Welcome, today I get to talk about something that always makes my kitchen feel a little sunnier, my Molokai Chicken Recipe.
I’ve been cooking so many island-style dishes over the years, and every time I make this one, it feels like a warm Hawaiian breeze sneaks right into my house.
Cuisine: Hawaiian-inspired
Prep time: 15 minutes
Cook time: 20 minutes
Additional time: 6 hours marinating
Servings: 4
What Is Molokai Chicken
Molokai Chicken Recipe is a Hawaiian-inspired chicken dish made with soy sauce, brown sugar, honey, pineapple juice, and a few warm spices.
The chicken cooks until tender while the sauce thickens into a glossy glaze that clings beautifully to each piece.
History Behind
The inspiration for the Molokai Chicken Recipe comes from Hawaiian island cooking, where sweet and savory flavors are often balanced together.
While it isn’t a traditional ancient dish, it became widely loved through Hawaiian-style restaurants that brought island flavors to the mainland.
Why This Is So Popular
This Molokai Chicken Recipe is popular because it uses pantry ingredients, cooks quickly, and tastes incredible.
The sauce caramelizes as it cooks, creating that rich flavor people instantly recognize and crave.
What Does Taste Like
The chicken has a deep, balanced flavor. The sauce is slightly sweet, gently salty, and finished with a mild tang from the pineapple juice.
As it cooks, the sugars caramelize and create a dark glaze that smells incredible and tastes even better.
Ingredients
Where are the spices in the food? No matter what kind of food it is, if the spices are proper and in the required quantity, then the food is delicious.
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 2 lbs | — | Boneless skinless chicken thighs | Thighs stay juicy and flavorful |
| ½ cup | — | Brown sugar | Helps caramelize the glaze |
| 1 cup | — | Soy sauce | Classic salty-sweet balance |
| 2 tbsp | — | Pineapple juice | Use canned or bottled |
| ½ cup | — | Pure honey | Gives a glossy finish |
| ½ cup | — | Ketchup | Adds tang and body |
| 1 tbsp | — | Ginger paste | Warm and aromatic |
| ½ tsp | — | Garlic powder | Soft garlic flavor |
| ½ tsp | — | Black pepper | Mild heat |
| ½ tsp | — | Paprika | Light smoky note |
| — | — | Avocado oil | For grilling |
Equipment
- 1 large bowl – For mixing the marinade
- 1 whisk – Helps dissolve sugar properly
- 1 resealable bag – Best way to coat the chicken
- 1 grill or grill pan – Medium heat works best
- 1 meat thermometer – To be sure the chicken hits 165°F
- 1 cutting board – For slicing before serving
How to Make Molokai Chicken
Step 1: Prepare the Chicken
I usually clean and trim the chicken thighs lightly. Sometimes I even soak them in cold water mixed with a splash of vinegar and salt for a few minutes.
It helps tenderize them a bit and just gives me cleaner pieces overall. But it’s optional if you’re in a hurry. Pat dry completely.
Step 2: Make the Marinade
I grab my bowl and whisk together the soy sauce, brown sugar, pineapple juice, garlic powder, paprika, and black pepper.
In another tiny bowl, I stir the honey into the ketchup so it blends better before adding it to the main bowl. Then I whisk again until everything looks smooth and smells amazing.
It always surprises me how easy this part is because the flavor payoff later is huge.
Step 3: Marinate the Chicken
Place the thighs into the resealable bag and pour the marinade over them. I push all the air out and seal it tight so the marinade hugs every piece.
This is where the magic begins. For the best flavor, I marinate at least 4 hours, but if you can give it overnight, you’ll be rewarded with a deeper, richer flavor.
And if you’re really planning, honestly, up to 48 hours is amazing.
Step 4: Cook the Chicken
Heat your grill or pan on medium to medium-high. Not high! High heat burns the sugar before the chicken cooks, and trust me… been there, cried over it.
