Hawaiian Chicken Recipe
This easy and delicious Hawaiian Chicken Recipe brings your favorite Hawaiian flavors right to your kitchen table. Marinated in a mixture of pineapple juice, soy sauce, brown sugar, rice wine vinegar, lime juice, fresh garlic, and ginger, this Hawaiian chicken marinade is perfectly sweet and savory and takes just minutes to whip together.
Servings: 4 servings
Ingredients
- ½ cup pineapple juice see notes
- ½ cup soy sauce
- 2 tbsp vegetable oil
- ½ cup light brown sugar packed
- ¼ cup rice vine vinegar or apple cider vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon finely minced garlic
- 2 teaspoons finely minced ginger
- 4 large chicken thighs see notes
Instructions
- 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.
- Put the chicken thighs in a resealable plastic bag and pour the marinade over them. Remove as much air from the bag as possible and securely seal the bag. Massage the marinade into the chicken so that the chicken is completely coated.
- Transfer the chicken to the refrigerator to marinate for at least 1 hour or up to overnight.
- When ready to cook, remove the chicken from the refrigerator 30 minutes before cooking. Clean the grill grates and brush with oil or spray with non-stick cooking spray, then preheat the grill to medium-high heat.
- Remove the chicken from the marinade and grill them for 5-7 minutes per side or until the internal temperature reaches 165 degrees F.
- Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes.
- Serve with cooked rice, grilled pineapple and sliced green onions if desired.
Notes
- Pineapple juice: Fresh pineapple juice is not recommended as fresh pineapple juice contains the enzyme bromelain, which may leave your chicken mushy. Canned pineapple juice is fine to use.
- Chicken: Feel free to make this recipe using boneless skinless chicken thighs, skinless chicken breasts, or bone-in skin-on chicken. Remember that different cuts of chicken cook at different rates, so remember to check the internal temperature using a digital meat thermometer and always cook the chicken to 165 degrees F.
- For a bit of heat: Add half a teaspoon of red pepper flakes or a tablespoon of Sriracha to the marinade.
- Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 390kcal | Carbohydrates: 33g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1716mg | Potassium: 377mg | Fiber: 0.3g | Sugar: 30g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg
