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.

Why You’ll Love This Recipe

  • Big Island Flavors: The marinade fuses coconut, pineapple, and sesame for party-in-your-mouth taste that feels like sunshine on a plate.
  • Super Simple Prep: Just mix, marinate, and grill—minimal hands-on work, maximum flavor!
  • Family-Friendly and Crowd-Pleaser: Both picky eaters and adventurous palates are guaranteed to devour this tender, juicy chicken and fluffy coconut rice combo.
  • Make-Ahead Magic: Marinate ahead for weeknights or entertaining—this Hawaiian Chicken practically begs to be your go-to summer recipe.
Hawaiian Chicken Recipe - Recipe Image

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!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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!

Pro Tips for Making Hawaiian Chicken

  • Marinade Time Matters: Letting your chicken soak overnight is the secret to deeper flavor, but even a two-hour bath brings out plenty of tropical zing.
  • Perfect Grill Marks: Pat the chicken dry just before grilling—less moisture gives you beautifully defined char and prevents sticking.
  • Rice Absorption Trick: Resist peeking while the coconut rice is cooking so it steams perfectly and absorbs every last drop of that luscious coconut broth.
  • Choose Your Pineapple: If you use fresh pineapple, slice it thick for grilling so it caramelizes without falling apart—canned rings work great too in a time pinch!

How to Serve Hawaiian Chicken

Hawaiian Chicken Recipe - Recipe Image

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

  1. Can I bake Hawaiian Chicken instead of grilling?

    Absolutely! Arrange the marinated chicken thighs and pineapple on a foil-lined sheet pan, then bake at 425°F for about 20-25 minutes, flipping halfway through. The chicken will be just as tender with delicious bits of caramelization from the marinade.

  2. Can I use canned pineapple instead of fresh for this recipe?

    Definitely—canned pineapple rings work perfectly in a pinch! Opt for pineapple packed in juice rather than syrup, and pat the slices dry before grilling so they caramelize beautifully.

  3. Is it okay to marinate Hawaiian Chicken overnight?

    Yes! An overnight marinate will give you extra juicy, flavorful chicken. Just be sure not to leave it for more than 24 hours to keep the texture at its best.

  4. How do I make this recipe gluten-free?

    Easy switch: Use tamari or coconut aminos instead of soy sauce, and double-check that your other ingredients are gluten-free. All the other elements of Hawaiian Chicken are naturally gluten-free!

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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Hawaiian Chicken Recipe

Hawaiian Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 53 reviews
  • Author: Jasmine
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Hawaiian
  • Diet: Gluten Free

Description

This Hawaiian Chicken recipe combines sweet and savory flavors to create a tropical delight. Tender grilled chicken marinated in a blend of soy sauce, brown sugar, and coconut milk, served with juicy grilled pineapple and fragrant coconut rice.


Ingredients

Units Scale

For the chicken

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1/2 cup low sodium soy sauce
  • 1/4 cup water
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1/2 cup light coconut milk
  • 1/4 cup pineapple juice
  • 1 cup pineapple slices fresh or canned

For the coconut rice

  • 1 cup white rice (short grain preferred)
  • 1 1/4 cup light coconut milk
  • 1/2 cup water
  • 3/4 teaspoon kosher salt
  • 2 teaspoons brown sugar
  • cilantro leaves and lime wedges for garnish (optional)

Instructions

  1. For the chicken: Combine soy sauce, water, brown sugar, garlic, sesame oil, coconut milk, and pineapple juice. Marinate chicken for 2-24 hours. Grill chicken for 6-7 minutes per side. Grill pineapple for 2-3 minutes per side.
  2. For the rice: Boil coconut milk and water. Add salt and rice. Simmer for 18 minutes. Stir in brown sugar. Serve chicken, pineapple, and rice together. Garnish with lime and cilantro.


Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 18g
  • Sodium: 1050mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 140mg

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