Name: Hawaiian Teriyaki Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5–2 pounds boneless skinless chicken thighs, trimmed and cut into bite-size pieces; boneless skinless chicken breasts, cut into thin strips (optional, for leaner meat); 1/2 cup low sodium soy sauce; 1/3 cup pineapple juice; 1/4 cup brown sugar, packed; 2 tablespoons honey; 2 tablespoons rice vinegar (unseasoned); 1 tablespoon toasted sesame oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, finely grated; 2 tablespoons cornstarch; 3 tablespoons cold water; 1 cup pineapple chunks, drained; 1 small red bell pepper, sliced into thin strips; 3 green onions, sliced (white and green parts separated); 1 tablespoon sesame seeds, for garnish; 1–2 tablespoons neutral oil (avocado, canola, or light olive oil); 1/2 teaspoon black pepper; salt, a small pinch if using low sodium soy sauce; red pepper flakes, for a little heat

Hawaiian Teriyaki Chicken Recipe hits that perfect sweet-salty-garlicky spot with juicy chicken, sticky sauce, and a little island vibe in every bite. It works for busy weeknights, picky eaters, meal prep fans, and anyone who wants dinner on the table in about 35 minutes. I first made this on a sweltering summer night in a tiny apartment kitchen, and my smoke alarm still forgives me.

Why Hawaiian Teriyaki Chicken Recipe Is Worth It

This Hawaiian Teriyaki Chicken Recipe gives you tender, caramelized chicken coated in a glossy, sticky teriyaki glaze with pineapple sweetness. The flavor tastes like takeout, but you control the ingredients, the salt, and the sugar.

You cook everything in one skillet, so cleanup stays easy and quick. The recipe scales well, so you can cook for two or feed a crowd without extra stress.

“This Hawaiian Teriyaki Chicken Recipe tastes better than our favorite takeout spot and disappears every time I serve it. ★★★★★”

Ingredients You Need

Chicken

1.5 to 2 pounds boneless skinless chicken thighs, trimmed and cut into bite-size pieces
- Thighs stay juicy and forgiving, perfect for high heat.
Optional: use boneless skinless chicken breasts if you prefer leaner meat
- Cut into thin strips so they cook quickly and stay tender.

Teriyaki Sauce Base

1/2 cup low sodium soy sauce
- Use tamari or coconut aminos for gluten-free.
1/3 cup pineapple juice
- Use canned pineapple chunks in juice and save the chunks for serving.
1/4 cup brown sugar, packed
- Light brown sugar keeps the flavor mellow; dark brown sugar adds deeper molasses notes.
2 tablespoons honey
- Honey adds shine and helps the glaze cling to the chicken.
2 tablespoons rice vinegar
- Use unseasoned rice vinegar so the sauce does not taste too salty.
1 tablespoon toasted sesame oil
- A little goes a long way; it adds that classic teriyaki aroma.
3 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
- Use ginger paste from a tube as a shortcut.

Thickener

2 tablespoons cornstarch
3 tablespoons cold water

Add-ins

1 cup pineapple chunks, drained
1 small red bell pepper, sliced into thin strips
3 green onions, sliced (white and green parts separated)
1 tablespoon sesame seeds, for garnish

Oil and Seasoning

1 to 2 tablespoons neutral oil (avocado, canola, or light olive oil)
1/2 teaspoon black pepper
Optional: a pinch of red pepper flakes for a little heat

Equipment

Large nonstick skillet or cast iron skillet
Mixing bowl for sauce
Small bowl for cornstarch slurry
Cutting board and sharp knife
Tongs or spatula
Measuring cups and spoons

Quick Tips & substitutions

Use chicken thighs if you want maximum juiciness; use chicken breast if you want leaner protein and shorter cook time.
Swap soy sauce with tamari or coconut aminos for gluten-free Hawaiian Teriyaki Chicken.
Stir the cornstarch slurry right before you pour it in so it does not clump.
Slice chicken into even pieces so everything cooks at the same speed.
Dry the chicken with paper towels before cooking so it browns instead of steaming.
Use canned pineapple chunks in juice to save time; avoid syrup because it tastes too sweet.
Taste the sauce before thickening and adjust sweetness or salt with a little extra honey or soy sauce.
Keep the heat at medium to medium high so the sauce thickens and glazes without burning.

