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Easy Hawaiian Chicken
Sweet, sticky, and tangy Hawaiian-style chicken made with a simple pineapple-soy marinade. Juicy, fast, flavorful, and perfect for easy weeknight dinners.
Ingredients
Chicken
- 1 ½ lbs boneless skinless chicken thighs
Hawaiian Marinade
- 2 Tbsp ketchup
- 3 Tbsp agave nectar or brown sugar
- 4 Tbsp rice vinegar
- 4 Tbsp pineapple juice
- 1 Tbsp sesame oil
- 2 Tbsp avocado oil
- 1 tsp grated ginger
- 4 cloves garlic, minced
- 3 Tbsp soy sauce
Instructions
- In a bowl, whisk together ketchup, agave, rice vinegar, pineapple juice, sesame oil, avocado oil, ginger, garlic, and soy sauce.
- Add the chicken thighs and marinate for 3–24 hours in the refrigerator.
- Heat a cast-iron skillet over medium-high heat.
- Remove chicken from the marinade, letting the excess drip off.
- Cook chicken for 6–8 minutes per side, until caramelized and the internal temperature reaches 165°F.
- Let the chicken rest for 2 minutes before slicing.
- Optional: Boil remaining marinade for 3–4 minutes to create a glossy glaze and drizzle over the cooked chicken.
Notes
- Marinate the chicken for at least 3 hours, but up to 24 hours for maximum flavor.
- Chicken breasts may also be used; reduce cooking time slightly to keep them juicy.
- Reserved marinade can be boiled for 3–4 minutes to create a thick, glossy glaze.
- Serve with jasmine rice, grilled pineapple, and Hawaiian macaroni salad for a full plate-lunch experience.
- For a spicy version, add red pepper flakes or a teaspoon of sriracha to the marinade.
- Store leftovers in an airtight container for 3–4 days or freeze raw chicken in marinade for up to 3 months.
- Reheat gently with a splash of pineapple juice to refresh flavor.
Serving: 1g, Calories: 99kcal, Carbohydrates: 5g, Protein: 1g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 659mg, Potassium: 65mg, Fiber: 0.2g, Sugar: 3g, Vitamin A: 32IU, Vitamin C: 2mg, Calcium: 10mg, Iron: 0.4mg
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