hawaiian grilled chicken recipe

The Best hawaiian grilled chicken recipe

Oh, you know, there’s something about a simple, well-seasoned piece of grilled chicken that just hits the spot—whether it’s for a casual weeknight dinner or a little something special on a lazy Sunday. I’ve been making this Hawaiian grilled chicken recipe for years, and honestly, it’s one of those dishes that feels like a hug for my family. The kids—especially my little one—love the sweet, tangy glaze that sticks to the chicken, and it’s always a hit at the table. It’s not too heavy, not too fancy, just the right balance of flavor and ease. Plus, it’s something I can prep ahead of time, so I can focus on other things without stressing over cooking.

I also love how this recipe is so versatile. It works great for meal prep—slice it up and toss it in a salad, or use it as a topping for wraps or tacos. And because it’s made with whole chicken or chicken thighs, it’s packed with protein and healthy fats that keep everyone full and satisfied. No one feels like they’re missing out on flavor, but they’re also getting a good dose of nutrients. It’s that kind of dish that makes me feel good about what I’m serving, whether it’s for a family dinner or a quick lunch for the kids after school. Plus, the grill marks make it look so impressive, even if it’s just a simple family meal. There’s nothing like knowing you’ve put something together that’s both delicious and nutritious.

Hawaiian Grilled Chicken with Pineapple Glaze

4.9 from 1473 votes

A flavorful Hawaiian-inspired dish featuring tender grilled chicken marinated in a sweet and tangy pineapple glaze, perfect for a summer BBQ or festive meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 6 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper

For the Pineapple Glaze

• 1 cup pineapple juice
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tsp lime juice
• 1 clove garlic, minced
• 1 tsp grated ginger

Extras

• 1 cup sliced pineapple
• 1 tbsp sesame seeds
• Fresh cilantro (optional)

👨‍🍳Directions

1. 1 Preheat grill to medium-high heat (around 375°F/190°C). Clean and oil the grilling surface.
2. 2 In a bowl, mix olive oil, soy sauce, honey, garlic powder, paprika, salt, and black pepper. Coat the chicken breasts evenly with the marinade.
3. 3 Place chicken on the grill and cook for 5-6 minutes per side for medium doneness (internal temp should reach 165°F/74°C). Cover with foil if needed to prevent burning.
4. 4 While chicken grills, prepare the pineapple glaze by mixing pineapple juice, brown sugar, soy sauce, lime juice, garlic, and ginger in a small saucepan. Simmer for 5-7 minutes until slightly thickened.
5. 5 Remove chicken from the grill and let it rest for 5 minutes. Brush the pineapple glaze over the chicken and let it sit for another 2 minutes.
6. 6 Serve chicken with sliced pineapple, sprinkle with sesame seeds, and garnish with fresh cilantro if desired.

🔧Equipment

• Grilled pan or grill
• Mixing bowls
• Measuring cups
• Knife and cutting board
• Tongs
• Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14💛Saturated Fat: 2❤️Cholesterol: 85🧂Sodium: 750🌾Total Carbs: 45🥦Dietary Fiber: 3🍬Sugars: 25🥩Protein: 38

📝Notes

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This Hawaiian grilled chicken recipe is always a solid choice for any gathering because it’s simple enough to make ahead and still tastes fresh, while the sweet and tangy flavors make it feel special without needing extra fuss. It’s perfect for family meals because it’s easy to share—everyone can customize their own with rice, salad, or even a quick slaw—and it pairs well with almost anything, from spicy sushi rolls to a simple green salad. Plus, it’s a crowd-pleaser that never fails to bring smiles when you’re serving up a casual yet delicious meal.

❓ Frequently Asked Questions About Hawaiian Grilled Chicken with Pineapple Glaze

What is the best way to marinate Hawaiian grilled chicken for maximum flavor?

The best marinade for Hawaiian-style grilled chicken typically includes a mix of pineapple juice, soy sauce, brown sugar, garlic, ginger, and a touch of sesame oil. For extra depth, add honey, lime juice, and a pinch of red pepper flakes. Marinate the chicken for at least 4 hours (or overnight) in the fridge to allow the flavors to penetrate deeply.

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How do I ensure the chicken stays juicy while grilling?

To keep Hawaiian grilled chicken moist, brine the chicken in a mix of water, soy sauce, and sugar for 30 minutes before grilling. This helps retain moisture. Additionally, avoid overcooking—use a meat thermometer to check for 165°F (74°C) internal temperature. Brush with a light oil before grilling to prevent sticking, and let it rest for 5–10 minutes after cooking.

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Can I use frozen chicken for this recipe, and if so, how do it?

Yes, you can use thawed frozen chicken, but it’s best to pat it dry thoroughly before marinating and grilling to avoid excess moisture. Thaw it in the fridge overnight, then follow the same marinating and grilling steps. If the chicken is still slightly frozen, cover it loosely with foil and cook at 375°F (190°C) for 20–25 minutes, then finish grilling to crisp the skin.

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What are some great side dishes to pair with Hawaiian grilled chicken?

A classic pairing is tropical sides like pineapple salsa, grilled pineapple, or coconut rice. For a refreshing contrast, try mango salad, jicama sticks with lime dressing, or a light Hawaiian-style coleslaw. Additionally, garlic bread, macadamia nuts, or a simple green salad with a tangy vinaigrette work well to balance the rich flavors.

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How do I adjust the recipe if I don’t have pineapple juice?

If you’re missing pineapple juice, you can substitute it with equal parts orange juice, mango nectar, or even a mix of apple cider and a bit of brown sugar for sweetness. For a deeper umami flavor, add a splash of coconut milk or a few drops of fish sauce to the marinade. The key is balancing sweetness and acidity to mimic the tropical taste.