Hawaiian Chicken

Hawiian Chicken.jpg

If you don’t know already, I love the beach. Specifically, any beach on Maui. We had the privilege of going about 14 years ago and I can still smell the sweet pineapple, sugarcane and hibiscus in the air! The sand beneath my toes was heartbreakingly beautiful. If you can’t tell, I miss it and my soul NEEDS to go back!

In the meantime, I’ll bring whatever piece of Hawaii I can to my kitchen! This grilled chicken even smells a little like that piece of Heaven on Earth as it’s cooking outside. It may not put the sand under my toes, but it’s flavor sure does take me back… it pretty much broke da mouth brah!

A hui hoi!

Yield: 2-3

Hawaiian Chicken

prep time: 10 Mcook time: 1 H & 20 Mtotal time: 1 H & 30 M
Pineappl-y sweet with a caramelized glaze!


  • 2 pounds boneless skinless chicken breast
  • 1 cup pineapple juice
  • 1-2 cup coconut aminos
  • 1 tbsp honey
  • 1 tsp ginger
  • 1 tsp garlic powder
  • 2 green onions, sliced
  • 1/4 cup cilantro, chopped
  • Pineapple spears
  • 1 tbsp coconut oil


How to cook Hawaiian Chicken

  1. In a large flat-bottomed bowl, whisk together the pineapple juice, coconut aminos, honey, ginger and garlic powder to create the marinade.
  2. Place the chicken in the marinade, cover and place in the fridge. Marinate for at least 1 hour.
  3. Heat the grill to high and place the chicken on the bottom rack. Baste the chicken as it cooks, turning often. Cook until done through (times vary depending on thickness of chicken, approx 20-30 minutes)
  4. Brush the pineapple spears with coconut oil.
  5. Place the pineapple on the top rack of the grill when the chicken is done about halfway.
  6. Garnish with green onion and cilantro upon serving.
Created using The Recipes Generator