Hawaiian Grilled Teriyaki Chicken







Here’s a recipe to help you make it:



– 4 boneless, skinless chicken breasts

– 1 cup teriyaki sauce

– 1/4 cup pineapple juice

– 2 tablespoons soy sauce

– 2 tablespoons honey

– 2 cloves garlic, minced

– 1 teaspoon grated ginger

– Salt and pepper to taste

– Pineapple slices (optional, for serving)

– Chopped green onions (optional, for garnish)

– Sesame seeds (optional, for garnish)



  1. In a bowl, combine teriyaki sauce, pineapple juice, soy sauce, honey, minced garlic, grated ginger, salt, and pepper. Stir well to combine and set aside a small portion of the marinade for basting later.


  1. Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the teriyaki marinade over the chicken, making sure each piece is coated. Marinate in the refrigerator for at least 30 minutes, or preferably overnight for more flavor.


  1. Preheat your grill to medium-high heat.


  1. Remove the chicken breasts from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting.


  1. Grill the chicken breasts for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. While grilling, baste the chicken with the reserved marinade occasionally for added flavor.


  1. Once cooked, remove the chicken from the grill and let it rest for a few minutes.


  1. Optional: While the chicken is resting, you can grill pineapple slices for a sweet and smoky side dish. Simply brush the pineapple slices with a little oil and grill for a couple of minutes per side.


  1. Serve the grilled teriyaki chicken with pineapple slices on the side, if desired. Sprinkle with chopped green onions and sesame seeds for garnish.


Enjoy your Hawaiian Grilled Teriyaki Chicken! Serve it with rice or a side of vegetables for a complete meal.


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