How to Make Hawaiian Teriyaki Chicken Recipe

Mix the Teriyaki Sauce

Add soy sauce, pineapple juice, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger to a medium bowl.
Whisk until the sugar dissolves and everything looks smooth.
Taste a small spoonful and adjust with a little extra honey if you want more sweetness or a splash of vinegar if you want more tang.

Prep the Chicken and Slurry

Pat the chicken pieces dry with paper towels and place them in a clean bowl.
Season with black pepper and a small pinch of salt if you use low sodium soy sauce.
In a small bowl, stir cornstarch and cold water until no lumps remain, then set it near the stove.

Sear the Chicken

Heat the skillet over medium high heat and add the oil.
When the oil shimmers, add the chicken in a single layer without crowding the pan.
Let the chicken cook undisturbed for 3 to 4 minutes so it develops color, then flip and cook another 3 to 4 minutes until the pieces look cooked through and lightly browned.

Add Vegetables and Pineapple

Add the white parts of the green onions and the sliced bell pepper to the skillet.
Stir and cook for 2 to 3 minutes until the pepper softens slightly but still keeps some crunch.
Add the pineapple chunks and stir again so the flavors start to mingle.

Pour in Sauce and Thicken

Give the teriyaki sauce a quick stir, then pour it over the chicken mixture in the skillet.
Bring the sauce to a gentle simmer over medium heat and let it bubble for 2 to 3 minutes.
Stir the cornstarch slurry again, then slowly pour it into the skillet while you stir the sauce.
Keep stirring for 2 to 4 minutes until the sauce turns glossy and thick enough to coat the back of a spoon.

Finish and Garnish

Turn the heat to low and let everything simmer for 1 to 2 more minutes so the chicken soaks up the teriyaki flavor.
Sprinkle in the green parts of the green onions and the sesame seeds.
Taste one piece of chicken and adjust with a splash of soy sauce or a drizzle of honey if you want a stronger flavor.
Turn off the heat and let the Hawaiian Teriyaki Chicken sit for 2 minutes so the sauce settles and clings.

Recipe Variations

Gluten-free: Use tamari or certified gluten-free soy sauce and check labels on vinegar and cornstarch.
Lower sugar: Cut the brown sugar to 2 tablespoons and skip the honey, then sweeten to taste with a little extra pineapple juice.
Low carb: Use a low carb sweetener that measures like sugar and skip the pineapple chunks.
Vegan: Swap chicken with extra firm tofu or tempeh, press it dry, then sear it until golden before adding the sauce.
Extra veggies: Add snap peas, broccoli florets, or sliced carrots with the bell pepper for more color and crunch.
Spicy version: Add extra red pepper flakes or a spoonful of your favorite chili sauce to the teriyaki mixture.

Ways to Serve Hawaiian Teriyaki Chicken Recipe

Spoon over steamed jasmine rice or brown rice with extra sauce drizzled on top.
Serve with coconut rice and a side of cucumber salad for a fresh contrast.
Pair with stir fried vegetables or roasted broccoli for a balanced plate.
Stuff into lettuce cups with shredded cabbage and carrots for a lighter option.
Serve over cauliflower rice for a lower carb dinner.
Pack into meal prep containers with rice and veggies for grab and go lunches.

Storage Success

Let the Hawaiian Teriyaki Chicken cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 4 days. The sauce thickens more in the fridge, so stir in a splash of water when you reheat it on the stove over medium heat. You can freeze portions for up to 2 months and thaw them overnight in the fridge before reheating. Leftovers taste even better the next day because the chicken absorbs more of that teriyaki goodness.