Tender Grilled Hawaiian Chicken

I didn’t grow up eating Hawaiian chicken. My mom’s weeknight dinners were more pot roast and spaghetti than anything with pineapple and coconut. But when I first tried grilled Hawaiian chicken at a friend’s backyard barbecue, I was hooked.

The combination of sweet and savory just works. You’ve got tender chicken soaking up a soy-ginger marinade, grilled pineapple rings that get all caramelized and juicy, and coconut rice that ties everything together. It sounds fancy, but it’s really just a matter of mixing up a marinade and throwing things on the grill. Even on busy weeknights, this comes together without much fuss.

What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are the way to go for this recipe because they stay juicy and tender on the grill, even if you accidentally cook them a minute or two longer than planned. You can definitely swap in chicken breasts if that’s what you have on hand, but keep a close eye on them since they tend to dry out more quickly. If you’re using breasts, consider pounding them to an even thickness so they cook uniformly. Whether you go with thighs or breasts, make sure they’re fully thawed before marinating, and try to find pieces that are roughly the same size so everything finishes cooking at the same time.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if you need to:

• Chicken thighs: You can use boneless skinless chicken breasts instead, but keep in mind they cook faster and can dry out more easily. Reduce your grilling time by a few minutes and check for doneness early.
• Light coconut milk: Regular full-fat coconut milk works great if that’s what you have. You can also use regular milk or chicken broth for the rice, though you’ll lose that tropical coconut flavor.
• Pineapple juice: If you’re using canned pineapple, just use the juice from the can. Orange juice also works in a pinch and gives a nice citrus twist.
• Sesame oil: This adds a nice nutty flavor, but if you don’t have it, you can skip it or use a tiny bit of olive oil instead.
• Short grain white rice: Long grain rice, jasmine rice, or basmati all work fine here. You might need to adjust the liquid slightly and check your package directions for cooking times.
• Fresh pineapple: Canned pineapple slices are totally fine and often easier to work with. Just drain them well before grilling.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling chicken thighs is not patting them dry after marinating – excess marinade will cause flare-ups on the grill and prevent those nice char marks from forming, so use paper towels to remove the extra liquid before placing them on the grates.

Another common error is moving the chicken around too much while it cooks, which prevents proper searing and can cause the meat to stick – let each side sit undisturbed for the full 6-7 minutes to develop a good crust.

Since marinades with sugar can burn quickly, keep your grill at medium heat rather than cranking it up high, and if you notice charring happening too fast, move the chicken to a cooler part of the grill to finish cooking through.

Finally, don’t skip letting the chicken rest for 5 minutes after grilling, as this allows the juices to redistribute and keeps your meat tender instead of dry.

What to Serve With Grilled Hawaiian Chicken?

While this recipe already comes with coconut rice, I love adding a simple cucumber salad on the side to balance out the sweet and savory flavors of the chicken. A quick slaw made with shredded cabbage, carrots, and a light rice vinegar dressing also works great and adds a nice crunch to your plate. If you want to keep the tropical theme going, try grilling some extra veggies like bell peppers, zucchini, or red onions alongside your chicken and pineapple. For a more filling meal, you could also serve this with some steamed edamame or a side of stir-fried snap peas with a bit of garlic and ginger.

Storage Instructions

Store: Keep your leftover grilled Hawaiian chicken in an airtight container in the fridge for up to 4 days. I like to store the chicken and rice separately so the rice doesn’t get too mushy. This makes for amazing meal prep throughout the week!

Freeze: The chicken freezes really well for up to 3 months in a freezer-safe container or bag. I usually freeze it without the rice, since rice can get a bit grainy after freezing. Just thaw it overnight in the fridge when you’re ready to eat it.

Reheat: Warm up the chicken in the microwave for about 2 minutes, or heat it in a skillet over medium heat until warmed through. For the rice, add a splash of water or coconut milk before reheating to bring back that fluffy texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 80-95 g
• Fat: 38-46 g
• Carbohydrates: 250-280 g

Ingredients

For the marinade and chicken:

• 1.5 lb chicken thighs (trimmed and cut into 1-inch strips)
• 1/2 cup soy sauce
• 2 tablespoons water
• 1/4 cup brown sugar
• 1 1/2 tsp minced garlic
• 1 tsp fresh grated ginger
• 1 1/2 tsp sesame oil
• 1/2 cup coconut milk
• 1/4 cup pineapple juice
• 1 cup pineapple (cut into 1/2-inch thick rings for grilling)

For the coconut rice:

• 1 cup jasmine rice
• 1 1/4 cups coconut milk
• 1/2 cup water
• 1/2 tsp salt
• 1 tablespoon brown sugar

For the garnish:

• fresh cilantro
• lime wedges
• 1 teaspoon toasted sesame seeds

Step 1: Prepare the Marinade and Marinate the Chicken

• 1.5 lb chicken thighs
• 1/2 cup soy sauce
• 2 tablespoons water
• 1/4 cup brown sugar
• 1 1/2 tsp minced garlic
• 1 tsp fresh grated ginger
• 1 1/2 tsp sesame oil
• 1/2 cup coconut milk
• 1/4 cup pineapple juice

In a bowl or large zip-top bag, combine soy sauce, water, brown sugar, minced garlic, grated ginger, sesame oil, coconut milk, and pineapple juice, stirring until the sugar dissolves completely.

