Hawaiian Style Teriyaki Chicken

Description:
Juicy grilled or pan-seared chicken coated in a sweet and savory Hawaiian-style teriyaki sauce with hints of pineapple and ginger. Perfect over rice or with grilled veggies.

Ingredients:

For the Chicken:

2 lbs (900 g) chicken thighs or chicken breasts
1 tablespoon vegetable oil (for cooking)

For the Hawaiian Teriyaki Sauce:

1 cup soy sauce (low sodium preferred)
¾ cup brown sugar
½ cup pineapple juice
2 tablespoons rice vinegar or apple cider vinegar
2 teaspoons fresh ginger, grated (or 1 teaspoon ground ginger)
3 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon cornstarch
2 tablespoons water

Optional Garnish:

Green onions, sliced
Sesame seeds
Grilled pineapple slices

Instructions:

1. Make the Teriyaki Sauce

In a saucepan over medium heat, combine soy sauce, brown sugar, pineapple juice, vinegar, ginger, garlic, and sesame oil.
Bring to a gentle simmer, stirring until the sugar dissolves.
In a small bowl, mix cornstarch with water. Slowly stir into the sauce.
Simmer 2–3 minutes until thick and glossy. Remove from heat.

2. Cook the Chicken

Grill Method (Authentic Hawaiian Style):

Preheat grill to medium-high heat.
Lightly oil the grill grates.
Grill chicken 5–7 minutes per side, until cooked through.

Pan Method:

Heat oil in a large skillet over medium-high heat.
Cook chicken 6–8 minutes per side until golden and fully cooked.

3. Glaze the Chicken

Brush or spoon teriyaki sauce over the chicken during the last 2–3 minutes of cooking.
Flip and glaze both sides until sticky and caramelized.

4. Serve

Slice chicken and drizzle with extra teriyaki sauce.
Garnish with green onions and sesame seeds.
Serve over steamed white rice, coconut rice, or with macaroni salad for a true Hawaiian plate lunch vibe

Tips:

For deeper flavor, marinate the chicken in half of the sauce for 2–8 hours before cooking.
Thighs stay juicier and are more traditional in Hawaiian recipes.
Don’t overcook once sauced — the sugar can burn quickly.