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This sweet and Hawaiian Chicken Recipe is made with juicy chicken thighs flavored with a pineapple soy marinade, then grilled (or baked) to perfection. With just 10 minutes of prep, it’s an easy marinate-and-cook dinner option that’s perfect for entertaining.
If you’re a fan of this tropical Hawaiian chicken, be sure to try my quick and easy Hawaiian chicken sheet pan and pineapple chicken, next!
The Best Hawaiian Chicken Recipe
Juicy chicken pieces marinated in the most incredible combination of sweet and savory ingredients then grilled (or baked!) to perfection. This Hawaiian chicken recipe is one of my all-time favorite marinades.
Aside from its stand-out flavor, of course, you wanna know the best part?
This bold and flavorful chicken recipe uses super simple and affordable ingredients. It’s a favorite weeknight dinner and summertime bbq must-have, and meal prep friendly. Literally EVERYONE loves this Hawaiian chicken.
5-Star Reader Comments
This is a keeper recipe! Perfect balance of acid and sweet. The ginger and lime make it really sparkle! For my family’s dietary needs I just substituted Coconut Aminos for the soy sauce (had to add a little salt to compensate) and Date syrup instead of brown sugar. Goes great with coconut rice made in the instant pot!
– April
My family loved it! It is just like Mike’s Huli Chicken in Honolulu!
– Janell
Table of Contents
How to Make Hawaiian Chicken
This Hawaiian chicken recipe is SUPER easy to make! The pineapple soy marinade uses simple pantry ingredients, many of which you may already have!
Be sure to marinate your chicken for at least 1 hour. This is just enough time for the flavors to start infusing. But, for best results, try to marinate for 4-6 hours. It takes about 10 minutes to prepare, so I’ll often set a reminder to start marinating my chicken in the morning. To begin:
Gather the Following Ingredients:
- Pineapple juice: Perhaps the most important ingredient, pineapple juice adds sweetness and tenderizes the chicken. Look for canned, jarred, or boxed pineapple juice; unfortunately, fresh pineapple juice will not work as a marinade. No pineapple juice? Orange juice is your best alternative.
- Soy sauce: Adds savory saltiness and helps balance the sweetness of the pineapple juice and brown sugar. I prefer to use low-sodium soy sauce, but regular soy sauce works just as well.
- Light brown sugar: Adds additional sweetness to the marinade and caramelizes nicely when grilled. You can also use honey, coconut sugar, or agave nectar.
- Rice wine vinegar: Adds tang and balances the sweetness without being overly acidic. Apple cider vinegar or white wine vinegar will work in a pinch.
- Lime Juice: Fresh lime juice is better than the concentrated stuff.
- Aromatics (fresh ginger and garlic): I prefer using fresh ginger and garlic for this marinade. For easy mincing and/or grating, use a microplane grater.
Diet-Friendly Alternatives
Excited to try this Hawaiian chicken, but following a specific diet? Review my recommended alternatives below:
- Gluten-Free: Swap the soy sauce for tamari or coconut aminos and double check that your rice vinegar is certified gluten-free.
- Low-Sugar: Replace the brown sugar with monk fruit sweetener or a stevia blend and balance with extra pineapple juice if desired.
- Soy-Free: Swap the soy sauce with coconut aminos.
- Paleo-Friendly: You’ll want to use coconut aminos in place of soy sauce, swap the brown sugar with coconut sugar or honey, and replace the vegetable oil with avocado or olive oil.
- Keto-Approved: Swap the brown sugar for a keto-approved sweetener (erythritol or monk fruit) and stick with chicken thighs (which are higher in fat and keto-friendly).
Prep and Cooking Instructions
To begin, whisk together the marinade ingredients in a large mixing bowl.
Transfer the chicken to a large zip top bag (or shallow dish). Pour the marinade over the chicken, seal the bag, and gently massage the marinade into the chicken.
Refrigerate for at least 1 hour or up to overnight (do not marinate for more than 24 hours).
Remove the chicken approximately 30-minutes before cooking. Clean and oil the grill grates (if grilling) or preheat the oven to 400°F (if baking).
