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Molokai Chicken Recipe

This Molokai Chicken Recipe features juicy grilled chicken thighs marinated in a sweet and savory Hawaiian-inspired blend of pineapple juice, soy sauce, honey, garlic, and fresh ginger. It's easy to make, packed with tropical island flavor, and perfect for family dinners, backyard barbecues, or weekly meal prep.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Hawaiian
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken thighs
  • ½ cup pineapple juice
  • ⅓ cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 4 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
For Garnish
  • 2 green onions thinly sliced
  • 1 tablespoon toasted sesame seeds

Equipment

  • 1 Large mixing bowl For preparing the marinade
  • 1 Measuring Cups & Spoons For accurate ingredient measurements
  • 1 Whisk To combine the marinade evenly
  • 1 Large Zip-Top Bag or Glass Baking Dish For marinating the chicken
  • 1 Outdoor Grill or Grill Pan For cooking the chicken
  • 1 Grill Tongs For turning the chicken
  • 1 Basting Brush For glazing the chicken while grilling
  • 1 Instant-Read Meat Thermometer To check doneness
  • 1 Serving Platter For resting and serving

Method
 

  1. Whisk together the pineapple juice, soy sauce, honey, brown sugar, garlic, ginger, sesame oil, rice vinegar, smoked paprika, and black pepper until smooth.
  2. Place the chicken thighs into a large zip-top bag or shallow glass dish. Pour the marinade over the chicken, coat evenly, cover, and refrigerate for 4 hours or overnight.
  3. Preheat the grill to medium-high heat (about 400°F) and lightly oil the grill grates.
  4. Remove the chicken from the marinade and grill for 5–6 minutes per side until nicely caramelized.
  5. During the final few minutes of grilling, brush the chicken with reserved boiled marinade for extra flavor and a glossy finish.
  6. Continue cooking until the internal temperature reaches 165°F (74°C).
  7. Transfer the chicken to a serving platter and let it rest for 5–10 minutes before serving.
  8. Garnish with sliced green onions and toasted sesame seeds. Serve hot with steamed rice, Hawaiian macaroni salad, grilled pineapple, or roasted vegetables.

Notes

  • Marinating overnight produces the deepest Hawaiian flavor.
  • Chicken thighs remain tender and juicy during grilling.
  • Grill over medium-high heat to prevent the honey from burning.
  • Always rest the chicken before slicing to retain its juices.
  • Fresh pineapple juice gives the marinade the best flavor and natural tenderness.