Honolulu Chicken Recipe

A sweet, sticky, tropical-style chicken dish I make on busy nights. It cooks fast, tastes like Hawaii, and always comes out juicy with that glossy pineapple-soy glaze I love.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 People

Course: Main Course

Cuisine: American Fusion, Hawaiian-American

Calories: 388

Ingredients Equipment Method Notes

Ingredients

2 tsp Sesame oil For browning
800 g Chicken thigh fillets Halved
½ cup Peach & mango jam Sticky glaze base
⅓ cup Barbecue sauce Adds smoky flavor
⅓ cup Pineapple juice sweetened Use canned, not fresh
2 cloves Garlic Finely chopped
1 small Brown onion Thinly sliced
2 tbsp Soy sauce Savory balance
2 ___ Green shallots For garnis
½ tsp Sesame seeds For garnish
___ ___ Steamed white rice To serve

Equipment

1 Large deep frying pan For browning + simmering
1 Spatula or tongs For flipping chicken
1 Mixing bowl To mix sauce
1 Knife & chopping board For onion + garlic

Method

Step 1:

I heat the sesame oil in a large deep frying pan over medium-high heat, then add the chicken thighs and brown them for 4–5 minutes on each side.

Step 2:

While the chicken browns, I whisk together the jam, barbecue sauce, pineapple juice, soy sauce, garlic, onion, and black pepper in a bowl until smooth.

Step 3:

I pour this sauce over the browned chicken, bring it to a simmer, lower the heat, cover the pan, and cook for 15 minutes, flipping halfway.

Step 4:

Then I uncover the pan and cook for 5 more minutes so the sauce reduces into a sticky, glossy glaze. I baste the chicken as it thickens.

Step 5:

I finish by sprinkling sliced green shallots and sesame seeds before serving the chicken hot over steamed white rice.

Notes

I love how quickly this recipe comes together. The pineapple and jam make the glaze perfectly sticky, while the chicken stays juicy every time. It’s great for quick dinners and leftover bowls the next day.