To grill, place the chicken directly on the hot grill and cook for 5-7 minutes per side, or until the internal temperature registers 165°F.
To bake, arrange the chicken on a lined baking sheet and bake for 20-30 minutes, or until cooked through and the juices run clear.
Once the chicken has finished cooking, transfer it to a clean plate and let it rest for 5 minutes before serving. This helps keep the chicken juicy and flavorful!
Jessica’s Pro Tip
Make extra marinade! Use half to marinate the chicken and save the other half to turn into a delicious glaze. Simply pour the reserved portion into a small saucepan and bring it to a gentle simmer over medium-low heat, cooking for 2 to 3 minutes while stirring. Brush it over the chicken as it grills or serve on the side as a dipping sauce.
- Important: Never reuse marinade that has touched raw chicken unless it has been boiled long enough to kill harmful bacteria.
Serving Ideas
This Hawaiian chicken is especially delicious paired with fluffy coconut rice, made with creamy coconut milk and a splash of lime, or with bright and zesty cilantro lime rice. It’s the ideal reservoir for the sweet and tangy marinade, especially if you have extra for drizzling!
Start cooking the rice before the chicken goes on the grill or in the oven so everything is ready to serve at the same time.
Some other delicious sides and pairings include:
- Pineapple salsa or Mango salsa
- Grilled veggie skewers
- Grilled pineapple
- Hawaiian macaroni salad
- Fruit salad
Frequently Asked Questions
Yes! Marinating overnight (up to 24 hours) works beautifully and gives the chicken maximum flavor. Just be sure to use canned pineapple juice (not fresh) to prevent the chicken from becoming mushy.
No problem! If you don’t have a grill, you can bake the chicken in the oven at 400°F for 25 to 30 minutes, or until the internal temperature reaches 165°F. Another option is to cook it in a large skillet on the stovetop. Heat 1-2 tablespoons of oil over medium heat, add the marinated chicken, and cook for about 6 to 8 minutes per side, or until golden brown and fully cooked through.
Absolutely. Place the chicken and marinade together in a freezer-safe bag, remove excess air, and freeze for up to 3 months. Thaw in the refrigerator overnight before grilling or baking.
Storage and Freezing
- The pineapple soy marinade: The marinade will keep in the refrigerator for up to 5 days if stored in a sealed jar or container. If you’d like to save it longer, you can freeze the marinade by itself for up to 3 months.
- Storage: Allow the chicken to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 to 4 days. Reheat gently in the microwave or on the stovetop until warmed through.
- Freezing (cooked chicken): Transfer cooled, cooked chicken to a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Freezing (uncooked chicken in marinade): Add the raw chicken and marinade to a freezer-safe bag, remove as much air as possible, and freeze for up to 3 months. Thaw in the refrigerator overnight before cooking.
More Flavorful Chicken marinades
If you make this Hawaiian BBQ Chicken recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Hawaiian Chicken Recipe
Ingredients
- ½ cup pineapple juice, see notes
- ½ cup low-sodium soy sauce
- 2 tablespoon vegetable oil
- ½ cup light brown sugar, packed
- ¼ cup rice vine vinegar, or apple cider vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon garlic, finely minced
- 2 teaspoons fresh ginger, finely minced
- 4 large chicken thighs, see notes
Instructions
- Prepare the marinade: In a large mixing bowl, combine the pineapple juice, soy sauce, brown sugar, vinegar, vegetable oil, lime juice, garlic, and ginger. Mix until the sugar is fully dissolved.
- Marinate the chicken: Place the chicken in a resealable bag or shallow dish. Pour the marinade over the chicken and remove as much air as possible. Seal tightly and massage the marinade into the chicken so that the chicken is completely coated. Refrigerate for at least 1 hour or up to overnight.
- Prepare the grill: Remove the chicken from the refrigerator 30 minutes before cooking. Clean the grill grates and brush with oil or non-stick spray, then preheat the grill to medium-high heat.
- Grill the chicken: Remove the chicken from the marinade, shaking off excess. Grill for 5-7 minutes per side or until the internal temperature reaches 165℉.
