Molokai Chicken is a sweet-savory Hawaiian-style grilled chicken marinated in pineapple juice, soy sauce, garlic, and ginger, then brushed with a sticky reduced glaze. It delivers authentic island flavors in under 30 minutes and works equally well for weeknight dinners or backyard barbecues.
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1️⃣ Make Marinade – Mix pineapple juice, soy sauce, sugar, garlic, ginger, sesame oil. 2️⃣ Marinate Chicken – Add chicken, coat well, refrigerate 4–8 hours. 3️⃣ Cook Chicken – Grill or bake at 200°C for 20–25 minutes, flipping halfway. 4️⃣ Make Glaze – Boil leftover marinade until thick. Brush on chicken. 5️⃣ Rest Chicken – Let it rest 5 minutes to keep juices inside. 6️⃣ Garnish, Serve and Enjoy!
Store leftover chicken in an airtight container for up to 4 days. Reheat gently in a 160°C oven for 10 minutes or in a skillet over medium heat. Marinated raw chicken keeps for up to 24 hours; do not freeze once marinated.
grill or oven · shallow dish or zip-lock bag for marinating · meat thermometer (optional but recommended)
Marinate for 4–8 hours in the refrigerator. This allows the pineapple, soy, and ginger to fully penetrate the chicken thighs and develop flavor.
Yes. Bake at 200°C for 20–25 minutes, flipping halfway through. Grilling adds char and smokiness, but baking delivers the same tender, juicy result.
Cook until the chicken reaches an internal temperature of 165°F (74°C) for food safety. Boneless thighs cook through in 20–25 minutes.
Yes, but thighs stay juicier during cooking. If using breasts, reduce cooking time by 5 minutes and watch for dryness.
Boil the leftover marinade until it thickens into a glaze, then brush it on the chicken in the final minutes of cooking for a glossy finish.
