Tropical Teriyaki Chicken

Hawaiian cuisine has a magical way of balancing sweet, savory, and tangy flavors. This Hawaiian Teriyaki Chicken is like a mini getaway on a plate — tender chicken coated in rich caramelized teriyaki, complemented by the tropical sweetness of pineapple, and finished with a subtle smokiness from grilling or pan-searing. Just the aroma will transport your kitchen straight to the islands.

My first encounter with Hawaiian-style teriyaki chicken was at a roadside stand in Oahu. The chicken was perfectly charred, sticky with glaze, and served atop steaming rice with a scoop of creamy macaroni salad. Simple, unforgettable, and exactly the inspiration for bringing those island flavors into my own kitchen whenever the craving hits.

What sets this dish apart is its flexibility. Grill for authentic smoky notes, bake for easy prep, or pan-sear for a quick weeknight dinner. With a few basic pantry ingredients, you can create a homemade teriyaki sauce that easily beats anything store-bought.

Whether you’re hosting a luau-inspired meal or just spicing up your regular chicken routine, this recipe is destined to become a favorite. Juicy, flavorful, and always crowd-pleasing — it’s comfort food with a tropical twist.

Hawaiian Teriyaki Chicken

Ingredients

• Boneless, skinless chicken thighs (or breasts), cut into chunks — 1½ lbs (tender and juicy)
• Vegetable oil — 2 tbsp (for cooking)
• Pineapple chunks (fresh or canned, juice reserved) — 1 cup (adds natural sweetness)
• Green onions, sliced — 2 (for garnish)
• Sesame seeds (optional) — 1 tbsp (for garnish)
• Low-sodium soy sauce — ½ cup (base for sauce)
• Pineapple juice — ⅓ cup (fresh or from canned)
• Brown sugar, packed — ¼ cup (for sweetness)
• Rice vinegar — 2 tbsp (adds tang)
• Honey — 1 tbsp (for depth of flavor)
• Garlic, minced — 2 cloves (aromatic)
• Fresh ginger, grated — 1 tsp (warm spice)
• Cornstarch + water slurry — 2 tsp each (for thickening sauce)

Instructions

1. Prepare the sauce – In a small saucepan, combine soy sauce, pineapple juice, brown sugar, rice vinegar, honey, garlic, and ginger. Simmer over medium heat. Stir in the cornstarch slurry and cook until thickened, about 2–3 minutes. Remove from heat.
2. Cook the chicken – Heat oil in a large skillet over medium-high heat. Add chicken chunks and cook until golden and fully cooked, about 6–8 minutes.
3. Combine – Add the teriyaki sauce and pineapple chunks to the skillet. Toss to coat the chicken and let it simmer 3–4 minutes until glossy and caramelized.
4. Serve – Garnish with green onions and sesame seeds. Serve hot over steamed white or coconut rice.

✨ A sunny, tropical dish — sweet, smoky, bold, and absolutely unforgettable.