There’s something magical about the sweet and savory flavors of Hawaiian cuisine, especially when it comes to grilled chicken. The combination of juicy pineapple, rich teriyaki glaze, and smoky char from the grill makes this Grilled Hawaiian Teriyaki Chicken an absolute winner. Whether you’re hosting a summer barbecue or just craving a taste of the tropics, this dish brings a little piece of paradise to your plate.
I first fell in love with this recipe after a trip to Hawaii, where street vendors served up skewers of teriyaki-glazed chicken with grilled pineapple. The balance of flavors—tangy, sweet, and umami—was unforgettable. Since then, I’ve perfected my own version at home, and now I’m excited to share it with you. It’s simple enough for a weeknight dinner but impressive enough for guests!
What You Need To Make This Recipe
Chicken thighs: Boneless, skinless chicken thighs work best for this recipe because they stay juicy and tender on the grill. Their higher fat content prevents drying out, unlike chicken breasts.
Fresh pineapple: The star of the show! Fresh pineapple adds natural sweetness and a tropical touch. When grilled, it caramelizes beautifully, enhancing its flavor.
Teriyaki sauce: A good-quality teriyaki sauce is key. You can use store-bought for convenience or make your own with soy sauce, brown sugar, garlic, and ginger for a deeper flavor.
Soy sauce: This adds saltiness and depth to the marinade, balancing the sweetness of the pineapple and teriyaki. Low-sodium soy sauce works well if you’re watching salt intake.
Brown sugar: A little brown sugar helps caramelize the glaze and adds a rich, molasses-like sweetness to the chicken.
Garlic and ginger: Freshly minced garlic and grated ginger bring warmth and a slight kick, making the marinade more complex.
Green onions and sesame seeds: These are for garnish, adding freshness and a nice crunch to the finished dish.
Ingredients List
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups fresh pineapple chunks
- ½ cup teriyaki sauce
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, sliced
- 1 tsp sesame seeds (for garnish)
- Wooden or metal skewers (if making kebabs)
How to Make Grilled Hawaiian Teriyaki Chicken
Step 1: Marinate the Chicken
In a bowl, whisk together teriyaki sauce, soy sauce, brown sugar, garlic, and ginger. Reserve about ¼ cup of the marinade for basting later. Place the chicken thighs in a resealable bag or shallow dish, pour the remaining marinade over them, and let them soak for at least 30 minutes (or up to 4 hours for deeper flavor).
Step 2: Prep the Grill
Preheat your grill to medium-high heat (about 375°F–400°F). If using wooden skewers, soak them in water for 20 minutes to prevent burning.
Step 3: Skewer the Chicken and Pineapple
Thread the marinated chicken and pineapple chunks onto skewers, alternating between them for even cooking. If not making kebabs, you can grill the chicken and pineapple separately.
Step 4: Grill to Perfection
Place the skewers on the grill and cook for 5–6 minutes per side, basting occasionally with the reserved marinade. The chicken is done when it reaches an internal temperature of 165°F, and the pineapple should have nice grill marks.
Step 5: Garnish and Serve
Remove from the grill, sprinkle with sliced green onions and sesame seeds, and serve hot with extra teriyaki sauce if desired.
Tips for Making This Recipe
- Don’t skip the marinade time—30 minutes is the minimum, but longer marinating (up to 4 hours) makes the chicken even more flavorful.
- Use fresh pineapple—canned pineapple can be too soft and overly sweet.
- Watch the grill closely—teriyaki sauce can burn quickly due to its sugar content. Move skewers to indirect heat if needed.
- Try adding veggies—bell peppers or red onions make great additions to the skewers.
- Make it ahead—you can marinate the chicken overnight for maximum flavor.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but they may dry out faster. If using breasts, pound them to an even thickness and reduce grilling time slightly.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the grill.
Can I bake this instead of grilling?
Absolutely! Bake at 375°F for 25–30 minutes, basting halfway through.
Is there a substitute for fresh pineapple?
If fresh isn’t available, grilled peaches or mangoes can work in a pinch.
Can I make this gluten-free?
Yes! Use gluten-free tamari instead of soy sauce and check that your teriyaki sauce is gluten-free.
Enjoy your Grilled Hawaiian Teriyaki Chicken—it’s a guaranteed crowd-pleaser! 🌺🍍🍗