1-Start by combining the soy sauce, brown sugar, pineapple juice, garlic, and ginger in a bowl until the sugar fully dissolves this creates a marinade that’s bursting with flavor. Place the 1 ½ pounds of chicken thighs in a resealable bag or bowl, pour the marinade over them, seal it up, and let it chill in the fridge for at least 4 hours or overnight for the best results.

2-Once marinated, remove the chicken and set it aside while you simmer the leftover marinade in a saucepan for 5-10 minutes to make it safe for brushing. Reserve some of that hot marinade in a separate bowl for later use. Now, fire up the grill and cook the chicken, brushing it repeatedly with the cooked marinade until it reaches an internal temperature of 165°F this usually takes about 20 minutes total.

3-After grilling, wrap the chicken in foil and let it rest for 5-10 minutes to keep those juices locked in. Before serving, pour the remaining hot marinade over the top and slice if you like. For an extra touch, consider linking to more grilling ideas like our banana bread recipe, which pairs well with fruity flavors. This method ensures your Hawaiian grilled teriyaki chicken turns out tender and full of that sweet island taste every time.