Hawaiian Style Teriyaki Chicken

The moment you take that first bite of Hawaiian Style Teriyaki Chicken, you’re greeted with a burst of flavors that feel like a warm, tropical hug. The tender chicken is perfectly glazed with a sweet, savory sauce that’s just the right balance of salty and sweet, with a hint of garlic and ginger. The teriyaki sauce caramelizes beautifully, creating those perfect little crispy edges that add texture and extra flavor. Every bite feels like a mini celebration, with the richness of the sauce mingling with the smokiness from the grill or stovetop. It’s not just a dish, but an experience that transports you to sunny beaches, with the gentle sound of waves in the background and the smell of a delicious feast in the air. The sweetness from the pineapple or any tropical fruit you pair it with enhances the savory notes, making it even more irresistible. This isn’t just a meal; it’s a memory in the making, perfect for a weeknight dinner or when you’re hosting friends and want to bring a little taste of Hawaii to the table.

Key Ingredients in Hawaiian Style Teriyaki Chicken

Each ingredient in this recipe plays a vital role in creating the depth of flavors that make Hawaiian Style Teriyaki Chicken so irresistible. From the savory foundation of soy sauce to the sweet notes of pineapple, these ingredients work together to create a balance of tastes that transport you straight to the islands. Here’s a breakdown of what you’ll need:

* Boneless, skinless chicken breasts

The lean protein that serves as the perfect base for soaking up all that delicious teriyaki sauce. It cooks up tender and juicy, making each bite a delight.

* Soy sauce

The key to that rich, umami flavor. Soy sauce gives the dish its savory depth and acts as the backbone of the teriyaki sauce.

* Brown sugar

Adds a touch of sweetness that balances the saltiness of the soy sauce. It helps create that caramelized glaze that’s so satisfying with every bite.

* Pineapple juice

The secret ingredient that gives this dish a subtle tropical twist. Pineapple juice adds a hint of fruity sweetness that’s both refreshing and perfectly complements the savory sauce.

* Rice vinegar

Brings a mild acidity that helps balance the sweetness from the brown sugar and pineapple juice. It cuts through the richness, giving the sauce a clean, bright flavor.

* Sesame oil

Adds a lovely nutty flavor and a slight earthiness to the dish. It helps enhance the overall depth of the teriyaki sauce and adds a touch of complexity.

* Grated ginger

This fresh, zesty ingredient gives the dish a little kick and a hint of warmth. It’s the perfect balance to the sweetness of the brown sugar and pineapple juice.

* Garlic

Adds an aromatic, savory note that complements the richness of the chicken and the sauce. It’s that familiar, comforting flavor that makes everything taste just a little bit better.

* Green onions

Used as a garnish, they bring a fresh, crisp bite and a pop of color. Their mild onion flavor complements the other ingredients without overpowering the dish.

* Crushed pineapple

Adds texture and extra sweetness, while deepening that tropical flavor. The chunks of pineapple provide juicy bursts of flavor with every bite.

* Cornstarch

This is the thickening agent that helps turn the sauce into a beautiful, glossy glaze that sticks to the chicken perfectly, giving it that luscious, melt-in-your-mouth quality.

* Water

Used to dissolve the cornstarch, creating the smooth, silky texture of the sauce.

* Sesame seeds

These little seeds are sprinkled on top for added crunch and a toasty, nutty flavor that gives the dish a satisfying finish.

* Black pepper

A pinch of black pepper adds a hint of warmth and mild heat, rounding out the flavor profile of the sauce without overwhelming it.

How to Make Hawaiian Style Teriyaki Chicken

1. Place the boneless, skinless chicken breasts on a clean surface.

Lay the chicken breasts flat on a cutting board or clean surface to begin the marinating process.

2. Make a few small cuts along the chicken breasts to allow the marinade to penetrate better.

Use a sharp knife to create shallow slits on both sides of the chicken breasts. This step helps the marinade infuse more deeply into the meat.

3. In a medium bowl, combine the soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, grated ginger, and minced garlic.

Add each of the ingredients into the bowl, ensuring everything is ready for the marinade.

4. Stir the ingredients together until the brown sugar dissolves and the mixture is smooth.

Use a whisk or spoon to mix the ingredients thoroughly, making sure there are no sugar granules left.

5. Pour the marinade over the chicken breasts, ensuring they are fully coated.

Once the marinade is ready, pour it over the chicken breasts, making sure they are submerged and coated on all sides.

6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably up to 2 hours for more flavor infusion.

Allow the chicken to marinate in the refrigerator, giving the flavors time to meld and enhance the meat.

