Hawaiian Chicken Recipe

A platter of grilled Hawaiian chicken thighs served with white rice, grilled pineapple slices, and green onions.

4.89 from 72 votes

This Hawaiian Chicken recipe is made with a sweet and tangy pineapple soy marinade that keeps the chicken juicy, tender, and packed with flavor. Perfect for grilling or baking, it's a family-friendly dish that pairs beautifully with rice, grilled pineapple, and fresh green onions.

Prep Time10

Cook Time20

Marinate Time4

Total Time4 30

Servings: servings

Calories: 390kcal

Chef: Jessica Randhawa

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

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