Hawaiian Chicken Recipe

grilled chicken breasts and pineapple slices on a white plate.

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 397cal

Author: Ashley Fehr

This Hawaiian Chicken recipe is perfect for dinner on a busy weeknight for the whole family! Ready in just 30 minutes, with instructions on how to cook it on the grill or in the oven, you'll want to save this delicious chicken recipe for later!

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Ingredients

¾ cup unsweetened pineapple juice
½ cup brown sugar
¼ cup water
2 tablespoons low-sodium soy sauce
2 teaspoons freshly minced garlic
2 teaspoons minced ginger
½ teaspoon salt
¼ teaspoon red chili flakes adds some heat but won't make it really spicy
2 lbs boneless skinless chicken breasts

Instructions

Make Marinade

Whisk together all marinade ingredients (pineapple juice through red pepper flakes). Reserve ½ cup and set aside.
Place chicken in a zip-top bag or container just a little bigger than the amount needed for the chicken (too big and the marinade won't surround our chicken).

Marinade Chicken

Pour the remaining marinade over and around the chicken. Seal and turn to coat.
Allow the chicken to marinate for at least 30 minutes and up to 2 hours.

Grill

Preheat grill to medium-high (about 400 degrees). Grill chicken for 15-20 minutes, flipping once halfway through until an internal temperature of 165 degrees F is reached.

Oven Cook

Preheat oven to 400 degrees F and lightly grease a baking dish. Place chicken in the baking dish and bake for 20-25 minutes, until an internal temperature in the thickest part of the chicken reads 165 degrees F.

To Serve

Meanwhile, cook the remaining marinade in a small pot on the stovetop on medium heat until reduced slightly. If desired, stir together a small amount of cornstarch and water to thicken the sauce. Serve with the cooked chicken.

Notes

Storage:

Fridge: While the chicken is marinating, I don't recommend refrigerating for more than 2 hours. Chicken is easily broken down by the pineapple juice so too long and it will become mushy. Leftovers can be stored in the fridge for up to 4 days.
Freezer: you can freeze this recipe before and after cooking.
Before: freeze chicken in the marinade, then thaw in the refrigerator overnight (it will marinate as it thaws). Cook as directed.
After: freeze the cooked chicken in an air-tight container for up to 3 months. I recommend freezing in the sauce so that it stays moist as it thaws.

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