Add a bit of avocado oil. Place the chicken down and let it cook for about 6–8 minutes per side, depending on the size of the thighs.
The marinade will caramelize, bubble, and cling to the meat. That’s exactly what you want.
Step 5: Rest and Serve
Once cooked, I let the chicken rest for maybe 2 minutes. It lets the juices settle back inside.
You can slice it or serve it whole, but no matter what, spoon a little of the sticky sauce from the pan on top. It’s too good to waste.
Serve with steamed rice and Hawaiian macaroni salad. And if you want to go the extra mile, grill some pineapple rings too.
Tips for Authentic
Avoid high heat, don’t overcrowd the pan, and let the sauce reduce naturally. These small details make a big difference in flavor and texture.
What to Serve With Molokai Chicken
I always go classic:
- White jasmine rice
- Creamy Hawaiian macaroni salad
- Grilled pineapple slices
- A simple cabbage slaw with a splash of rice vinegar
- Green onions or sesame seeds sprinkled on top
How to Store Leftover
Leftovers keep well in an airtight container in the refrigerator for up to four days. Reheat gently so the chicken stays moist.
Molokai Chicken Recipes
Equipment
- 1 Large Bowl For mixing marinade
- 1 Whisk Helps dissolve sugar
- 1 Resealable bag Best for even marinating
- 1 Grill or Grill Pan Medium heat recommended
- 1 Meat thermometer Check doneness at 165°F
- 1 Cutting board For slicing chicken
Ingredients
- 2 lbs Chicken thighs boneless & skinless Stays juicy and tender
- ½ cup Brown sugar Helps caramelize
- 1 cup Soy sauce Salty base flavor
- 2 tbsp Pineapple juice Canned or bottled only
- ½ cup Honey Adds glaze
- ½ cup Ketchup Adds body & tang
- 1 tbsp Ginger paste Warm flavor
- ½ tsp Garlic powder Mild garlic taste
- ½ tsp Black pepper Balances sweetness
- ½ tsp Paprika Light smoky touch
- — — Avocado oil For grilling
Instructions
Step 1
- Clean and trim the chicken thighs. Pat them dry completely so the marinade sticks better.
Step 2
- In a large bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic powder, paprika, and black pepper. In a separate small bowl, mix the honey with ketchup, then pour it into the main bowl and whisk until smooth.
Step 3
- Place the chicken thighs into a resealable bag. Pour the marinade over them, seal the bag, and refrigerate for at least 4 hours or overnight for deeper flavor.
Step 4
- Heat your grill or grill pan over medium heat. Add a little avocado oil, then cook the chicken for 6–8 minutes per side until glossy, caramelized, and fully cooked at 165°F.
Step 5
- Let the chicken rest for a few minutes. Slice or serve whole with rice or Hawaiian macaroni salad. Spoon any leftover pan glaze over the top.
Notes
FAQs:-
What is Molokai chicken made of?
Molokai chicken is made with chicken thighs marinated in soy sauce, brown sugar, honey, pineapple juice, ginger, garlic, and paprika, then grilled until caramelized.
How long should I marinate Molokai chicken?
At least 4 hours, but overnight gives the best flavor. You can marinate for up to 48 hours in the fridge.
Can I cook Molokai chicken without a grill?
Yes, you can cook it in a grill pan or skillet on medium heat, or even bake it at 375°F until it reaches 165°F.
What should I serve with Molokai chicken?
Most people serve it with steamed white rice, Hawaiian macaroni salad, and grilled pineapple.
Why is my Molokai chicken burning?
The sugars in the marinade burn on high heat. Cook on medium and shake off extra marinade before grilling.
Conclusion
I always smile when I make this Molokai chicken because it feels like a little escape right from my kitchen.
The sweet glaze, the smoky edges, everything comes together so simply and so tasty. I hope you enjoy it as much as I do, even with my little messy mistakes sometimes creeping in, and I can’t wait to hear how it turns out for you.
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