This delicious and easy Hawaiian Chicken Recipe brings the vibrant flavors of Hawaii right to your table. The chicken is marinated in a delightful blend of pineapple juice, soy sauce, brown sugar, rice wine vinegar, lime juice, fresh garlic, and ginger. The result is a perfectly balanced marinade that is both sweet and savory, and it takes just minutes to prepare.
The Best Hawaiian Chicken Recipe
Tender chicken pieces are marinated in a combination of sweet and savory ingredients, then grilled (or baked) to perfection. This Hawaiian chicken recipe has quickly become one of my favorites because of its incredible flavor.
One of the best things about this recipe, besides its delicious taste, is the simple and affordable ingredient list. Many of these items are likely already in your pantry. This makes it an excellent choice for an easy weeknight dinner or a summertime BBQ staple that everyone will enjoy.
Hawaiian Chicken Marinade Ingredients
Pineapple juice: The star ingredient in this marinade, offering a sweet and tropical flavor. Canned or jarred pineapple juice works best.
Soy sauce: Adds a savory, salty note that balances the sweetness of the pineapple juice and brown sugar. Gluten-free options like tamari are also available.
Light brown sugar: Provides extra sweetness and caramelizes beautifully on the grill.
Rice wine vinegar: Adds a tangy twist to the marinade.
Vegetable oil: Chosen for its high smoke point, making it ideal for grilling.
Lime juice: Fresh lime juice is preferred for its vibrant flavor.
Fresh garlic and ginger: Essential aromatics that add depth to the marinade. Use a microplane grater for easy mincing.
Recipe Tips
Double the marinade: Use half for marinating and the other half to create a glaze. Heat the reserved marinade in a small saucepan over medium-low heat until it simmers, stirring for 2-3 minutes. Use it as a glaze or dipping sauce.
Avoid reusing the marinade: Always discard any marinade that has been in contact with raw meat, unless it has been boiled to eliminate any bacteria.
Marinating Time for Chicken
For the best results, marinate the chicken for at least 2-4 hours. However, if you’re short on time, even 30 minutes of marinating will add flavor. On the other hand, you can also marinate the chicken overnight for a more intense flavor. Just cover the chicken with plastic wrap and store it in the refrigerator until ready to cook.
How to Grill Hawaiian Chicken
Prepare the marinade: In a large mixing bowl, combine the pineapple juice, soy sauce, brown sugar, vinegar, vegetable oil, lime juice, garlic, and ginger. Stir until the sugar dissolves.
Marinate the chicken: Place the chicken thighs in a resealable plastic bag, pour in the marinade, seal the bag, and massage it to coat the chicken evenly.
Refrigerate: Allow the chicken to marinate for at least 30 minutes, ideally up to 4 hours or overnight.
Preheat the grill: While the chicken marinates, clean the grill grates and oil them lightly. Set the grill to medium-high heat.
Grill the chicken: Remove the chicken from the marinade and grill for 5-7 minutes per side, or until the internal temperature reaches 165°F.
Rest and serve: Let the chicken rest for 5 minutes after grilling. Serve with rice, grilled pineapple, and sliced green onions.
Can You Bake Hawaiian Chicken?
Yes, baking is a great option for a hands-off approach. Marinate the chicken as directed, then:
Preheat the oven: Set it to 400°F and line a baking sheet with parchment paper or foil.
Bake the chicken: Arrange the marinated chicken on the baking sheet and discard the remaining marinade. Bake for 20-30 minutes until the internal temperature reaches 160-165°F.
Rest and serve: Let the chicken rest for 5 minutes before serving.
Storage and Freezing
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cooked chicken or the marinade. Just make sure to remove as much air as possible and cool the chicken before freezing. Use within 3 months.
Ingredients
½ cup pineapple juice
½ cup soy sauce
2 tbsp vegetable oil
½ cup light brown sugar, packed
¼ cup rice wine vinegar (or apple cider vinegar)
1 tbsp fresh lime juice
1 tbsp finely minced garlic
2 tsp finely minced ginger
4 large chicken thighs
Instructions
- In a large mixing bowl, mix the pineapple juice, soy sauce, brown sugar, vinegar, vegetable oil, lime juice, garlic, and ginger until the sugar dissolves completely.
- Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Remove excess air, seal the bag, and massage the marinade into the chicken.
- Refrigerate the chicken for at least 1 hour, or up to overnight.
- When ready to cook, let the chicken come to room temperature for 30 minutes. Preheat the grill to medium-high heat and clean the grates.
- Grill the chicken for 5-7 minutes per side, until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before serving.
- Serve with cooked rice, grilled pineapple, and sliced green onions if desired
