Go Back

Hawaiian Chicken Thighs

Experience a delightful fusion of sweet and savory flavors with these Hawaiian chicken thighs, marinated in a tropical glaze and perfect for impressing guests or enjoying a culinary escape.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup Soy Sauce For a gluten-free option, use tamari.
  • 1/2 cup Brown Sugar Coconut sugar can be used for a healthier choice.
  • 1/4 cup Pineapple Juice Fresh is best, but canned works too.
  • 3 cloves Garlic, minced
  • 1 tablespoon Ginger, freshly grated
  • 1 tablespoon Sesame Oil Adds richness.
  • 1 tablespoon Red Pepper Flakes Optional, for a bit of heat.
For Cooking
  • 4-6 pieces Chicken Thighs, skinless and boneless
  • 2 pieces Green Onions, chopped For garnish.

Method
 

Preparation
  1. In a bowl, combine soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil. Whisk until the sugar has dissolved.
  2. Place the chicken thighs in a resealable bag or shallow dish, pour the marinade over, seal it, and refrigerate for at least 15 minutes.
Cooking
  1. Preheat your grill or a skillet over medium heat. If using a grill, oil the grates to prevent sticking.
  2. Grill thighs for about 6-7 minutes per side, or until they are cooked through (internal temperature should reach 165°F).
  3. Alternatively, add chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes per side.
  4. Once cooked, let the chicken rest for a few minutes. Garnish with chopped green onions and serve.

Notes

For a tangy twist, substitute pineapple juice with fresh lime juice. To maintain moist chicken, do not overcrowd the grill and allow the meat to rest before cutting. Store leftovers correctly in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.