Hawaiian Chicken Recipe

Get ready to transport your taste buds to the tropics—this Hawaiian Chicken recipe is juicy, sweet-savory, and brimming with island vibes! With grilled pineapple, tender coconut-marinated chicken thighs, and fluffy coconut rice, every bite delivers that irresistible balance of tangy, creamy, and just a touch of caramelized char.

Ingredients You’ll Need

The beauty of Hawaiian Chicken lies in just a handful of vibrant, fresh ingredients—the secret is how each one brings their own sunny personality to the mix. Let’s talk through what you’ll need and why these picks are truly essential.

• Boneless Skinless Chicken Thighs: They stay lusciously moist and soak up every drop of that tropical marinade.
• Low Sodium Soy Sauce: Adds a deep savory backbone without overpowering with saltiness.
• Light Brown Sugar: Provides a caramel-tinged sweetness that balances and amplifies the savory notes.
• Minced Garlic: For a subtle punch of aromatic depth.
• Sesame Oil: A drizzle gives that irresistible nutty, toasty aroma you know from Asian-inspired dishes.
• Light Coconut Milk: It’s lush, creamy, and soaks into both chicken and rice for tropical richness.
• Pineapple Juice: Tangy, fragrant and the core of that iconic Hawaiian flavor.
• Pineapple Slices (fresh or canned): Grilling brings out caramelized sweetness—pure magic with the savory, juicy chicken.
• White Rice (short grain preferred): Clings perfectly to that coconut milk, creating the dreamiest side.
• Kosher Salt: Just enough to make the flavors sing.
• Cilantro Leaves & Lime Wedges (optional): Sprinkle and squeeze for a pop of freshness at the end!

Variations

This recipe is delightfully customizable! Whether you’re trying to switch things up for dietary needs, ingredient swaps, or just to keep things exciting, here are some ideas for putting your own stamp on Hawaiian Chicken.

• Chicken Breasts or Tenders: Swap thighs for breasts or tenders if you prefer leaner meat—just watch the grill time as they cook a bit faster.
• Vegetarian Twist: Use thick slices of tofu or cauliflower “steaks” and marinate just like the chicken, then grill for a fantastic plant-based version.
• Spicy Hawaiian Chicken: Add a dash of sriracha or a sprinkle of crushed red pepper to the marinade for some kick.
• More Veggies: Toss bell pepper, red onion, or zucchini slices onto the grill along with the pineapple for even more color and nutrition.

How to Make Hawaiian Chicken

Step 1: Marinate the Chicken

In a large bowl or resealable bag, whisk together the soy sauce, water, brown sugar, minced garlic, sesame oil, coconut milk, and pineapple juice until the sugar has dissolved. Nestle the chicken thighs into the marinade, making sure every piece gets coated. Let it soak up that tropical goodness for at least 2 hours—or, for the boldest flavor, aim for an overnight chill in the fridge.

Step 2: Fire Up the Grill

Preheat your grill to medium. While it heats, remove the chicken from the marinade (letting excess drip off) and get your pineapple slices ready. Be sure your grates are clean and lightly oiled—this prevents sticking and helps you get those picture-perfect grill marks.

Step 3: Grill Chicken & Pineapple

Place the marinated chicken thighs on the grill and cook for 6–7 minutes per side, until they’re attractively charred and cooked through (internal temp should hit 165°F). During the last few minutes, add the pineapple slices to the grill—cook each side for 2–3 minutes until juicy, warm, and lightly caramelized.

Step 4: Make Coconut Rice

While the chicken grills, combine coconut milk and water in a saucepan and bring to a gentle boil. Stir in the rice and salt, cover, then lower the heat and simmer for 18 minutes. Once the rice is tender and fluffy, stir in the brown sugar to bring out its subtle sweetness.

Step 5: Plate and Serve

Fluff up the coconut rice and create a bed on each plate, then top with grilled chicken and caramelized pineapple. Don’t forget to finish with fresh cilantro leaves and lime wedges if you like a burst of freshness!

How to Serve Hawaiian Chicken

Garnishes

Cilantro leaves and lime wedges are my go-to finishing touch for this Hawaiian Chicken. The fresh herbal kick and squeeze of lime bring brightness, lift the rich coconut notes, and make the presentation shine. If you want even more color, a sprinkle of toasted sesame seeds or sliced scallions looks gorgeous too!

Side Dishes

This chicken recipe is a meal-in-one with coconut rice and grilled pineapple, but I love to serve it “luau style” with a crisp cabbage slaw, steamed green beans, or stir-fried veggies for a little crunch and color. A light cucumber salad with a splash of rice vinegar is fabulous alongside all the tropical flavors.

Creative Ways to Present

For a fun twist, slice the grilled Hawaiian Chicken and stuff it into warm bao buns or lettuce wraps with the coconut rice and pineapple for picnic-friendly handhelds. Or, pile everything into colorful bowls, letting everyone customize their own island feast. Skewer the chicken and pineapple before grilling to make crowd-pleasing kebabs for parties!

Make Ahead and Storage

Storing Leftovers

Hawaiian Chicken keeps really well! Cool leftovers completely, then transfer chicken, pineapple, and rice to airtight containers. Store in the fridge for up to 4 days for easy lunches or dinners on demand.

Freezing

You can freeze cooked chicken and rice in individual, airtight portions for up to 2 months. If possible, keep the pineapple separate to help avoid sogginess.

Reheating

Reheat gently in the microwave or in a covered skillet over medium-low heat with a splash of coconut milk or water to bring back moisture. The flavors meld even more after a day or two—so don’t be surprised if it tastes even better!

FAQs

Final Thoughts

If you’re longing for a burst of sunshine at your dinner table, look no further than this Hawaiian Chicken. It’s that magical blend of comforting and fresh that just makes people happy—so fire up the grill and let this island-inspired feast bring some aloha spirit into your home!

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