7. While the chicken marinates, prepare the sauce by placing a small saucepan over medium heat.

Set the saucepan on the stove and heat it over medium heat to start the sauce-making process.

8. Add the remaining marinade from the bowl into the saucepan and bring to a simmer.

Pour the leftover marinade into the pan, making sure to include all the flavorful bits. Let it simmer, stirring occasionally.

9. In a small separate bowl, combine the cornstarch and water, stirring until the cornstarch fully dissolves.

This mixture will help thicken the sauce, so whisk it until the cornstarch is fully dissolved into the water with no lumps.

10. Slowly pour the cornstarch mixture into the simmering marinade while stirring constantly.

Gradually add the cornstarch mixture to the simmering sauce, ensuring you stir continuously to avoid clumps.

11. Continue to cook the sauce for 3-5 minutes, or until it thickens to a glaze-like consistency.

Keep an eye on the sauce as it thickens, stirring occasionally to ensure it doesn’t burn. The sauce should become glossy and coat the back of a spoon.

12. Once the sauce has thickened, remove the saucepan from heat and set it aside.

Take the saucepan off the heat and allow the sauce to cool slightly while you cook the chicken.

13. Preheat a large skillet or grill pan over medium-high heat.

Heat your pan until it’s nice and hot, ready to give the chicken those beautiful sear marks.

14. Add a small amount of oil to the pan to prevent sticking.

Add a drizzle of oil to the pan and swirl it around to coat the bottom, preventing the chicken from sticking.

15. Carefully place the marinated chicken breasts into the hot skillet.

Gently add the chicken breasts to the pan, making sure to lay them away from you to avoid splattering oil.

16. Cook the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Allow the chicken to cook undisturbed on each side, ensuring it gets a nice golden-brown color and cooks all the way through.

17. During the last minute of cooking, spoon some of the sauce over the chicken for extra flavor.

Spoon a bit of the thickened sauce over the chicken during the final minute to infuse even more flavor into the meat.

18. Once cooked, remove the chicken from the pan and place it on a cutting board to rest for a few minutes.

Let the chicken rest for a few minutes to lock in the juices and keep it tender and juicy.

19. Slice the chicken into strips or serve it whole, depending on your preference.

You can either slice the chicken into thin strips or serve it whole for a more rustic presentation.

20. Spoon the thickened sauce over the chicken, ensuring it is evenly coated.

Generously drizzle the rich, glossy sauce over the chicken to ensure every bite is bursting with flavor.

21. Garnish with the chopped green onions and sesame seeds.

Sprinkle the green onions and sesame seeds over the chicken for a fresh, crunchy finish that adds color and texture.

22. Finally, sprinkle a pinch of black pepper over the dish for added seasoning.

Add just a dash of black pepper to enhance the flavors without overpowering them.

23. Serve the Hawaiian-style teriyaki chicken with steamed rice and vegetables for a complete meal.

Pair the chicken with a side of fluffy rice and your favorite steamed vegetables to round out the meal and make it even more satisfying.

Serving Suggestions for Hawaiian Style Teriyaki Chicken

– *Pair with steamed jasmine rice for a fragrant and fluffy base.*

The soft, delicate grains of jasmine rice are the perfect match for the bold flavors of the teriyaki chicken. The rice soaks up the sauce beautifully, making every bite a delightful combination of sweet, savory, and juicy chicken.

– *Add a side of grilled pineapple to enhance that tropical flair.*

Grilled pineapple takes the dish to the next level, adding a smoky sweetness that complements the teriyaki sauce. The caramelized edges bring out the natural sugars of the fruit and add a juicy pop with every bite.

– *Serve with a refreshing cucumber salad to balance the richness of the chicken.*

A crisp cucumber salad with a light vinaigrette dressing offers a cool, crunchy contrast to the savory chicken. The freshness of the cucumbers and the tangy dressing help balance the sweetness of the sauce and cleanse the palate between bites.

How to Store Hawaiian Style Teriyaki Chicken

Once you’ve made this delicious dish, you’ll want to make sure it stays as fresh and tasty as possible for leftovers. Here are a few tips to keep your Hawaiian Style Teriyaki Chicken in tip-top shape:

– Refrigeration

If you have leftovers, store them in an airtight container in the refrigerator. The chicken will stay good for about 3-4 days. Just be sure to let it cool down to room temperature before sealing it up to avoid condensation inside the container.

– Freezing

Want to save it for later? You can easily freeze Hawaiian Style Teriyaki Chicken. Place the chicken in a freezer-safe container or resealable bag, and it will last up to 3 months in the freezer. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and reheat.

