Hawaiian Teriyaki Chicken with Pineapple and Brown Sugar

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes (plus 30 minutes minimum for marinating)
Skill Intensity: Easy
Servings: 4-6
Calories: ~420 per serving

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Introduction

Close your eyes and imagine the gentle trade winds, the sound of waves lapping at the shore, and the sweet, smoky aroma of a grill firing up for a luau. That’s the essence of this Hawaiian Teriyaki Chicken. This isn’t your average teriyaki. It’s a sun-drenched version where the salty-savory base of soy sauce meets the tropical sweetness of pineapple juice and the deep, caramel-like richness of brown sugar.

This recipe captures the spirit of “plate lunch” culture—a beloved Hawaiian tradition where a generous serving of protein is piled high with two scoops of rice and a scoop of macaroni salad. The key to its incredible flavor is a simple but powerful marinade that doubles as a glaze. As the chicken grills, the sugars caramelize, creating a sticky, glossy, and slightly charred exterior while keeping the meat incredibly juicy inside. The addition of fresh pineapple chunks adds a burst of acidity and sweetness that cuts through the rich glaze, making each bite perfectly balanced.

Whether you’re firing up the grill for a summer cookout or using your stovetop in the middle of winter, this recipe delivers a taste of the islands that will transport your family straight to paradise.

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Ingredients

For the Marinade & Glaze:

• 1 cup low-sodium soy sauce (or tamari for gluten-free)

• 1 cup pineapple juice (unsweetened)

• ½ cup light brown sugar, packed

• ¼ cup mirin (sweet Japanese rice wine)

• 4 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 teaspoon sesame oil

• 2 green onions, thinly sliced (plus more for garnish)

For the Chicken & Pineapple:

• 2 lbs boneless, skinless chicken thighs (preferred for moisture and flavor)

• 2 cups fresh pineapple chunks (about ½ a pineapple, or use canned in juice, drained)

• 1 tablespoon vegetable oil (for grilling)

• 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)

• Sesame seeds, for garnish

• Steamed white rice, for serving

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Instructions

1. Prepare the Marinade

In a medium bowl or a large measuring cup, combine the soy sauce, pineapple juice, brown sugar, mirin, minced garlic, grated ginger, sesame oil, and sliced green onions. Whisk vigorously until the brown sugar is completely dissolved. Reserve ½ cup of this mixture in a separate small bowl and set it aside in the refrigerator—this will become your finishing glaze.

2. Marinate the Chicken

Place the chicken thighs in a large, resealable plastic bag or a shallow glass dish. Pour the remaining marinade over the chicken, ensuring all pieces are fully submerged. Seal the bag, removing as much air as possible, or cover the dish. Refrigerate for at least 30 minutes, but for the best flavor, aim for 2 to 4 hours. Do not marinate for more than 8 hours, as the acid from the pineapple juice can begin to break down the chicken’s texture, making it mushy.

3. Make the Glaze

While the chicken is marinating, pour the reserved ½ cup of marinade into a small saucepan. Bring it to a simmer over medium heat. Once simmering, whisk in the cornstarch slurry. Continue to cook, stirring constantly, for 1-2 minutes, until the mixture thickens enough to coat the back of a spoon. Remove from heat. This glaze is now safe to use for basting and serving, as it hasn’t touched the raw chicken.

4. Preheat the Grill or Pan

Remove the chicken from the refrigerator 15 minutes before cooking to let it come to room temperature. Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). If using a grill pan or skillet, heat it over medium-high heat and add the vegetable oil. The intensity here is high heat to get a good sear and caramelization.

5. Grill the Chicken and Pineapple

Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade. Place the chicken on the preheated grill. Cook for 5-7 minutes per side, depending on thickness. During the last 5 minutes of cooking, add the fresh pineapple chunks directly to the grill. Grill the pineapple for 2-3 minutes per side until you have nice grill marks and the pineapple has softened slightly and begun to caramelize.

As the chicken cooks, begin basting it with the prepared thickened glaze during the last 3-4 minutes of grilling. This prevents the sugar in the glaze from burning too early. The chicken is done when it reaches an internal temperature of 165°F (74°C) .

6. Rest and Serve

Transfer the chicken to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring every bite is moist. Slice the chicken thighs into strips if desired.

Serve immediately over a bed of steamed white rice. Top with the grilled pineapple chunks, a final drizzle of any remaining glaze, and a generous sprinkle of sesame seeds and fresh green onions.

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Recipe Notes & Variations

• Oven-Baked Method: If you don’t have a grill, you can bake the chicken on a wire rack set over a baking sheet at 400°F (200°C) for 20-25 minutes, basting with glaze halfway through. Broil for the last 2 minutes to get a nice char.

• Chicken Breasts: You can substitute boneless, skinless chicken breasts, but reduce the cooking time to avoid drying them out. Pound them to an even thickness first.

• Spicy Kick: Add 1 teaspoon of sriracha or red pepper flakes to the marinade for a spicy-sweet variation.

• Make it a Bowl: Turn this into a Hawaiian teriyaki chicken bowl by serving with rice, grilled pineapple, edamame, pickled red onions, and a drizzle of spicy mayo.

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Nutrition Information

Nutrition information is an estimate and per serving, based on 6 servings using boneless, skinless chicken thighs and excluding optional garnishes and rice.

Please note that sodium content can be significantly reduced by using low-sodium soy sauce.