Name: Hawaiian Teriyaki Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 pounds boneless skinless chicken thighs, cut into 1.5-inch pieces and patted dry; 1 cup pineapple juice; 1/2 cup low sodium soy sauce; 1/3 cup brown sugar, packed; 2 tablespoons rice vinegar; 2 tablespoons mirin or sweet cooking rice wine; 2 tablespoons neutral oil (canola, avocado, or vegetable oil); 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon cornstarch; 2 tablespoons cold water; 1 cup pineapple chunks (fresh or canned, drained); 2–3 green onions, thinly sliced; 1 tablespoon toasted sesame seeds; red pepper flakes or a small squirt of sriracha, for heat

Hawaiian Teriyaki Chicken Recipe hits that perfect balance of sweet, salty, and slightly smoky, with juicy chicken and a sticky glaze that clings to every bite. It works well for busy weeknights or casual weekend cookouts, and you can get it on the table in about 35–40 minutes. I first made a version of this in a tiny apartment kitchen with one pan and a wobbly stove, so if I pulled it off there, you absolutely can too.

Why You Should Try This Hawaiian Teriyaki Chicken Recipe

This Hawaiian Teriyaki Chicken Recipe gives you tender, caramelized chicken with a glossy sauce that tastes like a backyard luau in a skillet. Pineapple juice adds bright sweetness, soy sauce brings savory depth, and a quick sear gives those tasty browned edges everyone fights over.

You can cook it on the stovetop, grill, or in the oven, so it fits whatever setup you have. The ingredients stay simple and budget friendly, and you can meal prep it for lunches or make a big batch for family dinners.

“This Hawaiian Teriyaki Chicken Recipe tastes like takeout from a beachside food truck, but cleaner and fresher, and my kids lick their plates clean every time. ★★★★★”

Ingredients You’ll Need

Chicken

2 pounds boneless skinless chicken thighs
- Thighs stay juicy and forgiving, even if you cook them a minute too long.
- Use boneless skinless chicken breasts if you prefer leaner meat, but watch the cook time closely.

Teriyaki marinade and sauce

1 cup pineapple juice
- Canned 100% pineapple juice works great and keeps things easy.
- Use the juice from canned pineapple chunks if you want fruit in the dish.
1/2 cup low sodium soy sauce
- Low sodium helps you control salt; use regular soy and reduce added salt if needed.
- Use tamari or coconut aminos for a gluten friendly option.
1/3 cup brown sugar, packed
- Light or dark both work; dark gives a deeper molasses note.
- Use honey or maple syrup if you want a less refined sweetener.
2 tablespoons rice vinegar
- Adds brightness and keeps the sauce from tasting flat.
- Use apple cider vinegar in a pinch.
2 tablespoons mirin or sweet cooking rice wine
- Adds a subtle sweetness and shine; skip it if you do not have it and add 1 extra tablespoon brown sugar.
2 tablespoons neutral oil (canola, avocado, or vegetable oil)
- You need this for searing the chicken.
3 cloves garlic, minced
- Use 1 teaspoon garlic powder if you do not have fresh garlic.
1 tablespoon fresh ginger, grated
- Use 1 teaspoon ground ginger if needed, but fresh gives better flavor.
1 tablespoon cornstarch
- Thickens the teriyaki sauce so it coats the chicken.
- Use arrowroot starch as a pantry swap.
2 tablespoons cold water
- Mix with cornstarch to make a slurry.

Optional add ins and toppings

1 cup pineapple chunks (fresh or canned, drained)
2–3 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Red pepper flakes or a small squirt of sriracha for heat

Pantry shortcuts and brand notes

Use a bottled teriyaki sauce if you feel short on time, but still add pineapple juice and a little extra garlic to give it a Hawaiian twist.
Kikkoman or Yamasa soy sauce both work nicely and taste consistent.
Use pre-minced garlic and ginger from the jar if that helps you cook more often; the flavor stays solid in this style of recipe.

