Hawaiian Grilled Teriyaki Chicken Recipe

Hawaiian Grilled Teriyaki Chicken is a delicious, vibrant dish that combines the savory-sweet flavors of traditional Japanese teriyaki with tropical Hawaiian flair. The combination of pineapple, soy sauce, garlic, ginger, and sesame makes for an unforgettable marinade. The chicken is marinated, grilled to perfection, and served with a side of grilled pineapple, making it a perfect summertime dish or a tropical twist to any meal. In this recipe, we’ll walk you through every step of preparing this mouth-watering dish from scratch.

Step-by-Step Instructions:

Step 1: Prepare the Teriyaki Marinade

The teriyaki marinade is the star of the show, and its flavor will infuse the chicken with a sweet and savory profile. Here’s how to make it:

1. Combine the Ingredients:

   • In a medium-sized mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil. These ingredients provide a perfect balance of salty, sweet, and tangy flavors with hints of tropical pineapple.

2. Thicken the Marinade (Optional):

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   • If you prefer a thicker sauce, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water. Slowly whisk this slurry into the marinade. This step will help thicken the sauce as it cooks, creating a sticky, glossy glaze that clings to the chicken perfectly.

3. Taste and Adjust:

   • Taste your marinade and adjust the sweetness or saltiness according to your preferences. You can add more honey for sweetness or a splash of rice vinegar for tang.

4. Set Aside Some Marinade for Glazing:

   • Before adding the chicken, set aside about 1/4 cup of the marinade to use as a glaze when grilling the chicken. This ensures the marinade stays safe for cooking, as it hasn’t touched the raw chicken yet.

Step 2: Marinate the Chicken

1. Prepare the Chicken:

   • If you’re using chicken breasts, flatten them slightly to an even thickness. This helps them cook evenly and absorb the flavors of the marinade better. You can do this by placing the chicken between two sheets of plastic wrap or parchment paper and gently pounding them with a meat mallet or rolling pin.

2. Marinate the Chicken:

   • Place the chicken in a large zip-top plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated. Seal the bag (or cover the dish) and refrigerate for at least 1 hour, but ideally 4 hours or even overnight for the best flavor infusion.

3. Marinating Tips:

   • The longer the chicken marinates, the more the flavors will develop. However, do not marinate the chicken for more than 24 hours, as the acidic components (like the pineapple juice and vinegar) can break down the chicken’s proteins and make it mushy.

Step 3: Prepare the Grill

Grilling is an essential part of the Hawaiian grilled teriyaki chicken experience. Here’s how to get the grill ready:

1. Preheat the Grill:

   • Preheat your gas or charcoal grill to medium-high heat (about 375°F-400°F or 190°C-200°C). You want the grill to be hot enough to give the chicken those nice sear marks but not so hot that it burns the outside before cooking the inside.

2. Clean and Oil the Grates:

   • Clean the grill grates with a brush to remove any previous residue. Then, lightly oil the grates using a paper towel dipped in vegetable oil and tongs. This will help prevent the chicken from sticking to the grill.

Step 4: Grill the Chicken

Now, the fun part begins! Here’s how to grill the chicken to perfection:

1. Grill the Chicken:

   • Place the marinated chicken breasts or thighs on the grill. Let them cook without moving them for 5-7 minutes on the first side, allowing for nice grill marks to form.

2. Flip and Glaze:

   • After the first side is grilled, flip the chicken over and brush a generous amount of the reserved marinade (that you set aside earlier) over the chicken. Continue to cook for an additional 5-7 minutes or until the chicken reaches an internal temperature of 165°F (75°C) using a meat thermometer.

3. Optional Glazing:

   • For extra flavor and a glossy finish, you can baste the chicken with more marinade during the last few minutes of cooking. Just be sure to use a separate bowl for the marinade you intend to cook with and discard any that has touched the raw chicken.

4. Rest the Chicken:

   • After the chicken is cooked through, remove it from the grill and let it rest for 5-10 minutes. Resting helps the juices redistribute, keeping the chicken moist and tender.

Step 5: Grill the Pineapple (Optional but Highly Recommended)

Grilled pineapple adds an amazing layer of smoky sweetness to this dish. Here’s how to prepare it:

1. Prepare the Pineapple:

   • Slice the top and bottom off the pineapple and then carefully cut off the skin. Cut the pineapple into rings, about 1/2-inch thick. You can also cut it into wedges if you prefer.

2. Grill the Pineapple:

   • Place the pineapple rings on the grill alongside the chicken. Grill each side for about 2-3 minutes until grill marks appear and the pineapple softens slightly.

3. Glaze with Honey:

   • For extra sweetness, drizzle the grilled pineapple with honey right before serving. A pinch of ground cinnamon also works well if you like a spiced, caramelized finish.

Step 6: Serve and Garnish

Now that your chicken and pineapple are perfectly grilled, it’s time to serve!

1. Plate the Chicken:

   • Slice the grilled teriyaki chicken into strips or serve whole, depending on your preference.

