Juicy Hawaiian Grilled Teriyaki Chicken in 4 Steps

There’s something magical about that first bite of Hawaiian grilled teriyaki chicken—the way the sweet, sticky glaze caramelizes on the grill while that hint of pineapple takes you straight to the islands. My obsession with this recipe started during a beachside BBQ in Oahu, where a local chef taught me his trick: using pineapple juice in the marinade tenderizes the chicken while giving it that irresistible tropical flavor. Now, every time I fire up the grill in my backyard, I’m transported back to that warm Hawaiian evening. Trust me, once you try this version with its perfect balance of savory and sweet, you’ll understand why it’s become my go-to summer dish.

Why You’ll Love This Hawaiian Grilled Teriyaki Chicken

This isn’t just another grilled chicken recipe—it’s a vacation on a plate! Here’s why it’s become my summer staple:

• Quick marinade magic: Just 1 hour of soaking gives you restaurant-quality flavor (though I often let it go longer when I’m not impatient!)
• That perfect sweet-savory balance: The brown sugar caramelizes beautifully while the soy sauce keeps it from being cloying
• Tropical pineapple twist: That splash of juice makes all the difference—it’s like Hawaii whispering in your ear
• Summer grill hero: Comes together faster than you can say “aloha” and tastes incredible with just about any backyard side dish

Hawaiian Grilled Teriyaki Chicken Ingredients

Gathering the right ingredients is half the battle with this recipe – and I promise, every single one plays a crucial role in creating that perfect island flavor. I’ve learned through trial and error (and a few not-so-great batches) that quality matters here. Let’s break it down:

For the Marinade:

• 4 boneless, skinless chicken breasts (about 6 oz each – look for evenly sized ones so they cook at the same rate)
• 1 cup soy sauce (I use regular, but low-sodium works if you’re watching salt)
• 1/2 cup packed brown sugar (pack it in there – this is where that gorgeous caramelization comes from)
• 1/4 cup pineapple juice (fresh squeezed if you can swing it – the difference is noticeable!)
• 2 cloves garlic, minced (none of that jarred stuff – take the extra minute to mince fresh)
• 1 tsp ginger, grated (I keep a knob in the freezer and grate it frozen – no more shriveled ginger roots!)

For the Glaze:

• 1 tbsp cornstarch (our thickening hero – don’t skip this!)
• 2 tbsp water (just enough to make that magical cornstarch slurry)

Quick pro tip: That cornstarch mixture might seem insignificant now, but it’s what transforms our leftover marinade into that glossy, restaurant-quality glaze you’ll want to drizzle on everything. I learned this the hard way after serving a sadly runny sauce at my first attempt – never again!

How to Make Hawaiian Grilled Teriyaki Chicken

Okay, let’s get cooking! I’ve made this recipe dozens of times, and I’ve learned a few tricks to get that perfect caramelized crust while keeping the chicken juicy. Follow these steps, and you’ll have everyone asking for seconds (maybe even thirds!).

Marinating the Chicken

First things first – we need to get that flavor locked in! In a big bowl, whisk together the soy sauce, packed brown sugar (really pack it in there!), pineapple juice, garlic, and ginger until the sugar dissolves. I like to taste it at this point – it should be that perfect balance of sweet and salty.

Add your chicken breasts and make sure each one gets completely coated in that gorgeous marinade. Here’s my secret: I like to poke the chicken all over with a fork first – it helps the flavors penetrate deeper. Cover the bowl and pop it in the fridge for at least 1 hour, but if you can wait 4 hours (or even overnight), you’ll be rewarded with even more flavor. Just don’t go longer than 8 hours with all that soy sauce – trust me, I learned that the hard way!

Grilling the Chicken

When you’re ready to cook, fire up that grill to medium-high heat (about 375-400°F). While it’s heating, pull the chicken from the fridge and let it sit for 15 minutes to take the chill off – this helps it cook more evenly. Save that marinade though! We’re going to use it for the glaze.

