Why You’ll Love This Recipe
- Bursting with flavor: The tangy pineapple juice and savory soy sauce create the perfect balance of sweet and salty.
- Easy to prepare: With a simple marinade and grilling method, it’s a breeze to make.
- Crowd-pleaser: Everyone loves the sticky, caramelized glaze on this juicy grilled chicken.
- Versatile: Pairs well with rice, grilled veggies, or even a fresh salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/2 lbs chicken thighs, boneless, skinless
- 1 cup soy sauce
- 1 cup brown sugar, packed
- 1 cup pineapple juice
- 4 cloves garlic, chopped
- 1 tbsp ginger, fresh, minced
Directions
- Place the chicken thighs in a bowl or a gallon-sized Ziploc bag and set aside.
- In a medium-sized mixing bowl, combine soy sauce, brown sugar, pineapple juice, garlic, and ginger. Stir until the sugar dissolves.
- Pour the marinade over the chicken. Remove as much air as possible and seal the bag tightly (or cover the bowl).
- Refrigerate for at least 4 hours, preferably overnight.
- Remove the chicken from the marinade and set aside. Reserve the marinade for later use.
- Transfer the reserved marinade to a medium saucepan. Bring it to a simmer over medium heat and let it cook for 5–10 minutes.
- Preheat your grill to medium-high heat. Place the chicken on the grill and brush some of the hot marinade over the top (do not re-dip the brush into the marinade after touching raw chicken).
- Grill the chicken until it reaches an internal temperature of 165°F.
- Once cooked, transfer the chicken to a serving dish and pour the remaining hot marinade over the top. Serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20–30 minutes
Variations
- Vegetarian option: Swap the chicken for firm tofu or portobello mushrooms.
- Spicy kick: Add a dash of chili flakes or sriracha to the marinade.
- Gluten-free: Use tamari or a gluten-free soy sauce alternative.
- Oven-baked: Cook the marinated chicken in a 375°F oven for 25–30 minutes, basting with the hot marinade halfway through.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a microwave or a skillet over medium heat until warmed through. To maintain the juicy texture, add a splash of water or leftover marinade when reheating.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are more flavorful and remain juicier when grilled.
2. Can I freeze the chicken in the marinade?
Absolutely! Place the chicken and marinade in a freezer-safe bag, seal, and freeze for up to 3 months. Thaw overnight in the refrigerator before grilling.
3. Is there a substitute for pineapple juice?
Orange juice works as a substitute, though the flavor will vary slightly.
4. Can I make this recipe without a grill?
Yes, you can use a stovetop grill pan or bake the chicken in the oven.
5. How do I know the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F.
6. Can I use this marinade for other proteins?
Yes, it works great with pork, beef, or even salmon.
7. What sides pair well with this dish?
Steamed rice, grilled veggies, or a fresh green salad are excellent accompaniments.
8. How long should I marinate the chicken?
For the best flavor, marinate for at least 4 hours, but overnight is ideal.
9. Can I make the marinade in advance?
Yes, prepare the marinade up to 3 days ahead and store it in the refrigerator.
10. Is it safe to use the leftover marinade for basting?
Yes, but you must boil it for at least 5 minutes to kill any bacteria from the raw chicken.
Conclusion
Hawaiian Grilled Teriyaki Chicken is a deliciously simple recipe that combines the tropical sweetness of pineapple with the savory depth of soy sauce. Whether you’re hosting a summer barbecue or craving a taste of the islands, this dish is sure to impress. Give it a try and enjoy a burst of flavor in every bite!
Hawaiian Grilled Teriyaki Chicken
- Total Time: 40 minutes (plus marinating time)
- Yield: 4 servings
- Diet: Gluten Free
Description
Hawaiian Grilled Teriyaki Chicken is a mouthwatering recipe featuring tender chicken thighs marinated in a perfect blend of soy sauce, brown sugar, and pineapple juice, then grilled to caramelized perfection. Perfect for summer barbecues or weeknight dinners, this recipe brings tropical flavors straight to your table.
Ingredients
- 1 1/2 lbs chicken thighs, boneless, skinless
- 1 cup soy sauce
- 1 cup brown sugar, packed
- 1 cup pineapple juice
- 4 cloves garlic, chopped
- 1 tbsp ginger, fresh, minced
Instructions
- Place chicken thighs in a bowl or gallon-sized Ziploc bag.
- In a medium bowl, combine soy sauce, brown sugar, pineapple juice, garlic, and ginger. Stir until sugar dissolves.
- Pour the marinade over the chicken. Seal the bag or cover the bowl, and refrigerate for at least 4 hours or overnight.
- Remove chicken from marinade and set aside. Reserve marinade.
- Simmer the reserved marinade in a saucepan over medium heat for 5–10 minutes.
- Preheat grill to medium-high. Grill chicken, brushing with hot marinade, until it reaches an internal temperature of 165°F.
- Transfer chicken to a serving dish, drizzle with remaining hot marinade, and serve immediately.
Notes
- Marinate for a minimum of 4 hours for optimal flavor; overnight is best.
- Ensure the reserved marinade is boiled before use to eliminate bacteria.
- Use a meat thermometer to ensure chicken is fully cooked.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20–30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
