This Hawaiian chicken features boneless skinless chicken thighs marinated in a tropical coconut mixture and grilled until juicy and caramelized. It’s an easy, crowd-pleasing dinner ideal for gatherings.
I enjoy pairing pineapple with chicken for a bright, tropical meal. If you like this combination, try other favorites like pineapple chicken or Hawaiian chicken kabobs.
My kids are currently obsessed with all things Hawaiian — a mix of Lilo & Stitch enthusiasm and a fascination with volcanoes — so this Hawaiian chicken is an instant win at our house. Beyond the fun theme, the flavors really do make you feel a little bit like you’ve been whisked to the islands.
How do you make Hawaiian chicken?
The key is the marinade: low-sodium soy sauce, brown sugar, garlic, sesame oil, light coconut milk and pineapple juice combine to create a sweet-savory tropical glaze. Mix the ingredients, add the chicken, and let it marinate. You can do this the night before so the flavors develop while you’re busy with the day. Cook the marinated chicken on an outdoor grill or on an indoor grill pan for a beautifully caramelized finish.
Chicken thighs work especially well here because they stay juicy and have a richer flavor when grilled. If you prefer leaner meat, boneless skinless chicken breasts or tenders can be substituted, but watch cooking time to avoid drying them out.
How long do you marinate chicken?
Allow at least 2 hours for the chicken to soak up the flavors. For deeper flavor, marinate up to 24 hours in the refrigerator.
How long do you grill chicken thighs?
Grill thighs about 6–7 minutes per side over medium heat, depending on thickness. Use a meat thermometer to ensure the internal temperature reaches at least 165°F (74°C) in the thickest part.
Pineapple and coconut is a classic pairing. I like to serve the grilled chicken with coconut rice: cook the rice as usual but replace most of the water with light coconut milk for a fragrant, slightly creamy side. A small amount of brown sugar stirred in at the end brightens the coconut flavor without making the rice noticeably sweet.
What sides go with Hawaiian chicken?
Serve this Hawaiian chicken with coconut rice and grilled pineapple for a complete tropical plate. Other complementary sides include tropical fruit salad, veggie fried rice, grilled asparagus, Asian cucumber salad, or a ramen noodle salad.
The next time you want a taste of the tropics at home — or your kids ask for another Hawaiian movie night — make this Hawaiian chicken. It won’t replace an island vacation, but it will bring island flavors to your table.
More delicious chicken recipes
- Mango Chicken
- Grilled Chicken Kabobs
- Slow Cooker Orange Chicken
- Grilled Chicken Tenders
- Teriyaki Chicken Stir Fry
Hawaiian Chicken
Time
Ingredients
For the chicken
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup packed light brown sugar
- 1/2 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1/2 cup light coconut milk
- 1/4 cup pineapple juice
- 1 cup pineapple slices, fresh or canned
For the coconut rice
- 1 cup white rice (short-grain recommended)
- 1 1/4 cup light coconut milk
- 1/2 cup water
- 3/4 teaspoon kosher salt
- 2 teaspoons brown sugar
- Cilantro leaves and lime wedges for garnish (optional)
Instructions
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For the chicken: combine soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice in a container or resealable bag.
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Add the chicken and marinate in the refrigerator for 2–24 hours.
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Heat the grill to medium. Remove chicken from the marinade and grill 6–7 minutes per side, or until cooked through.
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Add pineapple slices to the grill and cook 2–3 minutes per side. Arrange pineapple and chicken on a serving plate.
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For the rice: bring coconut milk and water to a boil, add salt and rice. Cover, reduce heat to low and simmer 18 minutes. Stir in brown sugar.
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Serve the chicken and grilled pineapple over the coconut rice. Garnish with lime wedges and cilantro if desired.
Nutrition
This recipe was originally published on June 14, 2015 and updated on May 5, 2019 with refreshed content.