavors meld.

Heat a large skillet over medium-high heat and add sesame oil. When oil shimmers, place chicken thighs skin-side down in the pan. Sear without moving until skin is golden and crisp, about eight minutes, then flip and cook two minutes more.

Pour the prepared sauce into the skillet and bring to a gentle simmer. Reduce heat to medium-low and cover, allowing the chicken to cook through for another eight to ten minutes or until an instant-read thermometer registers 165 °F in the thickest part.

Mix cornstarch and water to form a slurry. Remove chicken to a plate and whisk the slurry into the sauce. Continue simmering until the sauce thickens enough to coat the back of a spoon, about two minutes.

Return the chicken to the skillet, turning to glaze each piece thoroughly. If using, nestle grilled pineapple rings around the chicken and spoon sauce over top to warm them.

Serve the chicken and pineapple over steamed rice, spooning extra teriyaki sauce over everything. Garnish with sliced green onions and toasted sesame seeds before bringing to the table.

Notes

For extra depth of flavor, marinate the chicken in the sauce for up to two hours before cooking. Skinless chicken breasts can be substituted, though cooking time may be slightly shorter. Leftover teriyaki sauce can be refrigerated for up to five days and makes a great dip or glaze for vegetables. To add heat, stir a pinch of red pepper flakes into the sauce as it simmers.