Hawaiian Teriyaki Chicken | Easy Grilled or Baked Recipe

Bring the flavor of the islands home with this easy Hawaiian teriyaki chicken. Juicy chicken thighs are marinated in a sweet and savory glaze, then grilled or baked to glossy perfection with caramelized pineapple. Perfect for a quick weeknight dinner!

Preparation Time: 15 minutes

Marinating Time: 30 minutes (or overnight)

Cooking Time: 20 minutes

Servings: 4

Ingredients

For the Teriyaki Marinade & Sauce:

• 1/2 cup low-sodium soy sauce

• 1/2 cup unsweetened pineapple juice

• 1/4 cup packed dark brown sugar

• 2 tablespoons honey

• 2 cloves garlic, finely minced

• 1 teaspoon fresh ginger, grated

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)

For the Chicken & Serve:

• 2 lbs boneless, skinless chicken thighs (or bone-in thighs)

• 1 cup fresh pineapple wedges or rings

• 3 cups cooked white jasmine rice

• 2 green onions, thinly sliced

• 1 tablespoon toasted white sesame seeds

Instructions

1. Make the Glaze Base: In a small saucepan, combine the soy sauce, pineapple juice, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil. Bring to a simmer over medium heat until the sugar dissolves completely.

2. Thicken the Sauce: Pour half of the warm mixture into a small bowl and set it aside to use as a marinade. To the remaining sauce in the saucepan, stir in the cornstarch slurry. Simmer on low for 3–5 minutes until it thickens into a rich, glossy glaze. Remove from heat.

3. Marinate the Chicken: Place the chicken thighs in a bowl or zip-top bag and pour the reserved un-thickened marinade over top. Coat well and let marinate in the refrigerator for at least 30 minutes (or up to 8 hours).

4. Cook the Chicken:

   • Grill Option: Preheat your grill to medium-high heat (about 400°F/200°C). Lightly oil the grates. Remove chicken from marinade and grill for 6–8 minutes per side, basting with the thickened glaze during the last 2 minutes of cooking until internal temperature reaches 165°F (74°C). Grill the pineapple wedges alongside for 2–3 minutes per side until charred.

   • Oven Option: Preheat oven to 425°F (220°C). Arrange chicken on a foil-lined baking sheet. Bake for 20 minutes, brushing with the glaze halfway through. Broil on high for the last 2–3 minutes to get caramelized, charred edges. Roast pineapple wedges on the same sheet.

5. Assemble & Serve: Slice the chicken and serve over warm white rice alongside the caramelized pineapple wedges. Drizzle extra glaze over top, then garnish with sliced green onions and sesame seeds.

Would you like to adjust this for a slow cooker method, or adapt the glaze for a gluten-free diet?