You don’t have to travel to the tropics to enjoy the flavors with this Hawaiian Grilled Chicken. The aromas of this recipe are amazing, and with just a little planning, you to can create a taste of Hawaii. The pineapple, the sweet teriyaki sauce, the sesame seeds sprinkled over top. All you will need is a grass skirt, and you are on your way to dinner, Hawaiian style!
Just imagine the palm trees gentle swaying in the cool ocean breeze. That’s exactly the feeling you will get when you dive into this delicious grilled Hawaiian chicken!
This recipe is perfect for chicken thighs. This is great because I think that the thighs of the chicken are my favorite. The thigh is so flavourful, juicy and the dark meat pairs great with the teriyaki sauce.
HELPFUL ITEMS FOR THIS RECIPE
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what do you need to make hawaiian grilled chicken?
Well, obviously, you need chicken, right! But there are a few other key ingredients you need to make that wonderful sticky sweet teriyaki sauce. And pineapple, you need pineapple because I don’t think there is anything else that says Hawaii more than pineapple.
Ingedients
- Chicken thighs, boneless & skinless
- Sodium reduced soy sauce
- Brown sugar
- Pineapple juice
- Garlic, minced
- Ginger, minced
- Green onions
- Sesame oil
- Pineapple rings, fresh pineapple if possible, but canned will work too
- Cornstarch
- Water
- Toasted sesame seeds
I like to use boneless skinless chicken thighs for this Hawaiian teriyaki chicken. Yes, you can use chicken breasts if you like, but I do find that the breast can often dry out if they are overcooked.
Grilling your chicken on the barbeque just imparts so much flavor from the grill. This bbq chicken recipe does take a little preplanning because of the marinade. Trust me, this marinated chicken is going to be so tender and juicy, it’s worth it!
How to make Hawaiian Grilled Chicken
In a large mixing bowl, start by combining the soy sauce, brown sugar, pineapple juice, minced garlic, minced ginger, green onions, and sesame oil. Stir until the sugar is dissolved in the mixture.
Put the boneless, skinless chicken thighs into a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for a minimum of 4 hours. You can keep the chicken in the marinade overnight; the flavors will become more pronounced. Which simply means better-tasting chicken!
If you are using a fresh pineapple, you will need to skin and core it before you are ready to grill your chicken. Sometimes we have a difficult time finding fresh pineapple. There is nothing wrong with using canned pineapple rings. They are canned at the peak of freshness and are super sweet, juicy, and tasty!
You need to make sure you preheat your grill to medium-hot. Remove the chicken from the marinade, but do not discard the marinade! Pour the reserved marinade into a medium saucepan and bring to a boil, simmer for 10 minutes. Make a slurry in a small bowl with cornstarch and water. Add 1/2 the slurry to the marinade, stir to combine, and simmer for a few minutes.
You can add a little more of the slurry to your sauce if you would like it a little thicker. Remember, you can always add more. It’s difficult to take it back once you have added it. Once you have the desired consistency remove the pot from the heat, set it aside and keep warm.
Cooking the chicken & pineapple on the grill
Once your grill is preheated, it’s time to get your chicken and pineapple rings on the fire. When everything is on the grill, close the lid and grill for about 7-9 minutes on each side.
You want both the pineapple and the chicken to have nice grill marks on each side. The chicken is done when it reaches an internal temperature of 165 degrees F.
I use my trusty Thermoworks Thermapen instant-read thermometer. It is quick, easy to use, and gives me an exact temperature in seconds every time!
This post contains affiliate links. As a Thermoworks Affiliate, I earn a small portion from qualifying purchases at no extra charge to you.
Finishing it off
Remove the chicken and pineapple from the grill when the chicken is done cooking. Place the grilled pineapple on a serving platter. Place the grilled chicken in a large serving dish. Pour the warm teriyaki sauce over the chicken. Garnish with toasted sesame seeds and chopped green onions.
You have a number of options when it comes to serving this delicious Hawaiian grilled chicken. Rice pairs perfectly with the flavors of the chicken and teriyaki sauce. For me, there is nothing better than to drizzle a little of the sauce over my rice because I’m a little partial to teriyaki sauce. You can even add a little coconut milk to the rice when cooking to create wonderful coconut rice.
I have found the quickest and might I say the easiest way to prepare rice is with a rice cooker. Actually, I used to struggle to make rice in a pot on the stove. I’d used to either overcook it or undercook it but not anymore.
With that little rice cooker machine, it turns out perfect every time. We actually eat rice more now than ever because it’s so easy. Rice is a great substitute for potatoes, not that I don’t love potatoes, which would go great with this Hawaiian grilled chicken too!
Easy Dinner
If you are looking to lower your carbs, this recipe also would pair nicely with a couple of other side dishes. A fresh green salad is one simple option. This Hawaiian grilled chicken would also go really well with some grilled veggies, like maybe some grilled romaine lettuce. If you want to go with an Asian theme, you might like to try these perfect miso grilled baby bok choy.
Let’s face it, chicken is such a versatile meat to cook for the family. From wings to chicken kebobs to chicken sandwiches and more! Plus, it goes with everything! I’m not sure I know anyone who doesn’t like chicken cooked one way or another.
Every culture has its own way of cooking and flavoring the chicken to reflect its tastes. From Indian Butter Chicken to Chinese Moo Shu Chicken.
You need to make this Hawaiian grilled chicken your own! I know you and your family are going to love it!
Pin it HERE!!
Pin it HERE!!
Hawaiian Grilled Chicken
Ingredients
- 8 boneless skinless chicken thighs
- 1 cup of sodium-reduced soy sauce
- 1 cup brown sugar
- 1 cup pineapple juice
- 4 cloves garlic minced
- 2 tsp ginger minced
- 2 green onions chopped
- 1 tsp sesame oil
- One fresh pineapple cut into rings or 1 can of pineapple rings
- 2 tbsp cornstarch
- 2 tbsp water
- 1/3 cup toasted sesame seeds for garnish
Instructions
- In a large bowl, mix together the soy sauce, brown sugar, pineapple juice, garlic, ginger, green onions, and sesame oil. Stir until the sugar is dissolved.
- Place the chicken thighs into a large Ziploc bag and pour in the marinade.
- Seal and refrigerate for a minimum of 4 hours or up to overnight.
- Remove the skin and core the pineapple. Slice into 3/8-inch-wide rings and set aside.
- Preheat your grill to medium-hot.
- Remove the chicken from the bag and place it on a tray. DO NOT discard the marinade.
- Pour the reserved marinade into a medium saucepan. Bring to a boil and simmer over medium heat for 10 minutes, stirring occasionally.
- Mix together the cornstarch and water in a small bowl to make a slurry.
- Once the marinate has simmered for 10 minutes, add ½ the slurry and stir to combine. Continue to simmer; your sauce will begin to thicken.
- If you would like the sauce a little thicker, add additional slurry until the desired consistency is reached. Remove from the heat, set the sauce aside, and keep warm.
- Place the chicken thighs and the pineapple rings on the preheated grill. Cook with the lid closed to help keep the heat in.
- Grill both the chicken and the pineapple rings for about 7-9 minutes on each side. The chicken should have an internal temperature of at least 165 degrees F., and the pineapple should have nice grill marks on both sides.
- Remove the chicken from the grill and place it in a baking dish. Pour the warm reduced sauce over the chicken and garnish with toasted sesame seeds.
- Serve with the grilled pineapple rings.
- The chicken and grilled pineapple pairs nicely with rice, potatoes, or grilled vegetables.
Equipment
Nutrition
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