2. Serve with Grilled Pineapple:

   • Arrange the grilled pineapple alongside the chicken on the plate. The sweetness of the pineapple complements the savory chicken perfectly.

3. Garnish (Optional):

   • Sprinkle toasted sesame seeds on top of the chicken for a crunchy texture and a touch of visual appeal. Fresh cilantro, green onions, or a wedge of lime can also make great garnishes.

4. Accompaniments:

   • Serve your Hawaiian Grilled Teriyaki Chicken with a side of steamed rice, grilled vegetables, or a tropical fruit salad for a complete meal.

Tips and Tricks for Perfect Hawaiian Grilled Teriyaki Chicken

1. Use Bone-In Chicken for Extra Flavor:

   • If you prefer more flavor, you can use bone-in, skin-on chicken thighs or breasts. The bone helps keep the chicken moist, and the skin adds a bit of crispy texture when grilled.

2. Marinate the Night Before:

   • Marinating the chicken the night before gives the flavors more time to soak in, which results in even more flavorful chicken.

3. Make Extra Marinade for a Sauce:

   • If you like your teriyaki chicken extra saucy, make additional marinade and reduce it in a saucepan over medium heat. Allow it to simmer for 5-7 minutes until it thickens, then drizzle over the chicken just before serving.

4. Adjust the Sweetness or Saltiness:

   • Customize the flavor by adjusting the sweetness (more honey or brown sugar) or saltiness (add more soy sauce). Experiment with adding a bit of pineapple chunks to the marinade for extra tropical flavor.

5. Grill with Direct and Indirect Heat:

   • If your grill has both hot and cooler areas, you can use direct heat for the first few minutes to sear the chicken and then move it to the indirect heat zone to finish cooking. This prevents burning while ensuring the chicken cooks all the way through.

6. Add a Smoky Flavor:

   • For extra smoky depth, you can add wood chips (such as hickory or mesquite) to your grill. Soak the chips in water for 30 minutes and then place them in a smoker box or directly on the hot coals.

Variations and Customizations

1. Vegetarian Version:

   • Substitute the chicken for tofu or tempeh for a vegetarian version of this dish. Press the tofu to remove excess moisture, cut into slabs, and marinate it in the teriyaki sauce for a few hours before grilling.

2. Spicy Teriyaki Chicken:

   • For a spicy twist, add red pepper flakes or a bit of Sriracha sauce to the marinade. You can also toss the chicken with some chili paste just before grilling for an added kick.

3. Hawaiian BBQ Chicken:

   • Mix the teriyaki marinade with a little bit of Hawaiian BBQ sauce for a more tangy and smoky variation. This works especially well with grilled chicken thighs.

4. Serve with Rice or Noodles:

   • While this recipe works wonderfully with rice, you could serve the chicken over noodles or quinoa for a change of pace. Add some sautéed vegetables to the rice for extra flavor and nutrition.

Conclusion

This Hawaiian Grilled Teriyaki Chicken recipe brings a taste of the tropics to your grill. With its balance of sweet, savory, and tangy flavors, this dish is a surefire way to impress your family and friends. Whether you’re grilling for a backyard BBQ, a special dinner, or just want something exciting to prepare for a weeknight meal, this recipe is sure to be a crowd-pleaser. Don’t forget to enjoy the grilled pineapple—it’s the perfect complement to the chicken and adds an extra burst of tropical sweetness.

From the marinade to the final plate, every step is an opportunity to infuse flavor and create a memorable meal. Enjoy!

Yield: 4

Hawaiian Grilled Teriyaki Chicken Recipe

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Hawaiian Grilled Teriyaki Chicken is a delicious, vibrant dish that combines the savory-sweet flavors of traditional Japanese teriyaki with tropical Hawaiian flair. The combination of pineapple, soy sauce, garlic, ginger, and sesame makes for an unforgettable marinade. The chicken is marinated, grilled to perfection, and served with a side of grilled pineapple, making it a perfect summertime dish or a tropical twist to any meal. In this recipe, we’ll walk you through every step of preparing this mouth-watering dish from scratch.

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup pineapple juice (fresh or canned)
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
• 1/2 tsp red pepper flakes (optional, for a touch of heat)
• 2 tbsp chopped green onions (for garnish)
• 1/4 cup crushed pineapple (for garnish, optional)

Instructions

1. Prepare the marinade:In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using) until the sugar is dissolved.
2. Marinate the chicken:Place the chicken breasts or thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 1 hour (or up to 4 hours for more flavor).
3. Preheat the grill:Preheat your grill to medium-high heat (around 400°F or 200°C). Brush the grill grates with a little oil to prevent sticking.
4. Grill the chicken:Remove the chicken from the marinade (discard any leftover marinade) and place it on the preheated grill. Grill for about 7-10 minutes per side, depending on the thickness of the chicken, until it reaches an internal temperature of 165°F (75°C) and is fully cooked.
5. Serve:Remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with chopped green onions and a sprinkle of crushed pineapple for an extra tropical touch (optional).