Discovered from a Hawaiian friend, this Hawaiian-Style Chicken has quickly become a staple in our meals. It’s the perfect balance of sweet, savory, and tangy, with a hint of tropical warmth that instantly transports you to the islands. The marinade—made with pineapple juice, soy sauce, garlic, and brown sugar—infuses the chicken with flavor that’s deep, juicy, and irresistibly delicious. When I first made it, I served it with steamed jasmine rice and grilled pineapple slices, and it instantly became one of those “make it again tomorrow” recipes. Whether grilled, baked, or pan-seared, this dish is easy to prepare yet bursting with flavor. It’s a taste of aloha in every bite, perfect for both weeknight dinners and summer cookouts.
Why You’ll Love This Recipe
This Hawaiian-Style Chicken is packed with flavor and incredibly versatile. The marinade combines sweetness from pineapple juice, savory umami from soy sauce, and just the right touch of garlic and ginger for balance. It’s tender, juicy, and caramelizes beautifully when cooked. You can enjoy it as a main dish with rice, in lettuce wraps, or even as a sandwich filling. It’s also naturally dairy-free and easy to make gluten-free with tamari or coconut aminos. Once you try it, you’ll see why it’s become a household favorite for so many.
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Hawaiian-Style Chicken — A Tropical Twist You’ll Keep Coming Back To
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
A delicious Hawaiian-inspired dish that blends sweet, savory, and tropical flavors — a recipe shared by a Hawaiian friend that has quickly become a family favorite. It’s simple, comforting, and perfect for any meal of the week.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 cup pineapple chunks
- 1 small onion, sliced
- 2 green onions, chopped (for garnish)
- Sesame seeds, for garnish
- Steamed white rice, for serving
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and rice vinegar. Set aside.
- Heat vegetable oil in a skillet over medium heat. Add chicken pieces and cook until lightly browned, about 5 minutes per side.
- Pour in the sauce mixture and bring to a simmer. Cook for 5–7 minutes, stirring occasionally.
- Add pineapple chunks and sliced onion, and cook for another 3–4 minutes until the chicken is cooked through and the onions are tender.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 1–2 minutes.
- Remove from heat and drizzle sesame oil over the dish. Stir gently to combine.
- Serve hot over steamed rice, garnished with green onions and sesame seeds.
Notes
- Use fresh pineapple for the best flavor, but canned pineapple works great too.
- To make it spicy, add a pinch of red pepper flakes or a drizzle of sriracha.
- Can be made ahead and reheated — the flavors deepen overnight.
- Serve with jasmine rice or coconut rice for an authentic Hawaiian touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Hawaiian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Thighs or Breasts
Juicy, tender chicken thighs work best, but breasts are great for a leaner option. The chicken absorbs the tropical marinade beautifully.
Pineapple Juice
The key to the sauce’s sweetness and signature island flavor. It also tenderizes the chicken naturally.
Soy Sauce
Adds depth, saltiness, and umami that balances the sweetness of the pineapple. Use low-sodium soy sauce or coconut aminos for a healthier version.
Brown Sugar
Creates a caramelized glaze when cooked and enhances the sweetness of the dish.
Garlic and Fresh Ginger
These aromatics bring brightness and complexity to the marinade—absolutely essential for authentic island flavor.
Rice Vinegar
Adds a gentle tang that complements the sweetness of the pineapple and balances the flavors.
Sesame Oil
A drizzle adds nutty richness and helps the chicken brown beautifully.
Green Onions and Sesame Seeds
Perfect garnishes for freshness and texture.
Optional Add-Ins
Crushed red pepper flakes for spice or chopped pineapple chunks for extra sweetness.
Directions
In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil until well combined. Add the chicken pieces, making sure they’re fully coated in the marinade. Cover and refrigerate for at least 1 hour (or overnight for maximum flavor).
Preheat a grill or large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Cook for 5–6 minutes per side, depending on thickness, until the chicken is cooked through and has a beautiful golden-brown glaze.
If you prefer baking, place the marinated chicken on a lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, basting once with leftover marinade for extra flavor.
Serve the chicken hot, garnished with chopped green onions, sesame seeds, and grilled pineapple slices. It’s delicious with steamed rice, coconut rice, or a simple green salad.
Equipment needed :
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people. Preparation takes about 10 minutes, and cooking time is around 20 minutes, not including marinating time. For best flavor, marinate for at least 1 hour, or up to overnight.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or microwave on medium power. You can also freeze the marinated uncooked chicken for up to 2 months—thaw overnight before cooking.
Variations and Customizations
Spicy Island Kick
Add sriracha, chili flakes, or Hawaiian chili pepper water to the marinade for heat.
Coconut-Pineapple Chicken
Mix a bit of coconut milk into the marinade for a creamy, tropical variation.
Teriyaki Fusion
Add a touch of honey and extra soy sauce for a teriyaki-style glaze.
Veggie Add-Ins
Toss in sliced bell peppers, onions, or snap peas for a complete one-pan meal.
Grilled Skewers
Cut the chicken into chunks, thread onto skewers, and grill for a perfect summer party dish.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but reduce the cooking time slightly to prevent drying out.
How long should I marinate the chicken?
At least 1 hour, but overnight gives the best flavor.
Can I use canned pineapple juice?
Yes, it works perfectly—just choose unsweetened if possible.
What sides go best with this recipe?
Steamed rice, grilled vegetables, or coconut rice are ideal pairings.
Can I make it gluten-free?
Yes, use tamari or coconut aminos instead of soy sauce.
Is it spicy?
Not by default, but you can add heat with chili flakes or hot sauce.
Can I bake instead of grill?
Definitely—bake at 400°F for 20–25 minutes, basting halfway.
Can I use frozen chicken?
Yes, just thaw completely before marinating.
How can I thicken the sauce?
Simmer leftover marinade in a saucepan with a bit of cornstarch slurry until thickened.
How long does it last in the fridge?
Cooked chicken lasts up to 4 days when properly stored.
Conclusion
This Hawaiian-Style Chicken is a recipe worth keeping in your regular rotation. With its balance of sweet pineapple, savory soy, and aromatic garlic and ginger, it captures the spirit of island cooking beautifully. Whether grilled, baked, or pan-seared, it’s a simple yet flavorful dish that brings sunshine to your table any night of the week. A true taste of aloha that will keep you coming back for more.
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