Hawaiian Style Teriyaki Chicken

Sweet, savory, and packed with tropical flavor, this Hawaiian Style Teriyaki Chicken recipe uses a simple marinade of soy sauce, pineapple juice, brown sugar, garlic, and ginger for juicy, tender chicken with a thick, glossy teriyaki glaze. Perfect for weeknights or entertaining pure island comfort in every bite!

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Yield

4 servings

Ingredients

4 boneless, skinless chicken breasts

1 cup soy sauce

1/2 cup brown sugar

2 cloves garlic, minced

1 teaspoon ginger, grated

1/2 cup pineapple juice

1 tablespoon cornstarch

1 tablespoon water

1/2 cup chopped green onions

1/2 cup canned pineapple chunks (optional)

Instructions

1. In a mixing bowl, whisk together soy sauce, brown sugar, garlic, ginger, and pineapple juice until sugar dissolves.

2. Place chicken in a zip-top bag or shallow dish; pour in half the marinade (reserve other half). Seal and refrigerate for at least 30 minutes, up to 4 hours.

3. Preheat grill or skillet over medium-high heat. Remove chicken from marinade and let excess drip off. Discard used marinade.

4. Grill or pan-sear chicken for 6–7 minutes per side, or until cooked through and browned.

5. Meanwhile, pour reserved marinade into a small saucepan; bring to a simmer.

6. Mix cornstarch and water to form a slurry. Add slurry to simmering marinade; cook, stirring, until thickened and glossy about 2 minutes.

7. Brush cooked chicken with thickened teriyaki sauce. Top with green onions and optional pineapple chunks.

8. Serve hot and enjoy!

Notes

For juicier results, use chicken thighs instead of breasts.

Let the chicken marinate longer for deeper flavor.

Serve with steamed rice, grilled veggies, or as sliders for a party.

Store leftovers in an airtight container in the fridge for up to 3 days; freeze sliced chicken for meal prep.

Always discard marinade that has touched raw chicken never reuse for basting unless boiled.