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Delicious Hawaiian Chicken with pineapple and peppers over white rice.

Hawaiian Chicken

A quick and flavorful Hawaiian Chicken recipe featuring a sweet and tangy marinade with pineapple, soy sauce, and garlic, perfect for grilling, roasting, or skillet cooking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1 cup pineapple juice Use fresh or canned without syrup
  • 1/3 cup soy sauce Adjust based on salt preference
  • 2 tablespoons brown sugar Or substitute with honey
  • 2 cloves minced garlic Fresh garlic recommended
  • 1 teaspoon grated ginger Use fresh or ground ginger
  • 1 tablespoon oil Any cooking oil
  • 1 tablespoon rice vinegar Or substitute with lime juice
For the chicken
  • 1.5 pounds boneless skinless chicken thighs Breasts can be used, ensure they are of even thickness
For grilling or serving
  • 1 cup diced fresh pineapple For grilling or serving
  • 1 cup bell peppers, diced Any color variety
  • 1/4 cup green onions, chopped For garnish
  • 2 tablespoons sesame seeds Optional for garnish

Method
 

Prepare the Marinade
  1. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, oil, and rice vinegar.
  2. Taste the marinade and adjust with more sweetness or acidity if desired.
  3. Pour half of the marinade into a zip-top bag with the chicken and reserve the rest for basting.
  4. Marinate for at least 30 minutes, preferably 2 hours or overnight.
Cooking Methods
  1. For grilling: Preheat grill to medium-high. Shake off excess marinade and grill chicken thighs for 5-6 minutes on each side until internal temperature reaches 165°F. Optionally, grill pineapple rings for 1-2 minutes.
  2. For oven: Preheat to 425°F. Toss chicken with peppers and pineapple on a sheet pan. Bake for 18-22 minutes, then broil for 1-2 minutes for a charred finish.
  3. For skillet: Heat oil in a large skillet over medium-high. Sear chicken for 4-5 minutes per side. Add reserved marinade at the end and toss in pineapple chunks.
Serving
  1. Let chicken rest for 5 minutes after cooking to retain juices.
  2. Serve over rice, in tacos, or as bowls with veggies and garnish with sesame seeds.

Notes

Using thighs is preferred for juiciness. Reserve some marinade for basting during cooking. Balance sweetness with soy sauce or lime if necessary. Resting the chicken after cooking ensures it remains juicy.