Authentic Molokai Chicken Recipe – Grilled Hawaiian-Style Chicken with Sweet & Tangy Marinade

Name: Molokai Chicken Recipe – Grilled Hawaiian-Style
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: ½ cup Ketchup; 2 lbs Chicken thighs (boneless & skinless); ½ tsp Paprika; ½ cup Honey; ½ tsp Garlic powder; 1 cup Soy sauce; ½ tsp Black pepper; 2 tbsp Pineapple juice (canned or bottled only); 1 tbsp Ginger paste; ½ cup Brown sugar

Jump to ingredients

Molokai Chicken is a simple pan-seared Hawaiian dish featuring boneless chicken thighs in a sweet and savory soy-honey-pineapple glaze that thickens into a sticky coating. Ready in under an hour with minimal prep, it requires no special equipment beyond a large pan.

10 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
ation Steps for Molokai Chicken Recipe
2
Place the chicken thighs in a large bowl.
3
Add soy sauce, ketchup, honey, brown sugar and pineapple juice. Mix well.
4
Add ginger paste, garlic powder, black pepper and paprika.
5
Stir until everything is combined.
6
Cover the bowl and let the chicken marinate for 30 minutes (longer is better if you have time).
7
Heat a large pan on medium heat. No oil is needed.
8
Add the marinated chicken and pour in all the sauce.
9
Cook for 20 to 25 minutes, turning the chicken once or twice.
10
Let the sauce thicken and coat the chicken well.
11
When the chicken is fully cooked and the sauce is sticky, turn off the heat.

Was this recipe helpful?

Tips & Notes

Pro tips

Use a large pan with high sides to prevent sauce splatter. Medium heat prevents the sugar-based marinade from burning on the bottom.
Turn the chicken once or twice during the 20–25 minute cook time to ensure even coating and prevent sticking as the sauce thickens.
When the sauce is sticky and fully coats the chicken, it signals doneness. Overcooking will scorch the glaze; undercooking leaves runny sauce.
Stir the marinade thoroughly after adding all spices—ginger paste, garlic powder, black pepper, and paprika must be fully dissolved to distribute flavor evenly.

Substitutions

Soy sauce → low-sodium soy sauce or tamari (reduces saltiness; use same amount)
Honey → maple syrup (darker flavor, slight earthiness; use same amount)
Brown sugar → white sugar (less molasses depth; use same amount)
Ginger paste → fresh grated ginger (use 1 tbsp fresh; slightly spicier)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan over medium heat with a splash of water to restore sauce consistency.

Common Questions

Can I use bone-in chicken or chicken breasts instead of boneless thighs?

Boneless, skinless thighs are recommended for even cooking and tenderness. Bone-in thighs will take longer; chicken breasts dry out easily in this recipe due to the extended cooking time and high-sugar marinade.

How long should I marinate the chicken?

Minimum 30 minutes as stated in the recipe. Longer marinating (1–2 hours) intensifies flavor, but avoid overnight as the acid and salt can break down the meat texture.

Can I use fresh pineapple juice instead of canned?

The recipe specifies canned or bottled pineapple juice only. Fresh juice contains enzymes that break down protein and can make the chicken mushy during marinating.

How do I know when the chicken is fully cooked?

Cook for 20–25 minutes total, turning once or twice. The chicken is done when the internal temperature reaches 165°F (74°C) and the sauce has thickened into a sticky glaze coating the meat.

Do I need oil in the pan?

No. The marinade releases enough liquid and fat during cooking. The pan should be heated on medium heat before adding the marinated chicken and all its sauce.