Molokai Chicken Recipes

A sweet, smoky, and slightly tangy Hawaiian-style grilled chicken made with soy sauce, brown sugar, pineapple juice, and honey. Juicy, tender, and perfect with rice and macaroni salad.

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Prep Time 15

Cook Time 20

6 35

Total Time 1 10

Servings: 4 People

Course: Dinner

Cuisine: Hawaiian-American

Calories: 400

Ingredients Equipment Method Notes

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

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

Method

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

For best results, marinate the chicken overnight for deeper flavor. Shake off excess marinade before grilling to prevent burning. Serve with steamed rice, Hawaiian macaroni salad, and grilled pineapple slices for a classic island-style plate.