Description
This Hawaiian-inspired grilled chicken recipe features juicy, marinated chicken thighs or breasts infused with sweet pineapple juice, savory soy sauce, and zesty ginger. Perfect for summer grilling, the dish is complemented with a simple basting sauce and served over rice, with an optional side of caramelized grilled pineapple for a true island flair.
Ingredients
For the Chicken and Marinade
- 2 pounds chicken thighs or breasts, boneless and skinless
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For Serving and Garnish
- Cooked white rice
- 1 green onion, chopped (for garnish)
- Grilled pineapple slices (optional)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper until well combined. This mixture will serve as both your marinade and basting sauce.
- Marinate the Chicken: Place the chicken thighs or breasts in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, ensuring all pieces are coated. Reserve the remaining marinade for basting. Seal the bag or cover the dish and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.
- Preheat and Prep the Grill: Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade to avoid cross-contamination.
- Grill and Baste: Place the chicken on the grill and cook for about 6–7 minutes per side. Baste the chicken occasionally with the reserved unused marinade to keep it moist and flavorful. Continue grilling until the internal temperature reaches 165°F (75°C) and the chicken is beautifully caramelized.
- Rest and Serve: Remove the chicken from the grill and let it rest for 3–5 minutes to allow juices to redistribute. Slice the chicken and serve over cooked white rice. Garnish with chopped green onions and, if desired, arrange grilled pineapple slices alongside for a sweet, tropical finish.
Notes
- For extra flavor, marinate the chicken overnight.
- You can use chicken breasts or thighs based on your preference—thighs tend to stay juicier on the grill.
- Reserve marinade for basting only; never use marinade that touched raw chicken for serving.
- Add red chili flakes to the marinade for a spicy kick.
- Try grilling pineapple slices for a caramelized, classic Hawaiian touch.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Main-course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1/4 of recipe (about 8 ounces chicken + rice)
- Calories: 320 kcal
- Sugar: 19g
- Sodium: 980mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 100mg
