Hawaiian Teriyaki Recipe

Prepare chicken and marinade

Trim excess fat from the chicken thighs and pat dry with paper towels. Place chicken in a shallow dish or a resealable plastic bag.

In a mixing bowl, combine soy sauce, pineapple juice, dark brown sugar, honey, rice vinegar, sesame oil, grated ginger, minced garlic, smoked paprika and black pepper. Whisk until sugar dissolves and mixture is uniform — this is your teriyaki marinade.

Reserve about 1/4 cup of the marinade in a small container and refrigerate for finishing the grilled meat and glazing pineapple later. Pour the remaining marinade over the chicken, ensuring pieces are well coated. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (avoid longer than 6 hours because pineapple juice is acidic and can begin to break down the meat).

Preheat and prepare grill or skillet

About 15 minutes before cooking, remove chicken from fridge to come closer to room temperature. Preheat grill to medium-high (about 400°F / 200°C). If using a cast-iron skillet or grill pan, heat over medium-high and brush with vegetable oil to prevent sticking.

Pat pineapple pieces dry with a paper towel. Lightly brush pineapple rings/chunks with a thin coat of vegetable oil to promote caramelization.

Grill chicken thighs over direct heat 5–7 minutes per side, depending on thickness, brushing occasionally with reserved marinade during the last 4 minutes of grilling. Turn only once or twice so the glaze can set and get a slight char. Internal temperature should reach 165°F (74°C). If using a skillet, sear 4–6 minutes per side and reduce heat slightly if sugars begin to burn.

At the same time (or before finishing the chicken), place pineapple on the grill or skillet and grill 2–3 minutes per side until well caramelized with grill marks. During the last minute, brush the pineapple with some of the reserved marinade for extra glaze.

When chicken is done, transfer to a cutting board and let rest 5 minutes before slicing; this helps juices redistribute.

Make a glaze

While chicken rests, pour the reserved marinade into a small saucepan and bring to a gentle simmer over medium-low heat. In a small bowl, mix cornstarch with cold water to make a slurry and whisk into the simmering sauce. Stir constantly until thickened, about 1–2 minutes. Remove from heat. Taste and adjust — add a pinch more sugar or a squeeze of lime if desired.

Slice rested chicken thighs into 1/2-inch strips. Arrange on a platter or individual plates with grilled pineapple. Drizzle the thickened teriyaki glaze over the chicken and pineapple.

Garnish with thinly sliced green onions and toasted sesame seeds. Serve with lime wedges to squeeze over if desired.

Serve the Hawaiian Teriyaki over steamed jasmine rice with a side of mixed greens or slaw. Spoon extra glaze on the rice and plate. Enjoy immediately.