Tropical Grilled Chicken from Hawaii

Get ready to bring a taste of the islands to your dinner table with this juicy, flavorful chicken recipe. The perfect balance of sweet and savory will have everyone asking for seconds!

Expert Cooking Tips

Marinate the chicken for at least 2 hours to enhance the flavor.
Use fresh pineapple or mango for the best tropical sweetness.
Grill over medium heat to avoid burning the marinade’s sugars.

Ingredients 0/8

1 ½ cups unsweetened pineapple juice ¾ cup low-sodium soy sauce ¾ cup brown sugar 3 cloves garlic, peeled and thinly sliced 1 (1/2 inch) piece fresh ginger, thinly sliced 4 pounds boneless, skinless chicken thighs, trimmed of fat 1 stick unsalted butter 3 green onions, including green tops, thinly sliced

Why This Recipe Is So Delicious

This dish combines the sweet and tangy flavors of tropical fruits with the smoky char of grilled chicken. It’s bright, refreshing, and perfect for warm-weather meals. The marinade tenderizes the meat while adding a burst of island-inspired taste.

Step 1

In a bowl, mix together the pineapple juice, soy sauce, brown sugar, garlic, and ginger until the sugar has dissolved. Pour this marinade into a zip-top bag, add the chicken thighs, and give everything a good shake to coat the chicken evenly. Seal the bag, squeeze out as much air as you can, and pop it in the fridge to marinate for at least 4 hours, or even overnight if you have the time.

Step 2

When you're ready to cook, fire up your grill to medium heat and lightly oil the grates so nothing sticks. Turn one burner down to low and place an oven-safe dish right over it. Add the butter and green onions to the dish and let them melt slowly while you get the chicken ready.

Step 3

Take the chicken out of the marinade and give it a little shake to get rid of any excess liquid—discard the leftover marinade. Grill the chicken over the medium heat, turning once, until it’s cooked through and the juices run clear, about 10 minutes per batch depending on the size.

Step 4

As each batch finishes, transfer the chicken to the butter and green onion mixture, turning the pieces a couple of times so they soak up all those flavors. Keep grilling the rest of the chicken, adding each batch to the buttery onion bath and nudging the coated pieces to the side until everything is deliciously coated and ready to serve.

216

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Serving Ideas To Try

Serve with a side of coconut rice or a fresh papaya salad to complement the fruity flavors. A light green salad with citrus dressing also pairs well, balancing the richness of the grilled chicken.

How To Keep It Fresh

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to keep the chicken moist, or enjoy cold in a salad or sandwich the next day.