Go Back
Print

Hawaiian Chicken

This delicious grilled chicken gets its flavor from the marinade. Pineapple juice, olive oil, brown sugar, soy sauce, ketchup and sweet chili sauce are mixed together in a bowl. Then ground ginger, onion powder, garlic powder, paprika, salt and pepper are whisked into the liquids. Next ¼ cup of the marinade is set aside for basting. The remaining marinade is added to chicken, then refrigerated for several hours. After marinating the chicken is grilled and basted with the reserved sauce.
Course Entree
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 4 hours
Servings 6 people

Ingredients

  • 2 lbs boneless skinless chicken breasts or thighs

Marinade

  • ½ cup canned pineapple juice
  • ⅓ cup olive oil
  • ⅓ cup packed light brown sugar
  • ¼ cup reduced sodium soy sauce
  • ¼ cup ketchup
  • ¼ cup Asian sweet chili sauce
  • 1 tbsp Asian chili sauce
  • 1 tsp ground ginger
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp pepper

Instructions

  1. Whisk the marinade ingredients together in a large freezer bag or bowl. Remove ¼ cup to baste chicken while grilling.
  2. Add chicken, remove excess air, seal and turn to coat. Marinate 4 to 24 hours (marinate up to 12 hours if using chicken breasts).
  3. Heat grill to medium-high heat (375 to 400 degrees F) clean the grill and grease with oiled paper towels. Add the chicken and cook 6 to 8 minutes per side or until no longer pink and the chicken registers 165 to 175 F.
  4. Baste the chicken with the reserved ¼ cup marinade the last 3 minutes.

  5. Rest the chicken 5 to 10 minutes before serving.

Recipe Notes

Bring the chicken to room temperature before grilling, about 15 to 30 minutes.

Baking Instructions:
Bake at 375 F for 25 to 35 minutes until internal temperature reaches 165 to 175 F, flipping halfway through and basting.