There’s something about the sweet-smoky aroma of Hawaiian Grilled Chicken that transports me straight to an open-air beachside grill in Oahu. The marinade layers pineapple juice with soy sauce and garlic—common pantry staples used in an island-style technique that caramelizes beautifully over high heat.
Grilled to juicy perfection with just the right char, this dish balances sweet, salty, and umami in every bite. It pairs effortlessly with Brazilian Lemonade and Elote Salad for a vibrant, global-inspired plate.
Inspired by flavors from the Pacific and executed with a backyard BBQ twist, this chicken is both weeknight-friendly and dinner-party worthy. Plus, with a simple brine-and-grill method, you’ll master that restaurant-level tenderness at home in no time.
Flavor Bomb Alert!
- The flavor is mellow enough for picky eaters but bold enough for foodies. Bonus: it tastes amazing cold the next day.
- The first time I grilled this with fresh pineapple slices, the caramelized edges changed the game—don’t skip that char!
- I make this when I’m short on time; the marinade works even with just an hour’s soak. Super weeknight-friendly.
- Once, I subbed in tamari and brown sugar while traveling, and it still nailed the flavor—flexible and foolproof.
- It’s been a great lean protein option during my clean-eating weeks—especially with light sides like grilled zucchini or salad.
Hawaiian Grilled Chicken Recipe
Equipment
- Mixing bowl (large)
- Whisk or spoon for mixing marinade
- Measuring cups
- Measuring spoons
- Sharp knife
- Cutting board
- Grill or indoor grill pan
Ingredients
- ½ tsp minced garlic
- 3 lbs boneless skinless chicken thighs
- 1 cup low-sodium soy sauce
- 1½ cup brown sugar
- 1 can of coconut milk
- 1 tsp sesame oil
- 1 cup water
- ½ bunch of green onions
Instructions
- Trim any visible fat from the chicken thighs and set them aside.
- In a large bowl, mix together soy sauce, water, brown sugar, chopped onions, minced garlic, sesame oil, and coconut milk until well combined.
- Add the chicken to the marinade and ensure it’s fully coated.
- Cover and let it marinate in the refrigerator for at least 8 hours or overnight to allow the flavors to deeply infuse.
- When ready to cook, preheat your grill or indoor grill pan to low heat.
- Remove the chicken from the marinade and grill each side for 5–7 minutes, or until cooked through and slightly charred.
- Serve the grilled chicken over a bed of warm coconut rice, garnish with sliced green onions, and drizzle with additional soy sauce if desired.
Notes
- Low heat grilling helps prevent the sugars in the marinade from burning and ensures a tender, evenly cooked chicken.
- Boneless, skinless chicken thighs are ideal for this recipe as they stay juicy and absorb more flavor than breasts.
| Calories | 410kcal |
| Carbohydrates | 24g |
| Fiber | 0.5g |
| Fat | 23g |
| Protein | 29g |
| Cholesterol | 125g |
