Aloha, food lovers! Get ready to bring a taste of the islands to your kitchen with this flavorful Hawaiian Grilled Chicken with Pineapple Glaze. This dish will transport you straight to Hawaii with every bite of its sweet and tangy pineapple glaze combined with juicy, tender chicken. Whether you’re looking for a quick weeknight meal or something special to impress your guests at your next barbecue, this recipe is perfect!
Introduction
If you’re craving a dish that combines both sweet and savory flavors, then you’re in for a treat with this Hawaiian Grilled Chicken with Pineapple Glaze. Hawaiian cuisine is known for its bold yet balanced tastes, often combining fresh fruits like pineapple with rich meats and savory seasonings. This recipe pays homage to the iconic Huli Huli Chicken, a beloved Hawaiian classic that’s both marinated and glazed with an irresistible sweet-sour combination.
The sweet and smoky flavors of grilled chicken, combined with the tangy pineapple glaze, are a match made in tropical heaven. One of my favorite things about this dish is how easy it is to make while offering such an explosion of flavors. Trust me—your taste buds will be dancing the hula!
Ingredients
To prepare this comforting Hawaiian Grilled Chicken with Pineapple Glaze, you’ll need the following ingredients:
- 2 pounds chicken thighs, boneless
- Huli Huli Chicken Marinade:
- 1/4 cup brown sugar (or use 1/3 cup coconut sugar)
- 2 tablespoons tomato paste
- 1 tablespoon dijon mustard
- 1/4 cup rice vinegar
- 4 large garlic cloves, pressed or minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1/2 cup pineapple juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sriracha
This ingredient list creates a symphony of flavors that make this dish stand out. The balance of sweetness from the pineapple and brown sugar, with the acidity of rice vinegar and the savory depth of soy sauce, results in a marinade that infuses the chicken with tropical goodness.
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How to Make Hawaiian Grilled Chicken with Pineapple Glaze
Follow these steps to create your own delicious Hawaiian Grilled Chicken with Pineapple Glaze:
- Prepare the Marinade: In a blender or using an immersion blender, combine the brown sugar, tomato paste, dijon mustard, rice vinegar, garlic, ginger, soy sauce, pineapple juice, salt, pepper, and sriracha. Blend until smooth.
- Marinate the Chicken: Place the chicken thighs in a medium bowl and pour the remaining marinade over them. Let the chicken marinate for at least 4 hours or up to 48 hours in the refrigerator for best results.
- Preheat the Grill: When ready to cook, preheat your grill to high heat and lightly oil the grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Close the lid and cook for about 2 minutes on one side.
- Baste and Flip: Flip the chicken and baste it with the reserved marinade. Close the lid and cook for another minute. Continue to flip and baste the chicken for about 10 minutes, or until the internal temperature reaches 185°F.
- Serve and Enjoy: Once done, garnish the chicken with fresh chives or green onions for a pop of color. Serve it alongside grilled pineapple slices, salad, or over coconut rice. For an extra twist, serve it in a bun with lemony coleslaw, make it into tacos, or turn it into kabobs for a fun twist.
Helpful Tips
- Marinating Time: The longer you marinate the chicken, the more flavor it will absorb. If possible, marinate the chicken overnight for maximum flavor.
- Grilling Technique: Flip the chicken multiple times during grilling to get those nice charred marks without burning.
- Pineapple Glaze: Don’t forget to baste the chicken while grilling—it’s key to locking in the flavors!
Cooking Tips
- Cooking Equipment: A gas grill or charcoal grill works best for this recipe, but you can also use a grill pan if you’re cooking indoors.
- Make It Spicy: If you like a bit more heat, feel free to increase the amount of sriracha or add some crushed red pepper flakes to the marinade.
- Flavor Enhancement: For an extra boost of flavor, try adding a splash of lime juice to the marinade or garnish the dish with fresh cilantro.
Serving Suggestions
This Hawaiian Grilled Chicken pairs beautifully with several side dishes that complement its tropical flavors. Here are a few ideas:
- Grilled Pineapple Slices: Pineapple adds a sweet, caramelized element that complements the savory chicken.
- Coconut Rice: The subtle sweetness of coconut rice balances the bold flavors of the grilled chicken.
- Lemony Coleslaw: For a light and refreshing side, serve the chicken with a tangy lemon coleslaw.
