Hawaiian Teriyaki Recipe

Make the teriyaki marinade

In a medium bowl, combine 1 cup soy sauce, 1 cup pineapple juice, 1 cup packed brown sugar, 2 tablespoons mirin (or dry sherry), grated ginger, minced garlic, and 1 teaspoon sesame oil. Whisk until the brown sugar dissolves and mixture is smooth.

Reserve and thicken sauce

Reserve ½ cup of the marinade for finishing the dish. Pour the remaining marinade into a small saucepan and bring to a gentle simmer over medium heat. In a separate small bowl, whisk 2 tablespoons pineapple juice with 1 tablespoon cornstarch until smooth to make a slurry. Once the saucepan reaches a simmer, whisk in the cornstarch slurry and cook, stirring, until the sauce thickens slightly (about 1–2 minutes). Remove from heat and let cool. Use reserved ½ cup marinade (uncooked) for marinating the chicken.

Marinate the chicken

Place the cut chicken pieces in a large resealable bag or a bowl. Pour the reserved ½ cup uncooked marinade over the chicken, toss to coat, then refrigerate for at least 30 minutes and up to 4 hours. Discard any leftover used marinade that touched raw chicken.

Cook the chicken

When ready to cook, heat a large heavy skillet or wok over medium-high heat and add 1 tablespoon vegetable oil. Remove chicken from the marinade, letting excess drip off, and add the pieces to the hot pan in a single layer (work in batches if needed). Cook without moving for 2–3 minutes to get a brown sear, then stir and continue cooking until chicken is cooked through and internal temperature reaches 165°F (74°C), about 4–6 minutes total per batch. Transfer cooked chicken to a plate and repeat with remaining chicken, adding the remaining 1 tablespoon oil if needed.

Sauté vegetables and pineapple

In the same skillet or wok used for the chicken, add the pineapple chunks and bell pepper pieces. Stir-fry over medium-high heat for 2–3 minutes until peppers are slightly tender and pineapple begins to caramelize. Push the pineapple and peppers to the side of the pan.

Combine all components

Return the cooked chicken to the skillet with the pineapple and peppers. Pour the thickened teriyaki sauce from the saucepan over the mixture and stir to coat everything evenly. Cook for another 1–2 minutes so flavors meld and sauce heats through. Add sliced green onions and stir. If the sauce is too thick, add 1–2 tablespoons water or additional pineapple juice to reach desired consistency.

Season and garnish

Taste and adjust seasoning with cracked black pepper and a small pinch of salt if needed (soy sauce is salty, so usually not necessary). Sprinkle toasted sesame seeds and optional chopped cilantro over the finished dish.

Serve

Spoon the Hawaiian teriyaki chicken and pineapple over cooked rice. Garnish with extra sliced green onions and serve immediately.