Joanne's Hawaiian Chicken
Transport your taste buds to a tropical paradise with Joanne's Hawaiian Chicken, a mouthwatering blend of savory and sweet flavors. Tender, juicy chicken thighs are marinated in a luscious mix of soy sauce, honey, brown sugar, garlic, ginger, and sesame oil, then grilled to perfection and paired with a tangy pineapple-infused sauce. This easy, 40-minute recipe is perfect for busy weeknights or casual entertaining, offering a delightful combination of glazed chicken, vibrant garnishes like green onions and toasted sesame seeds, and a serving of fluffy white or coconut rice. Whether you're captivated by the caramelized pineapple chunks or the silky, thickened sauce, this dish is an irresistible way to bring the aloha spirit to your table. Perfect keywords: Hawaiian chicken recipe, pineapple chicken, tropical chicken dish, easy weeknight meals.
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Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1.5 cups pineapple chunks (fresh or canned, drained)
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 tablespoons honey
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
- 1.5 tablespoons cornstarch
- 2 tablespoons cold water
- 2 green onions, sliced (optional, for garnish)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- 4 cups cooked white rice or coconut rice (for serving)
Directions
Step 1
In a medium bowl, whisk together the soy sauce, brown sugar, honey, minced garlic, grated ginger, and sesame oil to make the marinade.
Step 2
Place the chicken thighs in a large zip-top bag or shallow baking dish and pour half of the marinade over the chicken. Reserve the other half of the marinade for later. Seal the bag or cover the dish, then refrigerate for at least 30 minutes or up to 4 hours.
Step 3
Preheat a large skillet or grill pan over medium-high heat. Lightly oil the pan to prevent sticking.
Step 4
Remove the chicken from the marinade, letting any excess drip off, and place the thighs in the hot pan. Cook for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken and set it aside to rest.
Step 5
In a small saucepan, bring the reserved marinade to a boil to ensure it is safe for consumption. Reduce to a simmer and cook for 3-4 minutes.
Step 6
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly until the mixture thickens to a glossy consistency.
Step 7
Add the pineapple chunks to the sauce and simmer for an additional 2 minutes to heat through.
Step 8
Serve the chicken over a bed of cooked white rice or coconut rice. Spoon the pineapple sauce generously over the chicken. Garnish with sliced green onions and toasted sesame seeds, if desired.
Step 9
Enjoy your tropical feast!
Nutrition Facts
| Serving size | (2142.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3205.7 |
| Total Fat 95.1g | 0% |
| Saturated Fat 23.6g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 850.5mg | 0% |
| Sodium 5239.9mg | 0% |
| Total Carbohydrate 367.3g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 106.8g | |
| Protein 214.6g | 0% |
| Vitamin D 47.6IU | 0% |
| Calcium 373.5mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 2942.2mg | 0% |
Source of Calories