- Hawaiian Bread Buns: Turn the grilled chicken into sliders by serving it in soft Hawaiian rolls with a slice of grilled pineapple on top.
Nutritional Information
This Hawaiian Grilled Chicken with Pineapple Glaze is a great dish to enjoy while being mindful of your health. Here’s a brief nutritional overview:
This dish is high in protein from the chicken and provides beneficial vitamins and minerals from the pineapple and ginger. The pineapple adds a dose of vitamin C, which supports immune health.
Nutritional Information (per serving)
- Calories: 320 kcal
- Carbohydrates: 18g
- Protein: 28g
- Fat: 15g
- Saturated Fat: 5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 105mg
- Sodium: 800mg
- Potassium: 450mg
- Fiber: 1g
- Sugar: 12g
- Vitamin A: 250IU
- Vitamin C: 30mg
- Calcium: 40mg
- Iron: 2mg
This recipe is a delicious, balanced option that offers both taste and nutrition in each serving.
Storage and Leftovers
- Refrigerate: Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat the chicken in the microwave or in a skillet over medium heat until warmed through. Add a little water or extra pineapple juice to keep it moist.
Tip: Leftover chicken makes an excellent addition to salads, wraps, or tacos.
Frequently Asked Questions (FAQs)
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts for this recipe. Just be mindful of the cooking time, as chicken breasts can dry out more easily than thighs.
Can I bake this chicken instead of grilling?
Absolutely! If you don’t have a grill, you can bake the marinated chicken in the oven at 400°F for 25-30 minutes or until the internal temperature reaches 185°F.
Is this recipe gluten-free?
To make this dish gluten-free, swap the soy sauce for tamari or a gluten-free soy sauce alternative.
Related Recipes
If you enjoyed this Hawaiian Grilled Chicken with Pineapple Glaze, you might also love these recipes:
Conclusion
I hope you enjoy making and devouring this delicious Hawaiian Grilled Chicken with Pineapple Glaze as much as I do. It’s an easy, flavorful dish that’s sure to become a favorite in your household. Don’t hesitate to experiment with the ingredients and put your own spin on it. And if you try it, be sure to let me know how it turned out
PrintHawaiian Grilled Chicken with Pineapple Glaze Recipe
Description
Aloha, food lovers! Get ready to bring a taste of the islands to your kitchen with this flavorful Hawaiian Grilled Chicken with Pineapple Glaze. This dish will transport you straight to Hawaii with every bite of its sweet and tangy pineapple glaze combined with juicy, tender chicken. Whether you’re looking for a quick weeknight meal or something special to impress your guests at your next barbecue, this recipe is perfect!
Ingredients
- 2 pounds chicken thighs, boneless
- Huli Huli Chicken Marinade:
- 1/4 cup brown sugar (or use 1/3 cup coconut sugar)
- 2 tablespoons tomato paste
- 1 tablespoon dijon mustard
- 1/4 cup rice vinegar
- 4 large garlic cloves, pressed or minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1/2 cup pineapple juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sriracha
Instructions
- Prepare the Marinade: In a blender or using an immersion blender, combine the brown sugar, tomato paste, dijon mustard, rice vinegar, garlic, ginger, soy sauce, pineapple juice, salt, pepper, and sriracha. Blend until smooth.
- Marinate the Chicken: Place the chicken thighs in a medium bowl and pour the remaining marinade over them. Let the chicken marinate for at least 4 hours or up to 48 hours in the refrigerator for best results.
- Preheat the Grill: When ready to cook, preheat your grill to high heat and lightly oil the grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Close the lid and cook for about 2 minutes on one side.
- Baste and Flip: Flip the chicken and baste it with the reserved marinade. Close the lid and cook for another minute. Continue to flip and baste the chicken for about 10 minutes, or until the internal temperature reaches 185°F.
- Serve and Enjoy: Once done, garnish the chicken with fresh chives or green onions for a pop of color. Serve it alongside grilled pineapple slices, salad, or over coconut rice. For an extra twist, serve it in a bun with lemony coleslaw, make it into tacos, or turn it into kabobs for a fun twist.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Marinating Time: The longer you marinate the chicken, the more flavor it will absorb. If possible, marinate the chicken overnight for maximum flavor.
- Grilling Technique: Flip the chicken multiple times during grilling to get those nice charred marks without burning.
- Pineapple Glaze: Don’t forget to baste the chicken while grilling—it’s key to locking in the flavors!
