Hawaiian Chicken Recipe

Make teriyaki marinade

In a medium saucepan combine 1 cup soy sauce, 1 cup water, 1 cup brown sugar, 2 tbsp honey, 2 tbsp rice vinegar, 1 tbsp grated ginger, 3 cloves minced garlic, and 1 cup pineapple juice. Stir to combine and bring to a gentle simmer over medium heat.

Simmer gently for 6–8 minutes, stirring occasionally, until sugar is dissolved and flavors meld. Taste and adjust balance: add a splash more rice vinegar for brightness or 1 tsp more honey for sweetness.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until slightly thickened. Remove from heat, stir in 1 tsp toasted sesame oil and 1 tsp black pepper. Reserve 1/2 cup of the finished teriyaki sauce for basting and serving; cool remaining sauce to room temperature for the marinade.

Prepare chicken

Trim excess fat from 1.5 lb boneless skinless chicken thighs and pat dry. Place chicken in a shallow dish or resealable bag. Pour cooled teriyaki marinade (not the reserved basting portion) over chicken, ensuring pieces are coated. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (avoid longer as pineapple juice can tenderize protein too much).

Prep produce and grill

While chicken marinates, core and cut 1 green bell pepper into 8 large pieces and slice 1/2 red onion into wedges. If using fresh pineapple, cut into 8 rings about 1/2-inch thick. Lightly brush both sides of pineapple rings, pepper pieces, and onion wedges with 2 tsp vegetable oil and season with 1 tsp salt and 1/2 tsp black pepper.

Preheat grill to medium-high (about 425°F / 220°C). If using a grill pan, heat it over medium-high heat and oil lightly.

Grill pineapple and vegetables

Grill pineapple rings 2–3 minutes per side until caramelized grill marks form. Grill bell pepper pieces and onion wedges about 3–4 minutes per side until charred at edges and slightly softened. Transfer to a plate and keep warm.

Grill chicken

Remove chicken from marinade and let excess drip off. Place chicken on the grill and cook 5–7 minutes per side (depending on thickness), basting once or twice with the reserved 1/2 cup teriyaki sauce during the last 4 minutes of cooking. Chicken is done when internal temperature reaches 165°F (74°C) and has a glossy, caramelized exterior. Let rest 5 minutes off the heat.

If desired, in the last minute of grilling, place a pineapple ring on each chicken piece to warm and pick up glaze.

Slice grilled chicken into strips or serve whole. Arrange chicken with grilled pineapple rings, bell pepper pieces, and onion wedges over cooked rice or steamed vegetables (4 servings).

Drizzle additional warmed teriyaki sauce over the plate, sprinkle with 2 tbsp sliced scallions and 1 tsp toasted sesame seeds. Serve immediately.