Equipment list

Large skillet or sauté pan (nonstick or cast iron)
Medium bowl or large measuring cup for the marinade
Small bowl for cornstarch slurry
Cutting board and sharp knife
Tongs or spatula
Measuring cups and spoons

Tips & Tricks

Cut chicken into even pieces so everything cooks at the same rate.
Pat chicken dry with paper towels before marinating to help the sauce cling better.
Marinate at least 20 minutes, but aim for 2–4 hours for deeper flavor.
Do not marinate longer than 24 hours, since the pineapple juice can start to change the texture.
Heat the pan until it looks hot and shimmery before adding chicken, so you get that nice sear.
Cook chicken in batches if your pan feels crowded, so the pieces brown instead of steaming.
Stir the cornstarch slurry right before you add it, since starch settles at the bottom.
Keep the sauce at a gentle simmer after you add the slurry so it thickens without turning gluey.
Taste the sauce at the end and adjust with a splash of soy for salt, pineapple juice for sweetness and brightness, or vinegar for tang.
Add pineapple chunks near the end of cooking so they warm and caramelize slightly without turning mushy.
Slice green onions right before serving to keep their color and flavor fresh.
Serve the Hawaiian Teriyaki Chicken Recipe over rice, noodles, or shredded cabbage to catch every drop of sauce.

How to Make Hawaiian Teriyaki Chicken Recipe

Step 1: Prep the chicken

Cut the boneless skinless chicken thighs into large bite size pieces, about 1.5 inches each. Trim any big pieces of fat, but keep a little for flavor and moisture. Pat the pieces dry with paper towels so the marinade sticks well.

Step 2: Mix the Hawaiian teriyaki marinade

In a medium bowl or large measuring cup, add pineapple juice, soy sauce, brown sugar, rice vinegar, mirin, minced garlic, and grated ginger. Whisk until the sugar dissolves and everything looks combined. Taste a small spoonful and adjust with a pinch more sugar or a splash more soy to match your preference.

Step 3: Marinate the chicken

Place the chicken pieces in a bowl or zip top bag. Pour about two thirds of the marinade over the chicken and keep the remaining third in the fridge for the sauce. Toss the chicken so every piece gets coated, then cover and chill for at least 20 minutes and up to 4 hours.

Step 4: Sear the chicken

Heat a large skillet over medium high heat and add the oil. When the oil looks hot and shimmery, add half the chicken pieces in a single layer, letting excess marinade drip off back into the bowl. Cook 3–4 minutes on the first side until you see golden brown edges, then flip and cook another 3–4 minutes until the pieces cook through and juices run clear.

Transfer the cooked chicken to a plate and repeat with the remaining batch. If the pan starts to burn on the bottom, lower the heat slightly and splash in a tablespoon of water to loosen the browned bits. Those browned bits give great flavor to the sauce.

Step 5: Thicken the teriyaki sauce

Pour the reserved marinade into the same skillet and bring it to a gentle simmer over medium heat. In a small bowl, stir together cornstarch and cold water until smooth. Slowly pour the slurry into the simmering marinade while you stir the sauce.

Keep the sauce at a low simmer and stir often for 2–3 minutes until it turns glossy and thick enough to coat the back of a spoon. If it gets too thick, add a splash of water or pineapple juice to thin it. Taste and tweak the seasoning to match your liking.

Step 6: Combine chicken, pineapple, and sauce

Add the cooked chicken pieces back into the skillet with the thickened teriyaki sauce. Toss until every piece looks coated and shiny. Add pineapple chunks at this point if you use them, and let everything simmer together for 2–3 minutes so the flavors mingle.

Sprinkle in red pepper flakes or a little sriracha if you want gentle heat. Turn off the heat, then top with sliced green onions and toasted sesame seeds. Give everything one last toss so the toppings spread evenly.

Step 7: Serve

Spoon the Hawaiian Teriyaki Chicken Recipe over hot steamed white rice, brown rice, coconut rice, or cauliflower rice. Drizzle extra sauce over the top so none goes to waste. Garnish with more green onions and sesame seeds if you feel fancy.

What to Serve with Hawaiian Teriyaki Chicken Recipe

Serve this Hawaiian Teriyaki Chicken Recipe with fluffy jasmine rice, brown rice, or even garlic fried rice to soak up the sweet and savory sauce. Add a side of steamed broccoli, snap peas, or a simple cabbage slaw with a light sesame dressing for crunch and freshness. Fresh fruit like pineapple spears, mango slices, or orange wedges pairs nicely with the tropical flavors. You can also serve it in bowls with rice, shredded lettuce, cucumber, and avocado for a fun build your own dinner.

Storage Options

Store leftover Hawaiian Teriyaki Chicken Recipe in an airtight container in the fridge for up to 4 days.
Freeze cooled chicken and sauce together in a freezer safe container or bag for up to 3 months.
Reheat gently on the stovetop over low to medium heat with a splash of water or pineapple juice until hot and saucy again.
Use the microwave in short bursts, stirring between each round, and add a spoonful of water if the sauce looks too thick.