Step 5: Grill the Chicken
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Place the chicken thighs on the grill and brush them with some of the hot, simmered marinade. Grill for 5 to 7 minutes per side, depending on the thickness of the thighs, until the chicken reaches an internal temperature of 165°F. Avoid dipping the brush back into the sauce after touching raw chicken—this ensures food safety.
Step 6: Glaze and Serve
Transfer the cooked chicken to a serving platter or baking dish. Pour the remaining hot marinade over the chicken to create a delicious, sticky glaze. Garnish with freshly chopped green onions or sesame seeds if desired, and serve immediately.
Serving Suggestions
This Hawaiian Grilled Teriyaki Chicken pairs beautifully with a variety of sides:
- Steamed white rice or coconut rice
- Grilled pineapple slices
- Stir-fried vegetables or a tropical salad
- Hawaiian macaroni salad for an authentic island plate lunch
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or extra sauce to keep the chicken moist.
Final Thoughts
This Hawaiian Grilled Teriyaki Chicken is a simple yet flavorful dish that brings a taste of the islands right to your backyard grill. With its sweet pineapple and savory soy base, it’s a guaranteed crowd-pleaser for all ages. Whether served at a summer cookout or a cozy weeknight dinner, it’s a recipe you’ll come back to again and again.
