Hawaiian Grilled Teriyaki Chicken


  • 4 boneless, skinless chicken breasts
  • 1/2 cup soy sauce
  • 1/2 cup pineapple juice
  • 1/4 cup brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 tablespoons sesame seeds
  • 2 green onions, chopped


  1. In a bowl, whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger, and rice vinegar until the sugar is dissolved.
  2. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
  3. Preheat your grill to medium-high heat.
  4. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C).
  5. While the chicken is grilling, prepare the teriyaki sauce by bringing the remaining marinade to a boil in a small saucepan. In a separate bowl, mix the cornstarch and water to make a slurry, then add it to the boiling marinade. Cook for 2-3 minutes, or until the sauce has thickened.
  6. Brush the grilled chicken with the thickened teriyaki sauce and sprinkle with sesame seeds and chopped green onions before serving.

Prep Time: 15 minutes | Marinating Time: 2 hours | Cooking Time: 15 minutes | Total Time: 2 hours 30 minutes

Kcal: 280 kcal | Servings: 4 servings

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