Spicy Hawaiian Chicken
Spicy Hawaiian Chicken is a bold, flavorful dish that combines sweet, tangy, and spicy elements in perfect harmony. Marinated in pineapple juice, soy sauce, and warm spices, then grilled or pan-seared to caramelized perfection, this chicken brings a tropical twist to your dinner table. Easy to prepare and packed with vibrant flavors, it’s ideal for weeknight meals or backyard gatherings.
Ingredients
- For the Marinade
- 2 pounds boneless skinless chicken thighs or chicken breasts, cut into bite-sized pieces
- ½ cup pineapple juice
- ¼ cup soy sauce
- 1 tablespoon ginger grated or ground
- 1 tablespoon garlic powder
- ¼ cup dark brown sugar
- ¼ cup light brown sugar
- 1 teaspoon ground cayenne adjust to taste
- 2 tablespoons sesame oil
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- For Additional Flavor
- 1 cup fresh pineapple diced
- ¼ cup red onion finely chopped
- 2 tablespoons green onions sliced
- 1 tablespoon Sriracha
- 1 tablespoon chili sauce
- ¼ cup sherry
- ¼ cup tomato ketchup
- 1 tablespoon cornstarch for thickening, optional
- 2 tablespoons sesame seeds for garnish
- For Cooking
- 2 tablespoons vegetable oil or toasted sesame oil
- For Serving Optional
- Cooked white rice or cilantro lime rice
- Grilled pineapple slices
Instructions
- Prepare the Marinade
- In a large bowl, whisk together pineapple juice, soy sauce, ginger, garlic powder, brown sugars, ground cayenne, sesame oil, fish sauce, and rice vinegar until the sugar fully dissolves.
- Add the chicken pieces and toss to coat well.
- Cover and marinate in the refrigerator for at least 4 hours, or overnight for best results. A minimum of 15–30 minutes will still add flavor if you're short on time.
- Cook the Chicken
- Grilling Method:
- Preheat the grill to 375–400°F and lightly oil the grates.
- Remove chicken from the marinade, reserving ¼ cup of marinade for basting.
- Grill the chicken for 6–8 minutes per side, until cooked through and internal temperature reaches 165–175°F.
- During the last few minutes of cooking, baste with the reserved marinade for extra flavor and a glossy finish.
- Pan-Searing Method:
- Heat vegetable oil or toasted sesame oil in a large skillet over medium-high heat.
- Cook chicken in batches to avoid overcrowding the pan.
- Sear each piece for 6–8 minutes per side until golden brown and fully cooked.
- Garnish and Serve
- Serve hot over white rice or cilantro lime rice.
- Top with fresh pineapple chunks, red onion, and green onions.
- Sprinkle with sesame seeds for garnish.
- Optional: Add a drizzle of Sriracha or chili jam for extra heat.
- Grilled pineapple slices make an excellent side.
Notes
Refrigerate:
- Store leftover chicken in an airtight container for up to 5 days in the refrigerator.
- Freeze cooked chicken in a sealed container or freezer bag for up to 3 months.
- Reheat gently in the microwave, oven at 325°F, or in a skillet over medium heat until warmed through.
- If frozen, thaw in the refrigerator overnight before reheating for best results.