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Hawaiian Grilled Teriyaki Chicken – Hawaiian Teriyaki Chicken
Hawaiian Teriyaki Chicken brings the tropical flavors of the islands straight to your dinner table. This mouthwatering dish combines tender chicken thighs with a sweet and savory teriyaki marinade enhanced by fresh pineapple juice. Perfect for family gatherings, summer barbecues, or weeknight dinners, this recipe delivers restaurant-quality results at home for under $15.
Why You'll Love This Recipe
- Budget-friendly meal that feeds a family of four for less than $15 using affordable chicken thighs and pantry staples
- Packed with lean protein and natural enzymes from pineapple that aid digestion and boost metabolism
- Ready in just 25 minutes with minimal prep work, making it perfect for busy weeknights
- Versatile recipe that works equally well on the grill, in the oven, or on a stovetop grill pan
- Kid-friendly flavors that please picky eaters while introducing them to international cuisine
Why This Hawaiian Teriyaki Chicken Recipe Works
This Hawaiian Teriyaki Chicken recipe succeeds because it balances sweet and savory elements perfectly. The pineapple juice acts as a natural tenderizer, breaking down tough fibers in the chicken while infusing tropical sweetness.
Using chicken thighs instead of breasts ensures juicy, flavorful results that won’t dry out during grilling. The brown sugar caramelizes beautifully on the grill, creating an appetizing glaze that locks in moisture.
The marinade doubles as a finishing sauce, maximizing flavor impact while minimizing waste. This technique is commonly used in professional kitchens and elevates home cooking results significantly.
What You’ll Need for Hawaiian Teriyaki Chicken
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Chicken thighs | 1.5 lbs boneless, skinless | Main protein, stays moist during grilling |
| Soy sauce | 1 cup | Provides umami and saltiness |
| Brown sugar | 1 cup packed | Creates caramelization and sweetness |
| Pineapple juice | 1 cup | Natural tenderizer and tropical flavor |
| Garlic | 4 cloves chopped | Adds aromatic depth |
| Fresh ginger | 1 tbsp minced | Provides warmth and complexity |
Tools
| Tool | Purpose |
|---|---|
| Mixing bowl or Ziploc bag | For marinating chicken evenly |
| Grill or grill pan | Creates char marks and smoky flavor |
| Saucepan | For reducing marinade to safe serving sauce |
| Meat thermometer | Ensures chicken reaches safe 165°F temperature |
| Basting brush | Applies marinade during grilling process |
The total cost for this recipe ranges from $12-15, making it an economical choice for families. Most ingredients are pantry staples, with chicken thighs being the primary fresh purchase needed.
How to Make Hawaiian Teriyaki Chicken
| Step | Instructions |
|---|---|
| 1. Marinate the Chicken | In a bowl or Ziploc bag, combine soy sauce, brown sugar, pineapple juice, garlic, and ginger. Mix until sugar dissolves completely. Add chicken, ensuring full coating. Marinate in refrigerator for at least 4 hours or overnight for best results. |
| 2. Prepare the Marinade | Remove chicken from marinade and set aside on a clean plate. Pour remaining marinade into a saucepan and simmer for 5-10 minutes to eliminate bacteria. Let cool before using as basting sauce. |
| 3. Grill the Chicken | Preheat grill to medium-high heat (around 400°F). Grill chicken for 6-8 minutes per side, brushing with cooled marinade halfway through. Check internal temperature reaches 165°F with meat thermometer. |
| 4. Serve | Transfer grilled chicken to serving dish and pour remaining reduced marinade over top. Let rest for 2-3 minutes before serving to allow juices to redistribute. |
The key to perfect Hawaiian Teriyaki Chicken lies in proper marinating time and temperature control. Don’t rush the marinating process, as this develops the signature flavor profile that makes this dish special.
Chef's Helpful Tips
- Score the chicken thighs lightly with a knife to help marinade penetrate deeper and reduce cooking time
- Reserve some fresh marinade before adding raw chicken to use as a finishing sauce without cooking
- If grilling outdoors, oil the grates well to prevent sticking and create better grill marks
- Let chicken come to room temperature for 15 minutes before grilling for more even cooking
- Double the marinade recipe and freeze half for future use – it keeps for up to 3 months
Serving and Storage Tips for Hawaiian Teriyaki Chicken
Serving Tips
Hawaiian Teriyaki Chicken pairs beautifully with steamed jasmine rice, grilled pineapple rings, and crisp vegetables. The sweet-savory flavors complement coconut rice or quinoa for healthier alternatives.
Serve this dish at summer barbecues, family gatherings, or casual dinner parties. It’s particularly popular with children due to its mild, sweet flavor profile. Consider pairing it with our Ultimate Chicken Casserole for variety in your meal planning.
Store leftover chicken in the refrigerator for up to 3 days. Reheat gently in the microwave or oven at 350°F for 10 minutes. The flavors actually improve overnight as they continue to meld together.
For meal prep, slice the cooked chicken and store with the sauce separately. This prevents the meat from becoming soggy while maintaining optimal texture and flavor.
Mistakes to Avoid while making Hawaiian Teriyaki Chicken
Don’t skip the marinating time – at least 4 hours is essential for proper flavor development. Rushing this step results in bland, poorly seasoned chicken that lacks the signature Hawaiian taste.
