Teriyaki Chicken

This Hawaiian teriyaki chicken is made with a homemade sweet and savory sauce featuring soy sauce, pineapple juice, brown sugar, honey, garlic, and ginger for that classic island-inspired flavor. It’s made two easy ways, grilled for smoky char-grilled flavor or cooked in a skillet for a quick 30 minute weeknight dinner, so you can choose whichever method fits your day.

Whenever we are lucky enough to visit Hawaii, we make sure to try a few food items right off the bat and one of them is teriyaki chicken. There’s a reason teriyaki chicken shows up at every plate lunch counter in Hawaii — that sticky-sweet, savory sauce with a hit of pineapple and garlic is impossible not to love.

I have been recipe testing this teriyaki chicken recipe over and over again to get it just right. I wanted to try it two ways — cooking it on the grill or in the skillet for an easy weeknight meal. I am going to share both methods so you can choose but the homemade teriyaki sauce tastes the same. This homemade teriyaki sauce comes together with pantry staples, and you will want to drink the sauce because it is that good.

The best part? It’s the same sauce for both methods. Half goes to work as a marinade, tenderizing the chicken and packing in flavor, while the other half simmers down into a thick, glossy glaze you brush on at the end. Whether you grill it or pan-sear it, you end up with juicy, caramelized teriyaki chicken that tastes like it came from a food truck in Hawaii.

Why you will love this recipe:

• One sauce, two methods — grill it in the summer, skillet it year-round
• Ready in about 30 minutes of active cooking (plus marinating time)
• Pantry-friendly ingredients — no hard-to-find items
• Naturally thickened with a simple cornstarch slurry, no bottled sauce needed

Ingredients:

Homemade teriyaki sauce is super easy to make with simple pantry ingredients!

• Chicken: Use chicken breast or thighs, whatever you prefer.
• Soy Sauce: The salty, savory base of the sauce. Low-sodium soy sauce can be used if you prefer a less salty finished dish.
• Pineapple Juice: Adds natural sweetness and a bright, tropical flavor that gives this teriyaki its signature Hawaiian twist.
• Brown Sugar: Sweetens the sauce and helps it caramelize into a sticky, glossy glaze as it cooks.
• Honey: Adds an extra layer of natural sweetness and helps thicken the sauce slightly as it simmers.
• Garlic: Provides a deep, savory aromatic base that’s essential to classic teriyaki flavor.
• Ginger: Adds warmth and a subtle spice that balances the sweetness of the sauce.
• Ketchup: Adds a touch of tang and helps round out the flavor, while also contributing to the sauce’s rich color.
• Water: Helps thin the sauce slightly so it’s easier to whisk together and reduces evenly.
• Cornstarch: Added at the end to thicken the sauce into a glossy glaze, since adding it too early can cause clumping before the sauce has fully heated.
• Toppings: Green onions, grilled or fresh pineapple, jasmine rice

How to make the Best Teriyaki Chicken:

MARINATE THE CHICKEN:

Place the chicken in a shallow dish or zip-top bag and pour half the sauce over it. Turn to coat, cover, and marinate in the fridge for at least 30 minutes, or up to 8 hours for deeper flavor. Discard the marinade once the chicken goes on the heat — it’s been in contact with raw chicken, so it doesn’t get reused.

MAKE THE GLAZING SAUCE:

While the chicken cooks, take the reserved (unused) half of the sauce and pour it into a small saucepan. In a separate small bowl, stir together 1 tablespoon water and 1 tablespoon cornstarch until smooth — this is your slurry. Bring the reserved sauce to a simmer, whisk in the cornstarch slurry, and cook for 1–2 minutes until the sauce thickens and turns glossy. Set aside; you’ll use this to baste and serve.

Method 1: Grilled Hawaiian Teriyaki Chicken

1. Preheat your grill to medium-high heat and oil the grates.
2. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.
3. Grill the chicken for about 5–7 minutes per side (depending on thickness), until it reaches an internal temperature of 165°F.
4. During the last few minutes of grilling, brush the chicken generously with the thickened glazing sauce, letting it caramelize slightly on the grill.
5. Remove chicken, let it rest for 5 minutes, then slice and brush with a bit more of the glazing sauce.
6. Garnish with sliced green onions and serve.

Method 2: Skillet Hawaiian Teriyaki Chicken

1. Heat a tablespoon of oil in a large skillet over medium-high heat.
2. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.
3. Sear the chicken for about 5–6 minutes per side, until golden brown and cooked through to 165°F internal temperature.
4. Reduce heat to medium-low, pour the thickened glazing sauce over the chicken in the skillet, and let it simmer for 1–2 minutes, spooning the sauce over the chicken as it thickens further and coats each piece.
5. Remove from heat, let rest for a few minutes, then slice.
6. Garnish with sliced green onions and serve.

Top Tips:

Don’t skip the marinating time. Even 30 minutes makes a big difference, but marinating for a few hours or overnight gives the deepest flavor.

Reserve, don’t reuse, the marinade. Always use fresh reserved sauce for basting rather than the raw marinade the chicken sat in, to avoid cross-contamination.

Let the chicken rest before slicing. Resting for a few minutes after cooking helps keep the chicken juicy when sliced.

Double the sauce if you love extra glaze. If you like a lot of sauce for serving over rice, consider making an extra batch just for drizzling at the table.

