Description
This Hawaiian-style grilled chicken is a sweet, smoky, and sticky BBQ favorite, marinated in a pineapple-soy blend that caramelizes beautifully on the grill. Inspired by traditional island recipes, this version captures the true essence of aloha cooking with juicy, flame-kissed chicken and layers of tropical flavor. Serve it with coconut rice, grilled pineapple, and a refreshing salad for a meal that feels like a vacation in every bite. It’s easy enough for weeknights, but impressive enough for cookouts. Once you try it, you’ll make it again and again.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 1 cup unsweetened pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup ketchup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- 1 tablespoon vegetable oil (for grilling)
- Sliced scallions and grilled pineapple (for garnish)
Instructions
- In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, garlic, ginger, vinegar, and sesame oil.
- Add the chicken and coat well. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
- Preheat the grill to medium-high heat. Lightly oil the grates.
- Remove chicken from marinade and set marinade aside. Grill chicken skin-side down for 6–8 minutes per side.
- Meanwhile, boil the reserved marinade in a saucepan for 5–7 minutes to create a glaze.
- Baste the chicken with glaze during the final 10 minutes, turning and basting several times until glossy and cooked through (165°F).
- Let the chicken rest for 5 minutes before serving. Garnish with scallions and grilled pineapple.
Notes
-
Marinate overnight for deeper flavor.
-
Use thighs for best texture and juiciness.
-
Grill pineapple slices to enhance sweetness and pair with the glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilled
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 thigh
- Calories: 390