Hawaiian Chicken Recipe
Hawaiian Chicken brings together the tropical sweetness of pineapple with the savory, umami depth of a soy-based marinade.
Grilled to caramelized perfection and served over fluffy rice, this dish is vibrant, juicy, and full of island flavor.
It’s perfect for summer cookouts, easy weeknight dinners, or when you’re simply craving something sweet and smoky.
Ingredients
2 lbs boneless, skinless chicken thighs
1 cup pineapple juice
1/3 cup soy sauce
1/4 cup brown sugar
2 tablespoons ketchup
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon red pepper flakes (optional, for heat)
1 tablespoon cornstarch + 2 tablespoons water (for thickening sauce)
1 tablespoon chopped green onions, for garnish
Optional: grilled pineapple slices, cooked rice for serving
Instructions
1. Marinate the chicken
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, sesame oil, garlic, ginger, and red pepper flakes.
Place chicken thighs in a large zip-top bag or container, pour the marinade over, and seal. Let marinate in the fridge for at least 2 hours, ideally overnight for maximum flavor.
2. Grill the chicken
Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off (reserve the marinade), and grill for 5–6 minutes per side, or until nicely charred and cooked through with an internal temperature of 165°F (74°C).
3. Make the glaze
While the chicken grills, pour the reserved marinade into a small saucepan. Bring to a simmer and cook for 5–7 minutes.
Stir together cornstarch and water to make a slurry, then whisk it into the simmering marinade. Continue cooking until the sauce thickens into a glossy glaze.
4. Glaze and garnish
Brush the cooked chicken with the thickened glaze or drizzle it on top when serving. Garnish with chopped green onions and serve with grilled pineapple slices and rice.
Cooking Tips
Use chicken thighs for the juiciest and most flavorful results. They hold up well to grilling and don’t dry out as easily as chicken breasts.
Marinate longer for deeper flavor—overnight is best. You can also freeze chicken in the marinade for future meals.
Grill pineapple slices alongside the chicken for a delicious caramelized complement to the savory meat.
Cook over medium heat to avoid burning the sugar in the marinade. Keep a close eye as it chars quickly.
Serving Suggestions
Serve over steamed white rice, jasmine rice, or coconut rice
Pair with grilled or roasted vegetables like bell peppers and zucchini
Offer a tropical slaw on the side with cabbage, mango, and lime dressing
Top with toasted sesame seeds or extra green onions for added texture
Add a light side salad with a ginger vinaigrette for a refreshing contrast
Hawaiian Chicken is a perfect balance of sweet, tangy, and smoky. Whether you’re throwing it on the grill for a summer party or cooking indoors for a cozy dinner, this dish brings island vibes to your table with every bite.
