Hawaiian Chicken I

Hawaiian Chicken I


"This was given to me by my best friend years ago and is a favorite of our family!"


8 h 30 m servings 548 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 63.2g
  • 20%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 5831 mg
  • 233%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
  2. Preheat a grill for high heat.
  3. Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
  4. In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Your rating



  1. 190 Ratings


Being from Hawaii it always amuses me that anything with teriyaki sauce and pineapple is automatically labeled "Hawaiian". :-) Seriously, made this the other night and we liked it. It was too ...

As written I would not make again. It was too bland and had far too much teriyaki sauce. I would sugguest adding some garlic and red pepper to the mix as well. The sauce was somewhat liquidy ...

Great recipe! I put the pineapple rings right on the grill & they were wonderful. This recipe made a ton of sauce, so I used the leftover sauce on chicken thighs baked in the oven. Put it on a...