Kilauea Chicken Recipe

welcome, today I’m sharing a recipe I’ve loved recreating in my kitchen again and again my Kilauea Chicken Recipe, inspired by the fiery, sweet, smoky Hawaiian flavors that people fall for when they try dishes like Huli Huli or Hawaiian Bros Honolulu chicken.

The reference content talked a lot about tropical marinades, pineapple richness, soy-based sweetness, ginger, garlic, and that gorgeous sticky glaze.

So I took all of that goodness and built a version that feels spicy and bold, like the warmth of Kilauea itself, but still tender and tropical the way Hawaiian chicken should be.

Hi my name is Sunita Devi, I am a Australian chef. i like cooking food and making recipes on google.

Before we jump in, here’s a quick little overview.

Cuisine: Hawaiian-inspired
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 8–24 hours
Servings: 4

What Makes Kilauea Chicken Special

When I first tasted a version of Kilauea-style chicken years ago, what grabbed me was how beautifully it balanced heat with sweet.

Hawaiian chicken usually leans toward tropical, tangy, bright pineapple tones — and I adore that but Kilauea Chicken turns things up a little.

It keeps all the classic Huli Huli ideas like soy sauce, ketchup, brown sugar, rice vinegar, fresh ginger, and garlic, but adds a deeper burn and a smoky edge that caramelizes like magic on the grill.

The reference recipes highlight something important — the marinade does nearly all the work.

Let it soak long enough, let the pineapple juice do its tenderizing (but not fresh pineapple, ever, because it will over-soften the meat), and you’ll get insanely juicy chicken with almost no effort later.

This Kilauea version uses Sriracha for heat, plus a little extra kick from chili flakes and a richer glaze reduction at the end.

It feels like a hotter cousin to the traditional Huli Huli Chicken described in your reference content, but I promise it still tastes like sunshine.

The Inspiration Behind The Sauce

Every Hawaiian chicken marinade seems to follow the same music: tomato sweetness from ketchup, salty depth from soy, fruity acidity from vinegar, ginger and garlic for that fresh pop, and brown sugar to get that lacquered shine when grilled.

But the reference content also gives us some amazing technique reminders:

• Always reserve marinade before adding raw chicken so you can baste safely.
• Marinate for at least 3 hours, but 24 hours will blow your mind.
• Don’t use fresh pineapple juice — only canned or bottled shelf-stable juice.
• Baste-and-turn frequently because the glaze thickens fast.

I used all of those notes here. This recipe is tropical, sticky, sweet, spicy, smoky honestly everything I want on warm summer nights when I’m grilling outside and the air smells like caramelized sugar and soy.

Equipment

I always list equipment exactly the way you prefer — as a simple list with amounts included.

• 1 grill or stovetop skillet — for cooking and caramelizing
• 1 mixing bowl — to whisk the marinade
• 1 whisk — to blend everything smoothly
• 1 resealable bag or glass dish — for marinating
• 1 tongs — for flipping chicken
• 1 small saucepan — for thickening the glaze (optional but delicious)

Ingredients

Here’s your ingredient table following your preferred style:

Amount	Unit	Name	Notes
2 lbs	—	Boneless skinless chicken thighs	Trim excess fat
¾ cup	—	Pineapple juice (NOT fresh)	Canned or bottled only
½ cup	—	Ketchup	Prefer no corn syrup
½ cup	—	Soy sauce	Low-sodium recommended
¼ cup	—	Brown sugar	Light or dark
2 tbsp	—	Rice vinegar	Apple cider works too
1 tbsp	—	Sriracha	Increase for more heat
1 tbsp	—	Worcestershire sauce	Adds depth
1 tbsp	—	Sesame oil	Toasted preferred
1 ½ tbsp	—	Fresh ginger	Minced or grated
1 ½ tbsp	—	Fresh garlic	Minced or grated
1 tsp	—	Chili flakes	Optional for Kilauea heat
—	—	Green onions	For garnish

How to Make Kilauea Chicken

Step 1

In a bowl, whisk together pineapple juice, ketchup, soy sauce, brown sugar, rice vinegar, Sriracha, Worcestershire, sesame oil, ginger, garlic, and chili flakes.

The moment the ginger hits the soy, the smell already feels like a tropical vacation.

Step 2

Before touching the chicken, scoop out ⅓ cup of marinade and keep it in the fridge. This is your clean, safe basting glaze.

Step 3

Place chicken thighs in a glass dish or resealable bag. Pour the remaining marinade over the chicken, press out the air, seal, and massage gently so every piece is coated.

I always try to marinate 8–24 hours, but even 3–4 hours helps.

Step 4

Preheat your grill to medium-high. Oil the grates lightly so the sweet glaze doesn’t stick too fast. If you’re using a skillet, heat a drizzle of oil until shimmering.

Step 5

Remove chicken from marinade and let excess drip off. Place chicken on the grill and cook 4–5 minutes on each side.

The sugars will start to caramelize, turning golden and shiny.

Step 6

Start basting with your reserved marinade. Flip, baste, flip again — every minute or so. This layering builds the signature Kilauea glaze: slightly sticky, glossy, smoky, and a little spicy.

Step 7

Cook until internal temperature reaches 165°F. Remove from heat and rest 3–5 minutes under loose foil to keep juices inside.

Step 8

Optional but incredible: pour leftover basting marinade into a small saucepan and simmer 3–4 minutes until thick like syrup. Brush over the chicken before serving for an extra glossy finish.

What to Serve with Kilauea Chicken

I love serving this the way Hawaiian BBQ plates are usually built:

• White rice or sticky rice
• Macaroni salad (a Hawaiian Bros classic pairing)
• Grilled pineapple slices
• Roasted cabbage or corn
• Coconut rice on days I want more tropical sweetness

Recipe Tips

Use canned pineapple juice

Your references emphasize this a lot, and it’s so important — fresh pineapple juice tenderizes chicken TOO much, turning it mushy.

Don’t skip the marinade time

Overnight makes the flavor deeper, sweeter, and more smoky.

Keep an eye on burning

Sugars caramelize beautifully, but they can burn fast. If your grill runs hot, drop the heat or move the chicken to indirect flame.

Rest the chicken

The juices settle, keeping everything tender.

Conclusion

I really loved putting this Kilauea Chicken recipe together, and it feels like such a cozy mix of spicy and sweet that I kinda crave all the time.

I hope you try it soon and maybe make a little Hawaiian night at home like I always do, even with my few silly mistakes in the kitchen.

If you’d like, I can also create a standalone printable recipe card, a Pinterest-optimized description, or a shorter version for social media.

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