Avoid using the raw marinade as a finishing sauce without cooking it first. This creates food safety risks and can lead to foodborne illness. Always simmer the marinade for at least 5 minutes.
Don’t overcook the chicken thighs. While they’re more forgiving than breasts, overcooking still results in dry, tough meat. Use a meat thermometer to ensure accuracy.
Resist the urge to press down on the chicken while grilling. This squeezes out valuable juices and prevents proper caramelization of the marinade sugars.
You Must Know
- Always marinate chicken in the refrigerator, never at room temperature, to prevent bacterial growth
- Use separate cutting boards for raw and cooked chicken to avoid cross-contamination
- The marinade can be prepared up to 3 days in advance and stored in the refrigerator
- If you don’t have a grill, this recipe works perfectly in a 425°F oven for 25-30 minutes
Suggestions for Hawaiian Teriyaki Chicken
Transform this basic recipe into exciting variations by adding different ingredients. Try incorporating orange juice for citrus notes, or add red pepper flakes for heat. Fresh herbs like cilantro or green onions make excellent garnishes.
For a complete Hawaiian experience, serve with grilled vegetables like bell peppers, zucchini, and onions. These complement the sweet teriyaki flavors while adding nutritional value and color to your plate.
Consider making extra marinade to use with other proteins like salmon, pork, or tofu. This versatile sauce works well with many different ingredients and cooking methods.
For inspiration on other delicious recipes, check out this Hawaiian Chicken recipe or explore Teriyaki and Pineapple Chicken variations. You might also enjoy our Creamy Garlic Shrimp Pasta for another crowd-pleasing dinner option.
FAQs:
Yes, you can substitute chicken breasts, but reduce cooking time to 5-6 minutes per side to prevent drying out. Thighs remain juicier and more flavorful due to their higher fat content.
Marinate for at least 4 hours, but no more than 24 hours. Longer marinating can break down the protein too much, resulting in mushy texture.
Absolutely! Bake at 425°F for 25-30 minutes or use a stovetop grill pan over medium-high heat. The cooking method doesn’t significantly affect the final flavor.
Yes, this recipe provides lean protein, and pineapple juice contains vitamin C and digestive enzymes. To reduce sodium, use low-sodium soy sauce and decrease the amount by 25%.
Yes, freeze marinated chicken in freezer bags for up to 3 months. Thaw completely in the refrigerator before cooking. The marinating process continues during freezing, intensifying flavors.
Conclusion
Hawaiian Teriyaki Chicken delivers tropical flavors and satisfying nutrition in one simple recipe. With basic ingredients and straightforward techniques, you can create restaurant-quality results at home for a fraction of the cost.
This versatile dish works for casual weeknight dinners or special occasions, pleasing both adults and children with its balanced sweet-savory profile. The health benefits of lean protein and natural pineapple enzymes make it a smart choice for family meals.
Master this recipe and you’ll have a reliable go-to dish that never fails to impress. The combination of affordability, simplicity, and delicious results makes Hawaiian Teriyaki Chicken a valuable addition to any home cook’s repertoire.
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📖 Recipe Card
Hawaiian Teriyaki Chicken
- Total Time: 16 minutes
- Yield: 4. servetransfer grilled chicken to serving 1x
Description
A delicious and easy recipe for Hawaiian Teriyaki Chicken featuring tender chicken thighs marinated in a sweet and savory teriyaki sauce with tropical pineapple flavors.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup soy sauce
- 1 cup packed brown sugar
- 1 cup pineapple juice
- 4 cloves garlic, chopped
- 1 tbsp fresh ginger, minced
Instructions
- Marinate the Chicken: In a bowl or Ziploc bag, combine soy sauce, brown sugar, pineapple juice, garlic, and ginger. Mix until sugar dissolves completely. Add chicken, ensuring full coating. Marinate in refrigerator for at least 4 hours or overnight for best results.
- Prepare the Marinade: Remove chicken from marinade and set aside on a clean plate. Pour remaining marinade into a saucepan and simmer for 5-10 minutes to eliminate bacteria. Let cool before using as basting sauce.
- Grill the Chicken: Preheat grill to medium-high heat (around 400°F). Grill chicken for 6-8 minutes per side, brushing with cooled marinade halfway through. Check internal temperature reaches 165°F with meat thermometer.
- Serve: Transfer grilled chicken to serving dish and pour remaining reduced marinade over top. Let rest for 2-3 minutes before serving to allow juices to redistribute.
Notes
- Score the chicken thighs lightly with a knife to help marinade penetrate deeper and reduce cooking time
- Reserve some fresh marinade before adding raw chicken to use as a finishing sauce without cooking
- Let chicken come to room temperature for 15 minutes before grilling for more even cooking
- Double the marinade recipe and freeze half for future use – it keeps for up to 3 months
- Prep Time: 10 minutes
- Cook Time: 5-6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving (6 oz chicken)
- Calories: 385 calories
- Sugar: 48g
- Sodium: 2,400mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 105mg
Keywords: Hawaiian Teriyaki Chicken, grilled chicken, teriyaki marinade, pineapple chicken, Asian cuisine, BBQ chicken