Once the grill is hot, give the grates a quick brush (nothing worse than sticking chicken!) and lay those breasts on at an angle for those pretty grill marks. Cook for about 6-7 minutes per side, flipping only once. Resist the urge to keep poking at them – let the grill do its magic! The chicken is done when it hits 165°F inside – I always use my instant-read thermometer because guessing never works for me.

Making the Teriyaki Glaze

While the chicken rests (seriously, let it rest for 5 minutes – this keeps all those juices inside!), let’s make that amazing glaze. Pour the reserved marinade into a small saucepan, but here’s the important part – bring it to a full boil first to kill any bacteria from the raw chicken. Let it bubble for at least 1 minute.

Now mix your cornstarch and water in a little bowl until smooth, then whisk it into the boiling marinade. Keep stirring as it thickens into that glossy, sticky sauce we all love – this only takes about 2 minutes. When it coats the back of a spoon, you’re golden! Brush this over your rested chicken right before serving for that beautiful shine and extra flavor punch.

Tips for Perfect Hawaiian Grilled Teriyaki Chicken

Want to take your Hawaiian grilled teriyaki chicken to the next level? These are my tried-and-true tips that I’ve picked up over countless grill sessions. Trust me, they make all the difference!

• Fresh pineapple juice is key: I know it’s tempting to grab the canned stuff, but fresh pineapple juice really elevates the flavor. It’s brighter, tangier, and gives that authentic tropical vibe. If you’re feeling extra ambitious, juice your own pineapple—it’s worth it!
• Patience pays off with marinating: While an hour is the minimum, I’ve found that 4 hours (or even overnight) works wonders. The longer the chicken sits in that sweet-savory marinade, the deeper the flavor gets. Just don’t go beyond 8 hours—the soy sauce can make it too salty.
• Pat the chicken dry before grilling: This little step is a game-changer. Patting the chicken dry with paper towels helps prevent sticking and ensures those beautiful grill marks. Plus, it helps the glaze adhere better later.
• Brush the glaze last-minute: Don’t brush the glaze on too early! Save it for the very end or right before serving. This keeps the chicken shiny and prevents the glaze from burning on the grill.
• Let the chicken rest: I know it’s hard to resist diving right in, but let the chicken rest for 5 minutes after grilling. This keeps all those delicious juices locked inside, making every bite incredibly tender.

Follow these tips, and you’ll have the most flavorful, juicy, and picture-perfect Hawaiian grilled teriyaki chicken every single time. Aloha, perfection!

Hawaiian Grilled Teriyaki Chicken Variations

Don’t be afraid to play with this recipe – that’s half the fun! Sometimes I swap chicken breasts for juicy thighs (they stay moist even if you overcook them a bit). For extra tropical vibes, throw some pineapple rings on the grill alongside the chicken. If you like heat, a pinch of red pepper flakes in the marinade gives it a nice kick. My neighbor once added a splash of coconut milk to the glaze – crazy delicious!

Serving Suggestions

Now that you’ve got this gorgeous Hawaiian grilled teriyaki chicken, let’s talk about what to serve with it! I love going full-on tropical with my sides – it makes the whole meal feel like a luau in your backyard. Here are my absolute favorite pairings:

• Coconut rice: The creamy sweetness plays off the teriyaki glaze perfectly. I stir a can of coconut milk into my rice cooker with the water – so easy and so good!
• Classic mac salad: Every Hawaiian plate lunch needs this. My version has elbow macaroni, shredded carrots, and a mayo dressing with a splash of rice vinegar for tang.
• Grilled pineapple: Throw some fresh pineapple rings on the grill while you’re cooking the chicken – the caramelized edges are to die for.
• Grilled veggies: I’m partial to bell peppers and zucchini brushed with a little of that leftover teriyaki glaze.
• Hawaiian rolls: Because who can resist those buttery little clouds? Perfect for soaking up any extra sauce.

For a real island-style feast, I’ll sometimes add some poke or lomi lomi salmon to the spread. And if you’re feeling fancy, a tropical fruit salad with mango and papaya makes everything feel more festive. Honestly though? This chicken is so good it could stand alone on a paper plate and still make people happy – but why not go all out?

