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–+ servings
Chow down on some grilled teriyaki chicken bites and tasty pineapple slices, all laid out on a white platter. Theres a small bowl of BBQ sauce ready for dipping and a refreshing glass of orange juice hanging out on the wooden table too.

Hawaiian Teriyaki Chicken- Sweet & Savory Hawaiian Flavor

Author: Madison Reid
Total Time: 5 hours 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Rest Time: 4 hours
Servings: 10
Bring island flavors to your table with this Hawaiian Teriyaki Chicken! Juicy chicken glazed in sweet and savory teriyaki sauce with hints of pineapple and ginger- perfect for grilling or pan-searing.

Ingredients

  • 1 large package skinless, boneless chicken thighs (10-12 thighs)
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 3 tbsp rice vinegar
  • 1 tsp fine sea salt
  • 1 tbsp corn starch

Instructions

  • In a medium-sized bowl, mix the teriyaki sauce ingredients: 1 cup soy sauce, 1 cup brown sugar, 2 tsp minced garlic, 1 tsp minced ginger, 3 tbsp rice vinegar, 1 tsp fine sea salt. Reserve half of the mixture and set it in the fridge.
  • Place the raw chicken thighs in a ziplock bag. Pour the other half of the teriyaki sauce into the bag and gently massage it into the chicken.
  • Place in the fridge and let marinade for at least 4 hours.
  • When ready to cook, remove the chicken from the fridge. Turn your smoker on and let it catch a flame with the lid open. After it is smoking (about 10 minutes), shut the lid and set it to 275 degrees F.
  • After the oven is preheated, place the chicken thighs on the smoker grates, flat. Close the lid and let them smoke for 30 minutes.
  • After 30 minutes, flip the chicken thighs and smoke an additional 30 minutes or until the internal temperature is 165 degrees.
  • Remove and let the chicken rest for 10 minutes.
  • While the chicken is resting, pour the reserved teriyaki sauce into a small saucepan over medium heat and whisk in 1 tablespoon of cornstarch. Allow the mixture to come to a boil and thicken.
  • Remove the sauce from the heat and paint it over the cooked chicken with a pastry brush. Serve warm.

Nutrition

Calories: 170kcal Carbohydrates: 24g Protein: 13g Fat: 2g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 0.01g Cholesterol: 54mg Sodium: 1585mg Potassium: 220mg Fiber: 0.2g Sugar: 22g Vitamin A: 14IU Vitamin C: 0.2mg Calcium: 30mg Iron: 1mg
Course: Main Course