Add the chicken thigh strips and ensure they are fully submerged in the marinade.

Cover and refrigerate for at least 2 hours, though up to 24 hours will develop deeper flavor.

I find that even 4-6 hours gives excellent results if you’re short on time, so don’t stress about hitting the full 24 hours.

Step 2: Start the Coconut Rice

• 1 cup jasmine rice
• 1 1/4 cups coconut milk
• 1/2 cup water
• 1/2 tsp salt

In a medium pot, combine coconut milk, water, and salt, and bring to a boil over medium-high heat.

Add jasmine rice, stir once, then reduce heat to low, cover with a lid, and cook for 18 minutes until the liquid is absorbed and rice is tender.

While the rice cooks, you’ll have time to prepare the grill and pineapple, so this step ensures everything finishes around the same time.

Step 3: Heat the Grill and Prep the Pineapple

• 1 cup pineapple

Preheat your grill to medium heat (around 375-400°F) for about 10 minutes while you pat the pineapple rings dry with paper towels.

Dry pineapple grills much more evenly and develops better caramelization.

Remove the chicken from the marinade, letting excess marinade drip back into the bag, and arrange the pieces on a plate near the grill.

Step 4: Grill the Chicken and Pineapple

• marinated chicken from Step 1
• pineapple rings from Step 3

Place the marinated chicken strips on the grill and cook for 6-7 minutes on the first side without moving them, allowing a nice char to develop.

Flip and cook for another 6-7 minutes on the second side until cooked through.

During the final 3-4 minutes of chicken cooking, place the pineapple rings on the grill and cook for 2-3 minutes per side until they have light char marks.

I like to brush the pineapple lightly with any remaining marinade before grilling to add extra flavor and prevent sticking.

Step 5: Finish the Rice and Plate

• cooked coconut rice from Step 2
• 1 tablespoon brown sugar
• grilled chicken from Step 4
• grilled pineapple from Step 4
• 1 teaspoon toasted sesame seeds
• fresh cilantro
• lime wedges

Remove the rice from heat and stir in the brown sugar, gently fluffing with a fork.

The rice should be fluffy and the sugar should dissolve from the residual heat.

Transfer the grilled chicken and pineapple to serving plates, add a generous portion of coconut rice alongside, and garnish with toasted sesame seeds and fresh cilantro.

Serve with lime wedges on the side for squeezing over everything.

Tender Grilled Hawaiian Chicken

Delicious Tender Grilled Hawaiian Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 1800 kcal

Ingredients

  

For the marinade and chicken

• 1.5 lb chicken thighs (trimmed and cut into 1-inch strips)
• 1/2 cup soy sauce
• 2 tablespoons water
• 1/4 cup brown sugar
• 1 1/2 tsp minced garlic
• 1 tsp fresh grated ginger
• 1 1/2 tsp sesame oil
• 1/2 cup coconut milk
• 1/4 cup pineapple juice
• 1 cup pineapple (cut into 1/2-inch thick rings for grilling)

For the coconut rice

• 1 cup jasmine rice
• 1 1/4 cups coconut milk
• 1/2 cup water
• 1/2 tsp salt
• 1 tablespoon brown sugar

For the garnish

• fresh cilantro
• lime wedges
• 1 teaspoon toasted sesame seeds

Instructions

 

• In a bowl or large zip-top bag, combine soy sauce, water, brown sugar, minced garlic, grated ginger, sesame oil, coconut milk, and pineapple juice, stirring until the sugar dissolves completely. Add the chicken thigh strips and ensure they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours, though up to 24 hours will develop deeper flavor. I find that even 4-6 hours gives excellent results if you're short on time, so don't stress about hitting the full 24 hours.
• In a medium pot, combine coconut milk, water, and salt, and bring to a boil over medium-high heat. Add jasmine rice, stir once, then reduce heat to low, cover with a lid, and cook for 18 minutes until the liquid is absorbed and rice is tender. While the rice cooks, you'll have time to prepare the grill and pineapple, so this step ensures everything finishes around the same time.
• Preheat your grill to medium heat (around 375-400°F) for about 10 minutes while you pat the pineapple rings dry with paper towels. Dry pineapple grills much more evenly and develops better caramelization. Remove the chicken from the marinade, letting excess marinade drip back into the bag, and arrange the pieces on a plate near the grill.
• Place the marinated chicken strips on the grill and cook for 6-7 minutes on the first side without moving them, allowing a nice char to develop. Flip and cook for another 6-7 minutes on the second side until cooked through. During the final 3-4 minutes of chicken cooking, place the pineapple rings on the grill and cook for 2-3 minutes per side until they have light char marks. I like to brush the pineapple lightly with any remaining marinade before grilling to add extra flavor and prevent sticking.
• Remove the rice from heat and stir in the brown sugar, gently fluffing with a fork. The rice should be fluffy and the sugar should dissolve from the residual heat. Transfer the grilled chicken and pineapple to serving plates, add a generous portion of coconut rice alongside, and garnish with toasted sesame seeds and fresh cilantro. Serve with lime wedges on the side for squeezing over everything.