Molokai Chicken is a Hawaiian-inspired dish of tender chicken thighs or breasts coated in a sweet and savory pineapple-soy marinade and glaze. This 15-minute prep recipe combines ginger, garlic, and sesame oil for depth, serving 4-6 over steamed rice.
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In a bowl, whisk together soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, and sesame oil to create the marinade.
Place chicken in a zip-lock bag or shallow dish and pour the marinade over it. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
Preheat grill or oven to medium-high heat (375°F if using oven).
Remove chicken from marinade, reserving the marinade.
Cook chicken on the grill or in the oven until internal temperature reaches 165°F, about 6-8 minutes per side on the grill or 25-30 minutes in the oven.
While chicken cooks, pour reserved marinade into a small saucepan and bring to a boil. Simmer for 5 minutes until slightly thickened.
Brush chicken with reduced marinade glaze during the last few minutes of cooking.
Remove chicken from heat and let rest for 5 minutes.
Slice or shred chicken and serve over white rice. Garnish with sliced green onions and lemon wedge.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or on the stovetop over medium-low heat to avoid drying out.
grill or oven · zip-lock bag or shallow dish · small saucepan
Yes. The recipe allows marinating up to overnight in the refrigerator, which deepens the flavor.
Cook until the internal temperature reaches 165°F, which takes about 6-8 minutes per side on the grill or 25-30 minutes in a 375°F oven.
Boil the reserved marinade in a saucepan for 5 minutes until slightly thickened, then brush it on the chicken during the last few minutes of cooking to create a glaze.
Yes, the recipe calls for 2 lbs of either chicken thighs or breasts. Thighs stay juicier, but breasts work if you avoid overcooking.
The recipe specifies grilling or oven baking. A stovetop skillet is not mentioned, though you could adapt it by searing and finishing in a covered pan at medium heat.
