Hawaiian Teriyaki Chicken
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Hawaiian cuisine has a way of blending sweet, savory, and tangy flavors into pure magic. This Hawaiian Teriyaki Chicken is like a mini vacation on a plate — juicy chicken glazed in caramelized teriyaki, kissed with pineapple sweetness, and finished with a hint of smokiness from grilling or pan-searing. The aroma alone will transport your kitchen straight to the islands.
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My first taste of Hawaiian-style teriyaki chicken was at a roadside stand on Oahu. The chicken was charred perfectly, sticky with glaze, and served over steaming rice with a scoop of macaroni salad. Simple, unforgettable — and the inspiration for recreating those island flavors at home whenever the craving strikes.
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What makes this dish so special is its versatility. Grill it for that authentic smoky flavor, bake it for convenience, or pan-fry it for a quick weeknight dinner. With just a handful of pantry staples, you can whip up a homemade teriyaki sauce that outshines anything from a bottle.
Whether you’re planning a luau-inspired gathering or just want to brighten up your weekly chicken routine, this recipe is guaranteed to become a favorite. Juicy, flavorful, and always requested — it’s comfort with a tropical twist.
Hawaiian Teriyaki Chicken
| Ingredient | Amount | Notes |
|---|---|---|
| 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 sweetness |
| Green onions, sliced | 2 | Garnish |
| Sesame seeds (optional) | 1 tbsp | Garnish |
| Low-sodium soy sauce | ½ cup | Base for teriyaki sauce |
| Pineapple juice | ⅓ cup | From canned or fresh |
| Brown sugar (packed) | ¼ cup | Sweetness |
| Rice vinegar | 2 tbsp | Tangy balance |
| Honey | 1 tbsp | 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
- Make the sauce – In a small saucepan, combine soy sauce, pineapple juice, brown sugar, rice vinegar, honey, garlic, and ginger. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook until thickened (2–3 minutes). Remove from heat.
- Cook the chicken – Heat oil in a large skillet over medium-high. Add chicken chunks and cook until golden and cooked through (6–8 minutes).
- Combine – Add teriyaki sauce and pineapple chunks to the skillet. Toss to coat and let simmer 3–4 minutes until glossy and caramelized.
- Serve – Garnish with green onions and sesame seeds. Serve hot over steamed white rice or coconut rice.
✨ A dish that tastes like sunshine — bold, sweet, smoky, and unforgettable.
