Grilled Teriyaki Chicken (Hawaiian Style)

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This Grilled Teriyaki Chicken is tender, juicy, and coated in a sweet and savory homemade teriyaki sauce. Pineapple juice, brown sugar, soy sauce, garlic, and ginger give this Hawaiian Teriyaki Chicken its island-style flavor, while the grill adds just the right amount of smoky char.

Hawaiian Grilled Teriyaki Chicken cut on a cutting board with a dish of teriyaki sauce and garnished with green onion.

5 Star Reviews ⭐️⭐️⭐️⭐️⭐️

“This was delish! We had a family luau with this chicken, your mac salad, a few other sides, and your guava cake. My husband lived in Hawaii for a few years and he loved everything and said it was great! Thanks for the recipes!!” – Christi

“Excellent! I live in Hawaii and this is an amazing teriyaki marinade for grilled chicken! I added a splash of sesame seed oil and used low sodium soy sauce.”
– Johanna

“We love this recipe. Have been making it for a couple years. Never fails us.”
– Michelle

Why I Love This Grilled Teriyaki Chicken

This Grilled Teriyaki Chicken reminds me of the teriyaki chicken I ate all the time when I lived on Oahu. It was one of my favorite things to order as part of a plate lunch with sticky rice and creamy macaroni salad.

I love how a short list of basic ingredients creates so much flavor. The chicken thighs soak in the homemade teriyaki marinade for several hours, then stay tender and juicy as they cook on the grill. The marinade is also boiled and simmered into a sauce that can be brushed over the chicken and spooned over rice.

This recipe works just as well for a family dinner as it does for a summer cookout, luau, or Hawaiian-themed party. Serve it with grilled pineapple, make it part of a complete Hawaiian plate lunch, or pair it with any of our favorite Hawaiian recipes.

🩷 Erica

5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
Why I Love This Grilled Teriyaki Chicken
Ingredients You’ll Need
Ingredient Additions and Substitutions
Homemade Teriyaki Sauce
How to Make Grilled Teriyaki Chicken
How to Make It a Plate Lunch
Recipe Tips
Frequently Asked Questions
Make Ahead and Storage
Pairing Ideas
More Authentic Hawaiian Recipes
Grilled Teriyaki Chicken Recipe

Ingredients You’ll Need

Ingredients to make Hawaiian Grilled Teriyaki Chicken including chicken thighs, soy sauce, pineapple juice, ginger, garlic and brown sugar.

Boneless skinless chicken thighs: Thighs stay tender and juicy on the grill and give this recipe its classic Hawaii-style texture.
Soy sauce: This creates the salty and savory base of the teriyaki marinade. Regular or low-sodium soy sauce will work.
Brown sugar: Brown sugar balances the soy sauce and caramelizes as the chicken cooks.
Pineapple juice: Use canned pineapple juice to add sweetness and a light tropical flavor.
Garlic: Fresh chopped garlic adds savory flavor to the marinade.
Fresh ginger: Freshly minced ginger adds a warm, slightly spicy flavor that balances the sweetness.
Optional garnishes: Sliced green onions and toasted sesame seeds add color, texture, and extra flavor before serving.

Ingredient Additions and Substitutions

Chicken breasts: Boneless skinless chicken breasts can be used, but they dry out more easily than thighs. Pound them to an even thickness and check the temperature early.
Chicken wings: This same marinade works well with chicken wings. Marinate them as directed, then grill or bake until they reach 165°F.
Low-sodium soy sauce: Use low-sodium soy sauce if you prefer a less salty sauce.
Gluten-free option: Replace the soy sauce with certified gluten-free tamari.
Pineapple juice substitute: Apple juice or orange juice can be used if you cannot have pineapple. The flavor will be different, but either juice will provide the sweetness the marinade needs.
Sesame oil: Add a small splash of toasted sesame oil for a nuttier flavor.
Spicy teriyaki chicken: Add crushed red pepper flakes, sriracha, or chili garlic sauce to the marinade.
Crushed pineapple: Some readers have successfully added canned crushed pineapple for more pineapple flavor and texture.

Homemade Teriyaki Sauce

One of my favorite things about this recipe is that the marinade also becomes the teriyaki sauce. You do not need to mix a separate batch.

