Hawaiian Teriyaki Chicken Delight
This is my messy, sticky-sweet take on Hawaiian teriyaki chicken — think glossy, caramelized sauce, tangy pineapple brightness, and chicken that’s tender enough to fall apart with a fork. It’s not fancy; it’s the kind of dinner that feels like a warm hug and a little vacation at the same time. Try it when you want something comforting but with a brightness that makes weeknight eating feel like a treat.
My husband calls this “the dish that fixes everything.” He will happily eat it for lunch the next day, pack it for work, and sometimes sneak bites straight from the pan when he thinks I’m not looking. Our kiddo demands “pineapple sauce on everything” and once smeared it on a bowl of cereal (we did not replicate). It became a staple because it’s quick, forgiving, and turns boring chicken into something we actually get excited about.
Why You’ll Love This Hawaiian Teriyaki Chicken Delight
– Bright pineapple tang balances the sweet-salty teriyaki so it never feels too heavy.
– Built for weeknights: fast to throw together, feeds leftovers well, and hits kids-and-adults approval.
– Flexible — use thighs, breasts, or tofu; grill, pan-fry, or bake depending on energy levels.
– The sauce doubles as a glaze and a salad dressing if you want to get fancy or lazy (both are fine).
Kitchen Talk
This dish has a few moods—sometimes the sauce reduces into this crackly, caramelly goodness and I feel like a wizard. Other times it’s runny and I swore I followed the steps, so I add cornstarch and call it rustic. I once swapped fresh pineapple for canned in a pinch and the syrup from the can actually made the sauce pop more (not the most virtuous move, but delicious). If you like a little char on your chicken, finish under the broiler for 2 minutes — dangerous, glorious, do watch it.
This Hawaiian Teriyaki Chicken Delight recipe is a fantastic balance of sweet and savory with a great tropical twist from the pineapple juice. The marinade infuses the chicken with rich flavor, and grilling it brings out a perfect caramelization. It’s straightforward to make and always a hit with family and friends!
MORE OF OUR FAVORITE…
Shopping Tips
– Protein: Boneless, skinless chicken thighs are forgiving and juicy; breasts work if you pound them thin to avoid drying out.
– Produce/Fruit: Fresh pineapple brightens the sauce, but canned pineapple in juice works fine in a weeknight bind — drain some juice into the pan for extra flavor.
– Sweeteners: You can use brown sugar, honey, or even a little maple syrup; brown sugar gives the deepest caramel notes.
– Spices: Keep ginger and garlic fresh if you can; jarred ginger is okay but flavor is a step down.
– Grains/Pasta: Serve over jasmine or short-grain rice for that classic Hawaiian pairing, or swap to quinoa for a nuttier bite.
Prep Ahead Ideas
– Marinate the chicken the night before in the teriyaki mixture — deep flavor plus less work after work.
– Chop pineapple and onions into airtight containers; keep the sauce mixed in a jar in the fridge for quick reheating.
– Store chicken and sauce separately if you plan to bake later, so the sugars don’t over-caramelize before you want them to.
– Pre-cook rice and reheat in the microwave with a damp paper towel to revive it.
Time-Saving Tricks
– Use thin-cut thighs or pound breasts so they cook quickly and evenly.
– Frozen mixed bell peppers or a pineapple tidbit bag can replace a full chop and save 10–15 minutes.
– Make the sauce in advance — it keeps well and reheats in a minute on the stove.
– Don’t rush the sear: get the pan hot, sear fast, then finish in a slightly cooler pan so the sugars don’t burn.
Common Mistakes
– Overcrowding the pan: I learned this the hard way — steam instead of sear, and the sauce never crisps. Fix: do it in batches or use a bigger pan.
– Sauce too thin: happened once when I skipped the cornstarch. Fix in a flash by mixing a teaspoon of cornstarch with cold water and stirring into the simmering sauce.
– Burnt garlic from too-high heat — if it browns, toss it and start fresh; burnt garlic tastes bitter.
– Undercooked chicken pockets: pockets of coldness mean your pieces were uneven; slice thicker parts to check and finish gently in the sauce.
What to Serve It With
– Steamed jasmine rice or sticky rice (classic).
– Quick cucumber salad or a simple green salad for crunch and acidity.
– Stir-fried broccoli or roasted sweet potatoes for hearty veg.
– Soft tortilla or bao for a fun, handheld option.
Tips & Mistakes
– Use medium-high heat for a good sear, then lower to finish cooking.
– Salt in stages: lightly before cooking and adjust after the sauce reduces.
– If sauce thickens too much, add a splash of water or pineapple juice to loosen it.
– If chicken is dry, toss it back in the sauce off-heat to rehydrate.
Storage Tips
Leftovers keep well in an airtight container in the fridge for 3–4 days. The sauce will firm up and the chicken may absorb it — reheat gently on the stove with a splash of water or extra pineapple juice. Cold is fine (I’m not judging) and makes a decent sandwich or lunch bowl. Breakfast? Throw diced leftovers into scrambled eggs or an omelet. No shame.
Variations and Substitutions
– Tamari or coconut aminos are great low-gluten substitutes for soy sauce; they’ll change flavor subtly but keep the umami.
– Honey or maple syrup can replace brown sugar — honey gives a brighter floral note.
– Swap chicken for firm tofu or shrimp if you want a vegetarian or seafood twist.
– Add sriracha or red pepper flakes if you like heat; a little goes a long way with the sweetness.
– Canned pineapple is fine in a pinch and gives extra syrup for the sauce; fresh is brighter and has texture.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Hawaiian Teriyaki Chicken Delight
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken thighs trimmed
- 0.75 cup pineapple juice
- 0.5 cup low-sodium soy sauce recommended
- 0.33 cup packed brown sugar
- 1.5 tbsp rice vinegar or mirin
- 2 tsp minced garlic
- 1 tsp grated fresh ginger
- 1 tsp toasted sesame oil
- 1.5 tbsp cornstarch for slurry
- 2 tbsp water for slurry
- 1 cup pineapple chunks drained
- 1 tbsp vegetable oil for searing
- 0.25 cup sliced green onions for garnish
- 1 tsp toasted sesame seeds for garnish
- 0.25 tsp crushed red pepper flakes optional, for heat
Instructions
Preparation Steps
- Whisk pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil in a bowl.
- Marinate the chicken with half the sauce in a zip-top bag. Chill 15–20 minutes.
- Heat vegetable oil in a large skillet over medium-high heat.
- Sear the chicken until browned and cooked through, 4–5 minutes per side. Transfer to a plate.
- Simmer the reserved sauce in a small saucepan. Stir in cornstarch mixed with water and cook until glossy, 1–2 minutes.
- Stir in pineapple chunks. Pour the thickened sauce over the chicken in the skillet and toss. Simmer 2 minutes.
- Finish with green onions, sesame seeds, and red pepper flakes if using. Serve hot over steamed rice.
Notes
Featured Comments
“Made this last night and it was will make again. Loved how the celebratory came together.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“New favorite here — absolutely loved. charred was spot on.”
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“New favorite here — so flavorful. nourishing was spot on.”
“This shareable recipe was absolutely loved — the family-style really stands out. Thanks!”
“Super easy and will make again! My family asked for seconds. Saving this one.”
“Made this last night and it was so flavorful. Loved how the colorful came together.”
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“Super easy and family favorite! My family asked for seconds. Saving this one.”
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