- Rest and serve: Transfer the chicken to a clean plate and let it rest for 5 minutes. Serve with cooked rice, grilled pineapple and sliced green onions if desired.
Notes
- Pineapple Juice: Avoid fresh pineapple juice it contains bromelain, an enzyme that can make chicken mushy. Use canned or bottled juice instead.
- Chicken Options: Works with boneless skinless thighs, breasts, or bone-in cuts. Adjust cooking times and always check with a meat thermometer.
- Add Heat: Stir in ½ teaspoon red pepper flakes or 1 tablespoon Sriracha to the marinade.
- Cooking Method Alternative: If you don t want to grill, bake at 400°F for 25 30 minutes or until chicken reaches 165°F.
- Transfer leftovers to an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thi.s looks great! Would it work just as well with pork chops? I would think the pineapple juice would help make the chops moist and tender
Absolutely! This marinade works wonderfully with pork chops. The canned pineapple juice helps tenderize the pork, making it extra juicy and flavorful—just like with chicken. I recommend marinating the pork chops for at least an hour (or up to overnight) for best results. Grill the chops over medium-high heat until they reach an internal temperature of 145°F, then let them rest for a few minutes before serving. Enjoy with grilled pineapple and rice for a delicious Hawaiian-inspired meal!
Note: Just like with chicken, I recommend using canned (not fresh) pineapple juice, as the enzyme in fresh pineapple can make the meat mushy if marinated too long.
Let me know if you give it a try!
This is a keeper recipe! Perfect balance of acid and sweet. The ginger and lime make it really sparkle! For my family’s dietary needs I just substituted Coconut Aminos for the soy sauce (had to add a little salt to compensate) and Date syrup instead of brown sugar.
Goes great with coconut rice made in the instapot!
And thanks for the good laugh from the person criticizing the name and the origin of pineapple. Maybe it should be named Big Bang Chicken or Garden of Eden chicken if you really want to grace it back. 😉 Thank you for the wonderful recipe! It’s my first visit to your site and I’m excited to try other recipes!
I appreciate the perfect feedback and support, April 🙂
Is this recipe OK to can?
Possibly with a pressure canner, but I wouldn’t recommend it.
When canning, it’s important to use proper canning techniques to ensure safety. The high acidity of the pineapple combined with the heat from pressure canning should kill off any potential bacteria, but it’s crucial to follow guidelines provided by a trusted source like the National Center for Home Food Preservation or a similar authority.
Just to note, canning low-acid foods like chicken requires a pressure canner, not a boiling water bath, due to the risk of botulism. Also, remember that the texture of the chicken might change after the canning process, as it could become softer. Always use fresh, high-quality ingredients, and consume your canned goods within the recommended timeframe.
5 star. Excellent. When son-in-law proclaims to be best cook in the world is jealous of this Hawaiian chiken it is a true Kodak moment.Rjr
Thank you 4 recipe. Have a hard time with negative comments. Again, thanks! You took the time to post & I’m making this with gratitude to you. ❤❤
Ummmm is pineapple the only reason why this is called Hawaiian chicken??? Pineapple is a actually native to and originates from south america where the Spaniards brought it back to Spain and introduced it to Hawaii in the 1800s.
Ummm the recipe tastes delicious, so who cares what she calls it. Call it Spanish Chicken in your home.
Also, are you addressing this issue with the 10,000 pizzerias that call their pineapple pizzas, Hawaiian?
Tomatoes also came from South America, so with that logic 🤔 Pizza and Pasta are not really Italian… and I don’t see any references to “traditional Hawaiian” in the write-up. It seems like a good Huli Huli-style Hawaiin chicken dish to me.
Love Hawaiian chicken! Trying this tomorrow!
Let me know how it turns out 🙂
I just made this for dinner for my family, they all loved it. I need to make more next time for leftovers!
Thank you so much for sharing! I’m thrilled to hear your family loved it – making extra for leftovers is always a great idea!
You mention vegetable oil several times, but never say how much.
2 tablespoons of vegetable oil 🙂
My family loved it! It is just like Mike’s Huli Chicken in Honolulu!