After removing the raw chicken, pour the used marinade into a saucepan and bring it to a full boil. Reduce the heat and simmer it for 5 to 10 minutes, or until it thickens slightly. This cooks the marinade and turns it into a flavorful sauce for basting and serving.

Before you begin basting, pour some of the boiled sauce into a separate small bowl. Use that portion on the grill so a brush that touches the chicken does not go back into the sauce you plan to serve at the table.

How to Make Grilled Teriyaki Chicken

Ziplock bag open with fresh chicken thighs inside.

Prepare the chicken. Place the chicken thighs between sheets of plastic wrap and gently pound them to an even thickness. Add the chicken to a large resealable bag or covered container.

Whisking teriyaki marinade in a small glass mixing bowl.

Mix the marinade. Whisk together the soy sauce, brown sugar, pineapple juice, chopped garlic, and fresh ginger until the brown sugar is mostly dissolved.

Sealed ziplock bag with chicken thighs and teriyaki marinade.

Marinate the chicken. Pour the marinade over the chicken and seal the bag. Refrigerate for at least 4 hours or overnight, turning the bag occasionally so the chicken marinates evenly.

Saucepan with simmering teriyaki marinade and a wooden spoon on the side.

Cook the teriyaki sauce. Remove the chicken and pour the marinade into a saucepan. Bring it to a full boil, then reduce the heat and simmer for 5 to 10 minutes. Pour some into a separate bowl for basting.

Grill the chicken. Preheat the grill to medium heat and lightly oil the grates. Grill the chicken for 5 to 6 minutes per side, brushing it with the cooked basting sauce. Continue cooking until the thickest part reaches 165°F.

Pouring hot teriyaki sauce onto Hawaiian grilled teriyaki chicken in a glass dish.

Rest and serve. Transfer the grilled chicken to a platter, loosely cover it with foil, and let it rest for 5 to 10 minutes. Serve the thighs whole or sliced with the remaining hot teriyaki sauce spooned over the top.

How to Make It a Plate Lunch

A traditional plate lunch usually includes two scoops of rice, one scoop of macaroni salad, and a generous serving of meat. Grilled teriyaki chicken is one of the most popular protein choices, and it is easy to put the full meal together at home.

Start with:

Two scoops of rice: Calrose rice has the slightly sticky texture commonly served with a plate lunch.
One scoop of macaroni salad: Add a cold scoop of our creamy Hawaiian macaroni salad.
Grilled teriyaki chicken: Serve the chicken whole or sliced and spoon some of the cooked teriyaki sauce over the chicken and rice.

For a mixed plate with more than one protein, add one or two of these favorites:

Hawaiian Beef Teriyaki: Thin slices of tender beef are marinated and grilled in a sweet and savory teriyaki sauce.
Kalua Pork with Cabbage: This slow cooker version of Kalua pork is tender, smoky, and easy to make for a crowd.
Spam Musubi: Add Spam musubi on the side for one of my favorite Hawaiian snacks.

You can find serving amounts and more protein ideas in our complete Hawaiian Plate Lunch guide.

To turn dinner into a full Hawaiian feast, finish the meal with Hawaiian Guava Cake, warm Malasadas, creamy Haupia, or a slice of Chocolate Haupia Pie.

Hawaiian plate lunch including chicken teriyaki, Mac salad, white rice, and Kailua pork. Sliced green onions and teriyaki sauce on the side.

Recipe Tips

Use chicken thighs. Boneless skinless thighs have more flavor than chicken breasts and stay juicy over the heat of the grill.
Pound the chicken evenly. Chicken that is a similar thickness cooks at the same rate and gives you more surface area for the marinade.
Marinate in the refrigerator. Give the chicken at least 4 hours to soak up the sauce. Overnight is even better.
Do not add extra salt. The soy sauce already provides plenty of saltiness.
Use medium heat. The brown sugar can burn over very high heat. Medium heat allows the chicken to cook through while the sauce caramelizes.
Lightly oil the grates. This helps prevent the sticky chicken from tearing when you turn it.
Do not flip too soon. Let the chicken cook until it releases easily from the grill grates before turning it.
Keep the serving sauce separate. Do not dip a brush that has touched undercooked chicken into the sauce you plan to serve.
Use a meat thermometer. Grill temperatures and chicken thickness can vary, so temperature is more reliable than cooking time alone.
Let the chicken rest. Resting for 5 to 10 minutes helps keep the juices inside the meat.
Save sauce for the rice. The cooked teriyaki sauce is especially good spooned over Calrose rice.
Scale it for a crowd. Readers have successfully multiplied this recipe for large parties and gatherings.

