Go Back
Grilling Hawaiian Grilled Teriyaki Chicken requires both skill and technique to achieve that perfect balance of flavor and juiciness. Below are key steps to ensure your chicken turns out mouth-wateringly delicious.

Hawaiian Grilled Teriyaki Chicken Recipe

Experience the vibrant flavors of Hawaii with our Hawaiian Grilled Teriyaki Chicken! This delicious dish combines sweet and savory teriyaki sauce with tender chicken, perfect for summer barbecues or family dinners. Marinated in a blend of fresh ingredients, including pineapple juice, garlic, and sesame oil, it's a tropical delight you can't miss. Serve with grilled pineapple for an unforgettable meal. #HawaiianFood #TeriyakiChicken #GrilledRecipes #TropicalFlavors #Foodie #BBQDelight #CookingAtHome #SummerEats
Pin Recipe Print Recipe

Ingredients
  

4 boneless, skinless chicken thighs

1 cup soy sauce

1/2 cup brown sugar

1/4 cup honey

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1/4 teaspoon black pepper

1/4 cup pineapple juice

1 tablespoon cornstarch (optional, for thickening)

1 tablespoon water (optional, for thickening)

Sesame seeds and sliced green onions (for garnish)

Fresh pineapple slices (for grilling, optional)

Instructions
 

Marinate the Chicken: In a large bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, sesame oil, black pepper, and pineapple juice. Add the chicken thighs, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour or up to 8 hours for maximum flavor.

    Prepare the Grill: Preheat your grill to medium-high heat (about 400°F). If using fresh pineapple slices, place them on a plate for grilling as well.

      Cook the Chicken: Remove the chicken from the marinade, allowing the excess to drip off. Reserve the marinade for later use. Grill the chicken thighs for 6-7 minutes on each side or until the internal temperature reaches 165°F and the chicken is nicely charred.

        Glaze the Chicken: While the chicken is grilling, transfer the reserved marinade to a small saucepan. If you prefer a thicker glaze, mix cornstarch with water and add it to the marinade. Heat over medium-high heat until it starts to boil and thickens, stirring continuously to prevent burning.

          Grill the Pineapple (Optional): In the last few minutes of grilling, add the fresh pineapple slices to the grill. Cook for 2-3 minutes on each side until grill marks appear and they caramelize slightly.

            Serve: Remove the chicken from the grill and let it rest for a few minutes. Drizzle the thickened teriyaki glaze over the grilled chicken. Serve hot, garnished with sesame seeds and sliced green onions. Pair with grilled pineapple slices for an extra tropical touch.

              Prep Time, Total Time, Servings

                15 mins | 1 hour (plus marinating time) | 4 servings