What do I serve with Teriyaki Chicken?

• Coconut Rice
• Garlic Green Beans
• Grilled or Fresh Pineapple
• Spicy Wonton Dumplings
• Macaroni Salad
• Jasmine Rice
• Steamed Broccoli
• Stir-Fry Noodles

Frequently Asked Questions:

Do I have to marinate the chicken, or can I skip that step?

Marinating is highly recommended for the best flavor, but if you’re short on time, even a quick 15-20 minute marinade will still add good flavor.

Can I make the sauce ahead of time?

Yes, the sauce can be made up to a few days in advance and stored in the refrigerator. Just divide it before marinating so you have a fresh portion reserved for basting.

Can I use bottled pineapple juice, or does it need to be fresh?

Bottled pineapple juice works perfectly fine in this recipe and is what most people use for convenience.

Asian Chicken Recipes:

Sesame Chicken

Chinese Orange Chicken

Gochujang Chicken

Sweet and Sour Chicken (Better than Takout)

Crispy Pineapple Chicken

Cashew Chicken

Chinese Lemon Chicken

Honey Sriracha Chicken

Asian Sticky Chicken

Sticky Honey Garlic Chicken

Storage Tips:

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat, in the microwave, or in a 350°F oven until warmed through.

To freeze, store cooled, sliced chicken in an airtight container or freezer bag for up to 3 months; thaw overnight in the refrigerator before reheating. Extra teriyaki sauce can be stored separately in the refrigerator for up to a week and used for basting or drizzling over rice.

Learn how to make Hawaiian teriyaki chicken two ways—grilled or stovetop in a skillet—with a homemade sweet-savory pineapple soy glaze. Ready in 30 minutes.

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Teriyaki Chicken

By: Modern Honey® – www.modernhoney.com Learn how to make Hawaiian teriyaki chicken two ways—grilled or stovetop in a skillet—with a homemade sweet-savory pineapple soy glaze. Ready in 30 minutes. Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Servings: 4

Ingredients

• 1/2 cup Soy Sauce
• 1/4 cup Pineapple Juice
• 1/4 cup Light Brown Sugar (packed)
• 1 Tablespoon Honey
• 2 to 3 Garlic Cloves (minced)
• 1 teaspoon Ground Ginger
• 1 Tablespoon Ketchup
• 1 Tablespoon Water
• 1 Tablespoon Cornstarch
• 1 1/2 to 2 lbs. Chicken Breast or Chicken Thighs
• Green Onions, Sesame Seeds, Rice

Instructions

1. MARINATE THE CHICKEN: Place the chicken in a shallow dish or zip-top bag and pour half the sauce over it. Turn to coat, cover, and marinate in the fridge for at least 20-30 minutes, or up to 8 hours for deeper flavor. Discard the marinade once the chicken goes on the heat — it's been in contact with raw chicken, so it doesn't get reused.
2. MAKE THE GLAZING SAUCE: While the chicken cooks, take the reserved (unused) half of the sauce and pour it into a small saucepan. In a separate small bowl, stir together 1 tablespoon water and 1 tablespoon cornstarch until smooth — this is your slurry. Bring the reserved sauce to a simmer, whisk in the cornstarch slurry, and cook for 1–2 minutes until the sauce thickens and turns glossy. Set aside — you'll use this to baste and serve.

Method 1: Grilled Hawaiian Teriyaki Chicken

1. Preheat your grill to medium-high heat and oil the grates. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Grill the chicken for about 5–7 minutes per side (depending on thickness), until it reaches an internal temperature of 165°F. During the last few minutes of grilling, brush the chicken generously with the thickened glazing sauce, letting it caramelize slightly on the grill. Remove chicken, let it rest for 5 minutes, then slice and brush with a bit more of the glazing sauce. Garnish with sliced green onions and serve.

Method 2: Skillet Hawaiian Teriyaki Chicken:

1. Heat a tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Either cook the chicken breasts or thighs whole or cut into small pieces. Sear the chicken for about 5–6 minutes per side, until golden brown and cooked through to 165°F internal temperature. Reduce heat to medium-low, pour the thickened glazing sauce over the chicken in the skillet, and let it simmer for 1–2 minutes, spooning the sauce over the chicken as it thickens further and coats each piece. Remove from heat, let rest for a few minutes, then slice. Garnish with sliced green onions and serve.

Notes

Don’t skip the marinating time. Even 30 minutes makes a big difference, but marinating for a few hours or overnight gives the deepest flavor. Reserve, don’t reuse, the marinade. Always use fresh reserved sauce for basting rather than the raw marinade the chicken sat in, to avoid cross-contamination. Let the chicken rest before slicing. Resting for a few minutes after cooking helps keep the chicken juicy when sliced. Double the sauce if you love extra glaze. If you like a lot of sauce for serving over rice, consider making an extra batch just for drizzling at the table.

Nutrition

Calories: 303kcal
Carbohydrates: 25g
Protein: 39g
Fat: 4g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Trans Fat: 0.02g
Cholesterol: 109mg
Sodium: 1856mg
Potassium: 754mg
Fiber: 0.4g
Sugar: 20g
Vitamin A: 71IU
Vitamin C: 4mg
Calcium: 32mg
Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch or DinnerCuisine: AsianServings: 4
Calories: 303Keyword: chicken teriyaki, teriyaki chicken