Hawaiian Grilled Teriyaki Chicken thighs on a plate and garnished with green onion and teriyaki sauce on the side.

Frequently Asked Questions

Why are chicken thighs best for Grilled Teriyaki Chicken?

Chicken thighs contain more fat than chicken breasts, so they stay tender and juicy on the grill. They also hold up well to marinating and have the texture I remember from Hawaiian plate lunches.

How long should I marinate the chicken?

Marinate the chicken for at least 4 hours. Overnight gives it even more flavor. Keep it covered and refrigerated while it marinates.

Is it safe to use the chicken marinade as teriyaki sauce?

Yes, but only after it has been brought to a full boil. Simmer it for 5 to 10 minutes before using it for basting or serving. Never pour uncooked marinade over cooked chicken.

Can I bake Hawaiian Teriyaki Chicken instead of grilling it?

Yes. Place the marinated chicken in a baking dish and bake at 400°F for approximately 25 to 30 minutes, or until the thickest part reaches 165°F. Brush it with cooked teriyaki sauce and broil it briefly at the end for more caramelization.

Can I cook teriyaki chicken on the stovetop?

Yes. Heat a lightly oiled cast-iron skillet or grill pan over medium to medium-high heat. Cook the chicken for approximately 5 to 7 minutes per side, depending on its thickness, until it reaches 165°F.

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts are leaner and can dry out more quickly. Pound them to an even thickness and remove them from the grill as soon as they reach 165°F.

Can I use this marinade for chicken wings?

Yes. Marinate the wings the same way, then grill or bake them until the meat reaches 165°F. The exact cooking time will depend on the size of the wings and the cooking method.

What can I substitute for pineapple juice?

Apple juice or orange juice can be used instead of pineapple juice. The flavor will change slightly, but both provide enough sweetness to balance the soy sauce.

Is this Grilled Teriyaki Chicken gluten-free?

It can be. Regular soy sauce usually contains wheat, so replace it with certified gluten-free tamari.

What makes this Hawaiian Teriyaki Chicken?

This Hawaii-style version uses a sweet and savory marinade made with soy sauce, brown sugar, pineapple juice, garlic, and ginger. It is grilled until caramelized and served with rice and macaroni salad as part of a plate lunch.

Hawaiian Grilled Teriyaki Chicken sliced on a dish and garnished with green onion. Extra onion and teriyaki sauce on the side.

Make Ahead and Storage

Prepare the marinade ahead: Whisk the marinade ingredients together and refrigerate them in an airtight container for up to 3 days. Add the raw chicken when you are ready to begin marinating.
Marinate overnight: The chicken can be placed in the marinade the night before grilling. Keep it covered and refrigerated.
Freeze in the marinade: Add the raw chicken and marinade to a freezer-safe bag, press out the excess air, and freeze for up to 3 months. Thaw it completely in the refrigerator before cooking. The chicken will continue to marinate as it thaws.
Refrigerate leftovers: Store the cooked teriyaki chicken and sauce in an airtight container in the refrigerator for 3 to 4 days.
Freeze cooked chicken: Place the cooled chicken in a freezer-safe container and freeze it for up to 3 months. Thaw it overnight in the refrigerator.
Reheat gently: Warm the chicken in a covered skillet over low heat or in the microwave with a spoonful of sauce. Heat it just until it reaches 165°F so the chicken does not dry out.

Pairing Ideas

Turn this Grilled Teriyaki Chicken into a full Hawaiian plate lunch by serving it with Calrose rice and Hawaiian macaroni salad. For something lighter, serve it with grilled pineapple, steamed broccoli, stir-fried vegetables, cucumber salad, coleslaw, or a simple green salad. The sweet and savory chicken also works well in rice bowls, lettuce wraps, sandwiches, and salads.

More Authentic Hawaiian Recipes

Hawaiian Macaroni Salad

Spam Musubi

Hawaiian Guava Cake

Malasadas

Did you try this Grilled Teriyaki Chicken? I’d love to hear what you think! Leave a comment below and let me know how it turned out. If you made any tasty twists or served it with your favorite sides, share those too! And if you enjoyed it, don’t forget to leave a star rating. 🌺