Storing and Reheating Hawaiian Grilled Teriyaki Chicken

Now, I know leftovers might seem unlikely with this delicious dish, but if you do happen to have some extra Hawaiian grilled teriyaki chicken (miracles do happen!), here’s how to keep it tasting amazing. These tips have saved me from many a dried-out chicken tragedy over the years.

Storing Your Leftovers

First rule: always store without the glaze if you can help it. That sticky sauce turns gummy when refrigerated. I keep the chicken in an airtight container (I’m obsessed with my glass ones) for up to 3 days in the fridge. Pro tip: Layer parchment paper between pieces to prevent them from sticking together – learned that after ruining a beautiful glaze job once!

For freezing, I skip the glaze entirely. Wrap each piece individually in plastic wrap, then foil, and pop them in a freezer bag. They’ll keep beautifully for up to 2 months this way. Write the date on the bag – freezer chicken amnesia is real, my friends!

Reheating Like a Pro

The microwave is not your friend here unless you want rubber chicken. My favorite method? Low and slow in the oven. Preheat to 300°F, place the chicken on a baking sheet, and warm for about 15 minutes. If it’s frozen, add 10 more minutes. I like to brush on fresh glaze right at the end for that just-grilled look.

On busy weeknights, I’ll sometimes chop the chicken and toss it in a skillet with a splash of water or pineapple juice to keep it moist. Medium heat for 3-4 minutes does the trick perfectly.

And here’s my secret weapon: slice it cold for salads! The teriyaki flavor intensifies overnight, making it incredible in lunch bowls with rice and veggies. My kids actually fight over the last pieces when I pack them this way.

Hawaiian Grilled Teriyaki Chicken FAQs

I get questions about this recipe all the time from friends and family trying it for the first time. Here are the answers to everything you might wonder about – including all the mistakes I made so you don’t have to!

Can I bake this instead of grilling?

Absolutely! I’ve done this many times when the weather doesn’t cooperate. Preheat your oven to 375°F and bake the marinated chicken on a parchment-lined baking sheet for about 25 minutes, flipping halfway. You won’t get those gorgeous grill marks, but the flavor will still be incredible. Just make sure to broil for the last 2 minutes to get that caramelized glaze effect!

How long can I marinate the chicken?

While the minimum is 1 hour, I often marinate overnight for maximum flavor. But here’s my caution: if going beyond 8 hours, reduce the soy sauce to 3/4 cup instead of 1 cup. Learned this after ruining a batch that turned out way too salty! The pineapple juice helps tenderize, so you don’t want to overdo the salt.

What can I use instead of cornstarch for the glaze?

Arrowroot powder works beautifully as a 1:1 substitute if you’re out of cornstarch. I’ve also used tapioca starch in a pinch – just use half the amount since it thickens more. Whatever you do, don’t skip the thickener entirely unless you want a watery sauce that slides right off the chicken (been there, done that!).

Can I use chicken thighs instead of breasts?

Heck yes – and sometimes I prefer them! Thighs stay juicier and can handle longer marinating times. Just increase grilling time to about 8-9 minutes per side since they’re thicker. The higher fat content makes them practically foolproof – perfect for beginners!

Is bottled pineapple juice okay?

It’ll work in a pinch, but fresh makes a noticeable difference. If using bottled, look for 100% juice with no added sugar. Pro tip: Buy a whole pineapple, use half for juice, and grill the other half as a side – now that’s a Hawaiian feast!

Why boil the marinade for the glaze?

Safety first! Since the marinade touched raw chicken, boiling it for at least 1 minute kills any bacteria. Don’t skip this step – food poisoning is definitely not part of the tropical vacation vibe we’re going for here.

Nutritional Information

Just a quick note on the nutrition front—these values are estimates and can vary depending on the brands and exact measurements you use. But here’s the breakdown per serving (one chicken breast with glaze): 320 calories, 18g sugar, and 38g protein. It’s a great protein-packed option that still feels indulgent thanks to that sweet teriyaki glaze. Keep in mind, if you’re watching your sodium, you might want to opt for low-sodium soy sauce. Either way, it’s a dish that balances flavor and nutrition beautifully!

Print