There’s something magical about a grill on a warm afternoon and the sweet-salty glaze of teriyaki chicken sizzling over it. It’s the kind of smell that draws neighbors to the fence line and makes you glance over your shoulder hoping the plate’s big enough for seconds. I’ve made this Hawaiian-style teriyaki chicken more times than I can count, and it never disappoints. The marinade’s simple—soy sauce, brown sugar, garlic, ginger—but the flavor? It hits every corner of your taste buds. Sweet? Check. Tangy? Got it. Savory? You bet. Whether it’s a quick weeknight dinner or a slow Sunday backyard session, this chicken brings people together. It works just as well in a hot pan on the stove if the weather’s not playing nice. So, let’s skip the takeout and get a little saucy, shall we?

1) Key Takeaways
2) Easy Hawaiian Style Teriyaki Chicken Recipe
3) Ingredients for Hawaiian Style Teriyaki Chicken
4) How to Make Hawaiian Style Teriyaki Chicken
5) Tips for Making Hawaiian Style Teriyaki Chicken
6) Making Hawaiian Style Teriyaki Chicken Ahead of Time
7) Storing Leftover Hawaiian Style Teriyaki Chicken
8) Try these Chicken Recipes next!
9) Hawaiian Style Teriyaki Chicken
10) Nutrition

1) Key Takeaways

Marinate the chicken for at least two hours—overnight is even better.
Use boneless thighs for juicier, more flavorful results.
Grill or pan-sear for a caramelized finish that locks in flavor.
This dish pairs beautifully with steamed rice or grilled pineapple.

2) Easy Hawaiian Style Teriyaki Chicken Recipe

Sweet, sticky, savory, and ridiculously satisfying—this chicken stirfry easy recipe is one of those keepers you reach for when you want to impress with minimal effort. It’s not just delicious—it’s dependable. Whether you’re prepping for a backyard dinner or just tackling Tuesday, this recipe fits.

The real magic is in the marinade. You toss a few kitchen staples together—soy sauce, brown sugar, ginger, garlic—and suddenly your plain chicken thighs are bursting with flavor. This isn’t one of those recipes that promises taste and delivers bland. This one brings it. Big time.

If you’re like me and want something fuss-free that still hits the spot, this Hawaiian-style dish will save your dinner and probably your week. One pan, one bowl, and a few ingredients that play way above their weight class. Let’s get into it.

3) Ingredients for Hawaiian Style Teriyaki Chicken

Chicken Thighs: Boneless and skinless work best here. They stay juicy, soak up the flavor, and grill up like a dream.

Soy Sauce: This brings the salt and umami. Use low-sodium if you’re watching your salt intake, but don’t skip it altogether.

Brown Sugar: This adds that signature teriyaki sweetness and helps everything caramelize perfectly.

Garlic: Fresh garlic is best, but pre-minced works in a pinch. Don’t skip it—it’s a flavor must.

Fresh Ginger: A little goes a long way. It adds warmth and a zing that balances the sweet.

Honey: Just a touch helps thicken the glaze and gives it a glossy finish.

Rice Vinegar: Adds acidity and rounds out the sweetness. Apple cider vinegar can substitute in a pinch.

Sesame Oil: Adds nuttiness and depth. Toasted sesame oil has the best flavor here.

Green Onions: For garnish and freshness. They add a nice contrast to the rich glaze.

Sesame Seeds: Totally optional, but they add a little crunch and a lot of visual appeal.

4) How to Make Hawaiian Style Teriyaki Chicken

Step 1: In a bowl, mix soy sauce, brown sugar, garlic, ginger, honey, vinegar, and sesame oil. This is your marinade—smell it. It’s gonna taste even better.

Step 2: Place the chicken in a zip-top bag or dish, pour the marinade over, and refrigerate. Let it sit at least two hours, but overnight? Chef’s kiss.

Step 3: Heat a grill or a large pan over medium. Get it hot. You want that sizzle when the chicken hits the surface.

Step 4: Remove the chicken from the marinade, let the excess drip off, and cook for about 5–7 minutes on each side until fully cooked and caramelized.

Step 5: Let the chicken rest a few minutes before slicing. This helps it stay juicy. Don’t skip the rest time—it matters.

Step 6: Sprinkle with chopped green onions and sesame seeds. Serve hot. With rice. With pineapple. With both. No rules here.

5) Tips for Making Hawaiian Style Teriyaki Chicken

Give the chicken time to marinate. If you’re short on time, try at least two hours. Overnight is even better. The marinade is where the magic happens.

Don’t rush the grill. Let it get hot enough to caramelize the sugar in the marinade. That char is flavor. Use a nonstick pan or well-oiled grill grates to avoid sticking.

This isn’t the time for lean cuts. Chicken thighs are your best bet. They’re forgiving, juicy, and perfect for this kind of flavor-packed recipe.

6) Making Hawaiian Style Teriyaki Chicken Ahead of Time

You can prep the marinade the night before and keep the chicken soaking until you’re ready to cook. That long soak makes each bite more flavorful.

Want to cook ahead? Grill the chicken, cool it down, and store it in the fridge. Reheat in a pan with a splash of water or cover it and microwave. It holds up well.

Prepping for a party? Slice the grilled chicken and serve it family-style with rice and grilled fruit. Looks fancy. Takes no extra effort.

7) Storing Leftover Hawaiian Style Teriyaki Chicken

Store leftovers in an airtight container in the fridge. They’ll keep for 3–4 days. That marinade becomes even more flavorful after a day or two.

Reheat gently. A quick sauté or low microwave heat works best. Too much heat, and you risk drying it out.

Slice leftovers over a salad, wrap them in a tortilla, or serve with noodles for a new spin on the same flavors.

8) Try these Chicken Recipes next!

9) Hawaiian Style Teriyaki Chicken