Hawaiian Turned Chicken

I grew up with a backyard grill and a knack for quick weeknight dinners, and Hawaiian Turned Chicken is one of those dishes I come back to when I want something bright, sticky, and effortless. This is a pineapple-forward, soy-sweet marinated chicken that gets caramelized on the grill for a slightly charred, tropical finish. It’s a go-to for backyard barbecues, weeknight family meals, or a casual dinner when you want bold flavor without fuss. If you like bold, saucy chicken recipes, you might also enjoy this take on a creamy dip: buffalo chicken dip with cottage cheese.

What makes this recipe special

Hawaiian Turned Chicken stands out because pineapple juice plays double duty: it adds sweetness and a touch of acidity that tenderizes the meat. The marinade is simple—soy sauce, brown sugar, ketchup and aromatics—so you get layered flavor without a long ingredient list. It’s perfect when you want a crowd-pleaser that finishes quickly on the grill. Expect sticky edges, a caramel sheen, and a bright finish from the green onion and sesame.

The cooking process explained

Before you dive into the ingredients, here’s the quick workflow so you know what to expect: mix a pineapple-soy marinade, coat the chicken, refrigerate to let flavors develop, then grill over medium-high heat until cooked through with good char. Rest, slice, and garnish. The whole active cooking time on the grill is short — most of the work is hands-off while the chicken marinates.

What you’ll need

• 4 chicken thighs, boneless skinless (about 1.25–1.5 lb total)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 green onion, thinly sliced (reserve some for garnish)
• 2 tbsp ketchup
• 1/4 cup soy sauce
• 1/2 tsp black pepper
• 1/4 cup brown sugar, packed
• 1 tbsp sesame seeds, for garnish
• 1 tbsp rice vinegar
• 2 tbsp vegetable oil
• 1/4 cup pineapple juice

Notes and simple swaps:

• You can use boneless skinless chicken breasts if preferred; reduce grill time and watch for dryness.
• Low-sodium soy sauce works well if you want less salt.
• Pineapple juice may be fresh or from a can; if using canned, choose unsweetened if possible.

Step-by-step instructions

1. In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, black pepper, rice vinegar, and vegetable oil. This creates the marinade.
2. Add the chicken thighs to the bowl. Turn each piece so it’s thoroughly coated in the marinade. Cover the bowl and refrigerate for at least 2 hours, ideally overnight for deeper flavor.
3. Preheat your grill to medium-high heat and oil the grates lightly to prevent sticking.
4. Remove chicken from the marinade and discard the used marinade. Pat the thighs dry slightly so they sear better.
5. Grill the chicken 6–7 minutes per side, aiming for nice grill marks and an internal temperature of 165°F (74°C). Thicker pieces may need a couple more minutes.
6. Transfer the chicken to a cutting board and let it rest 5 minutes. Slice against the grain, then sprinkle with chopped green onion and sesame seeds before serving.

Best ways to enjoy it

Serve Hawaiian Turned Chicken sliced over steamed jasmine rice with a scoop of pineapple salsa and a side of crisp slaw. It also shines on flatbreads or in lettuce wraps for a lighter meal. For a casual platter, arrange slices with grilled pineapple rings and a simple cucumber salad. If you’re building a party spread, pair it with a creamy dip like this buffalo chicken dip with cottage cheese to give guests a salty-spicy contrast.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep sliced and whole pieces the same way; the marinade’s sugars will make the exterior a touch stickier over time.
• Freezer: Freeze cooked chicken in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently in a 325°F oven for 10–15 minutes until warmed through, or slice and warm in a skillet over medium heat with a splash of water to loosen any glaze. Microwaving works for single portions—cover and use short bursts to avoid drying.
• Food safety: Always check that reheated chicken reaches 165°F (74°C) before serving.

Pro chef tips

• Pat chicken dry before grilling for the best sear. Excess surface moisture steams instead of browns.
• Don’t reuse marinade that’s had raw chicken in it unless you boil it for several minutes to kill bacteria. For a glaze, set aside a small portion of fresh marinade before adding raw chicken.
• If you want more char without overcooking, start over higher heat for 1–2 minutes per side, then move to indirect heat to finish.
• Score thicker thighs lightly to help marinade penetrate deeper.

Creative twists

• Spicy pineapple: Add 1 tsp chili paste or a pinch of red pepper flakes to the marinade for heat.
• Citrus swap: Replace half the pineapple juice with orange juice for a brighter citrus tang.
• Oven option: Roast at 425°F for 18–22 minutes, flipping once, until internal temp is 165°F. Finish under the broiler for a minute or two for caramelization.
• Vegetarian version: Marinate and grill thick tofu slabs or king oyster mushroom caps, adjusting cook time and handling gently.

Common questions

Q: How long should I marinate the chicken?
A: Minimum 2 hours for noticeable flavor; overnight (6–12 hours) is ideal. Avoid marinating longer than 24 hours because the acid in pineapple juice can change the texture.

Q: Can I make this in a pan instead of a grill?
A: Yes — use a hot cast-iron skillet and sear 4–5 minutes per side, finishing in a 400°F oven if needed until the internal temperature reaches 165°F.

Q: Is pineapple juice safe to use for tenderizing?
A: Pineapple contains bromelain, an enzyme that gently tenderizes. In moderate marinating times (a few hours), it improves texture. Long marination can make meat mushy, so stick to under 24 hours.

Q: Can I reduce the sugar?
A: Yes. Cut brown sugar by half or substitute with a sugar alternative, but expect less caramelization and a milder sweetness.

Q: What internal temperature should I aim for?
A: Cook chicken to 165°F (74°C) for safe consumption. Use an instant-read thermometer inserted into the thickest part.

Conclusion

If you want more background on this Hawaiian-style grilled chicken and a classic huli huli approach, check out this detailed write-up and recipe: Hawaiian Huli Huli Chicken – Cooking For My Soul.

Hawaiian Turned Chicken

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• Author: amir_hassan
• Total Time: 135 minutes
• Yield: 4 servings
• Diet: None specified

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Description

A pineapple-forward, soy-sweet marinated chicken that gets caramelized on the grill for a bright tropical finish.

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Ingredients

• 4 boneless skinless chicken thighs (about 1.25–1.5 lb total)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 green onion, thinly sliced (reserve some for garnish)
• 2 tbsp ketchup
• 1/4 cup soy sauce
• 1/2 tsp black pepper
• 1/4 cup brown sugar, packed
• 1 tbsp sesame seeds, for garnish
• 1 tbsp rice vinegar
• 2 tbsp vegetable oil
• 1/4 cup pineapple juice

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Instructions

1. In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, black pepper, rice vinegar, and vegetable oil to create the marinade.
2. Add the chicken thighs to the bowl, turning each piece to ensure they are thoroughly coated. Cover and refrigerate for at least 2 hours, ideally overnight.
3. Preheat your grill to medium-high heat and lightly oil the grates.
4. Remove chicken from the marinade, discarding the used marinade, and pat the thighs dry.
5. Grill the chicken for 6–7 minutes per side, aiming for an internal temperature of 165°F (74°C).
6. Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice against the grain, then sprinkle with chopped green onion and sesame seeds before serving.

Notes

For a lighter meal, serve with sliced over jasmine rice with pineapple salsa. Can also use boneless skinless chicken breasts; reduce grill time. Low-sodium soy sauce is a good alternative for less salt. Pineapple juice can be fresh or canned, with unsweetened preferred.

• Prep Time: 120 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Hawaiian