Molokai chicken is a Hawaiian-inspired baked chicken dish featuring bone-in thighs marinated in soy sauce, pineapple juice, honey, and garlic, then topped with a thickened caramelized glaze. The sweet and savory combination creates tender, juicy meat with a rich, glossy finish.
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In a bowl, mix soy sauce, pineapple juice, brown sugar, honey, garlic, ginger, sesame oil, vinegar, and red pepper flakes. Stir until sugar dissolves.
Add chicken to marinade, coat well, cover, and refrigerate for at least 2 hours (overnight best).
Remove chicken from fridge 20–30 minutes before cooking.
Pour leftover marinade into a saucepan
Boil and simmer for 8–10 minutes until thick
Heat pan on medium
Cook chicken 6–8 min each side
Brush glaze in last few minutes
Preheat to 400°F (200°C)
Bake 25–30 minutes
Broil 2–3 minutes for caramelization
Cook at 380°F for 18–22 minutes
Cook until internal temp reaches 165°F (75°C).
Rest chicken for 5 minutes
Garnish with green onions & sesame seeds
Serve hot
Store cooked Molokai chicken in an airtight container in the refrigerator for up to 4 days; reheat gently in a 350°F oven to preserve the glaze.
At least 2 hours, though overnight is best for deeper flavor absorption.
Yes, boneless thighs or breasts work, but reduce baking time to 18–22 minutes at 380°F and check internal temperature reaches 165°F.
Substitute ½ teaspoon ground ginger for 1 tablespoon fresh ginger. Reduce amount slightly as ground ginger is more concentrated.
Internal temperature must reach 165°F (75°C) at the thickest part. Broil for 2–3 minutes at the end for caramelization.
Yes, marinate chicken up to overnight. Store cooked chicken in an airtight container for up to 4 days and reheat gently in a 350°F oven.