– Reheating

When reheating, be sure to reheat gently to keep the chicken from drying out. You can use a skillet over low heat, adding a bit of the leftover teriyaki sauce to keep it moist. Alternatively, pop it in the microwave with a damp paper towel on top to lock in moisture.

This way, you can enjoy the deliciousness of Hawaiian Style Teriyaki Chicken even after the first meal!

Conclusion

And there you have it! Hawaiian Style Teriyaki Chicken is the kind of dish that brings all the best flavors of the islands straight to your dinner table. From that first sweet, savory bite to the juicy chicken and the glossy, caramelized sauce, it’s a recipe that’s sure to become a favorite in your kitchen. Whether you’re grilling up a storm on a sunny day or cooking up a comforting dinner on a weeknight, this dish is an easy way to create a little tropical escape right at home.

I hope you give this recipe a try and make it your own! If you have any questions, need a little help with any of the steps, or just want to share how it turned out, I’d love to hear from you. Feel free to leave a comment below—I always enjoy chatting about food! Happy cooking, and may your kitchen always be filled with delicious smells and happy memories.

Print Recipe

Hawaiian Style Teriyaki Chicken

Author: Daniel Carter Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Rest Time 5 mins Total Time 45 mins

Calories: 350

Description

Tender grilled chicken glazed in a sweet, savory teriyaki sauce with a hint of tropical pineapple. Each bite bursts with smoky flavors and a touch of island sweetness, making it a perfect, crave-worthy fusion of savory and sweet!

Ingredients

Scale

1/2x 1x 2x 3x

• 4 boneless, skinless chicken breasts

• ¹⁄₂ cup soy sauce

• ¹⁄₄ cup brown sugar

• ¹⁄₄ cup pineapple juice

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

• 1 tablespoon grated ginger

• 2 cloves garlic, minced

• ¹⁄₄ cup green onions, chopped

• ¹⁄₄ cup crushed pineapple

• 1 tablespoon cornstarch

• 2 tablespoons water

• 1 tablespoon sesame seeds

• ¹⁄₄ teaspoon black pepper

Instructions

1. Begin by placing the boneless, skinless chicken breasts on a clean surface.
2. Using a sharp knife, make a few small cuts along the chicken breasts to allow the marinade to penetrate better.
3. In a medium bowl, combine the soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, grated ginger, and minced garlic.
4. Stir the ingredients together until the brown sugar dissolves and the mixture is smooth.
5. Pour the marinade over the chicken breasts, ensuring they are fully coated.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably up to 2 hours for more flavor infusion.
7. While the chicken marinates, prepare the sauce by placing a small saucepan over medium heat.
8. Add the remaining marinade from the bowl into the saucepan and bring to a simmer.
9. In a small separate bowl, combine the cornstarch and water, stirring until the cornstarch fully dissolves.
10. Slowly pour the cornstarch mixture into the simmering marinade while stirring constantly.
11. Continue to cook the sauce for 3-5 minutes, or until it thickens to a glaze-like consistency.
12. Once the sauce has thickened, remove the saucepan from heat and set it aside.
13. Preheat a large skillet or grill pan over medium-high heat.
14. Add a small amount of oil to the pan to prevent sticking.
15. Carefully place the marinated chicken breasts into the hot skillet.
16. Cook the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
17. During the last minute of cooking, spoon some of the sauce over the chicken for extra flavor.
18. Once cooked, remove the chicken from the pan and place it on a cutting board to rest for a few minutes.
19. Slice the chicken into strips or serve it whole, depending on your preference.
20. Spoon the thickened sauce over the chicken, ensuring it is evenly coated.
21. Garnish with the chopped green onions and sesame seeds.
22. Finally, sprinkle a pinch of black pepper over the dish for added seasoning.
23. Serve the Hawaiian-style teriyaki chicken with steamed rice and vegetables for a complete meal.

Note

• For a deeper flavor, marinate the chicken for up to 2 hours, allowing the flavors to fully absorb.
• For extra sweetness, add more crushed pineapple to the marinade or glaze.
• Ensure the chicken is cooked to 165°F (75°C) to prevent undercooking.
• For a thicker glaze, reduce the sauce on low heat after adding the cornstarch mixture.
• Serve with a side of grilled vegetables or a tropical fruit salad to complement the Hawaiian theme.

Keywords: Hawaiian teriyaki chicken recipe, easy teriyaki chicken marinade, grilled Hawaiian chicken, sweet teriyaki chicken dish, Hawaiian style chicken dinner