I love simple meals that taste like a small trip to the islands. Hawaiian Turn Turn Chicken is one of those dishes. I make it when I want bold sweet and savory flavors without fuss.
My dad James first taught me to watch the grill while Mom Eva chopped green onions. Sister Jennifer always asks for extra sauce.
What You’ll Need
- 4 chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/4 teaspoon black pepper
- 2 green onions, sliced (for garnish)
My Trusted Kitchen Tools
I keep a few tools close when I make this chicken. I use a large bowl for the marinade so the flavors can mix well. A pair of tongs helps me move the chicken safely. I like a good grill or a cast iron pan for those nice marks and char. A small whisk or fork helps me blend the sauce fast. I also use a meat thermometer. It tells me when the chicken is safe and juicy.
I often set a tray with paper towels to rest the cooked thighs. This keeps them crisp. I keep a cutting board and a small knife for slicing the green onions. When I plan a full meal, I sometimes pair it with rice. If you want a coconut rice side, try Hawaiian chicken coconut rice for a soft, mild match to the bold chicken.
Bringing It All Together
- Mix the pineapple juice, soy sauce, brown sugar, ginger, garlic, oil, and pepper in a bowl.
- Add the chicken to the bowl and coat each piece well.
- Cover and chill the chicken for at least one hour.
- Heat the grill to medium high.
- Remove the chicken from the marinade and throw the marinade away.
- Place the chicken on the grill.
- Cook six to seven minutes per side until the chicken is done and has good grill marks.
- Let the chicken rest for a few minutes.
- Garnish with sliced green onions and serve.
- Enjoy your Hawaiian Turn Turn Chicken!
Making It Your Own (Swaps & Ideas)
I like to keep this recipe flexible. You can switch a few things and still get great flavor. Swap chicken thighs for chicken breasts if you prefer white meat. You may need a bit more time or less, so watch the temperature. If you like spice, add a splash of hot sauce or a pinch of red pepper flakes to the marinade. For a deeper char, add a brush of honey while the chicken cooks.
If you want a different side with bold notes, try a corn and pepper mix to echo the sweet and smoky flavors. For a quick change up, use the same mix and turn it into a bowl with rice and greens. I often take ideas from other bowls and wraps when I am in a hurry. For a fast, bold bowl idea, look at my take on the 30-minute street corn chicken rice bowl for more mix and match ideas.
How We Love to Serve It
We like this chicken hot off the grill. I slice the thighs and serve them over steamed rice. I add a side of grilled pineapple or a fresh slaw to cut the sweet. For kids, I leave the sauce on the side so they can add as much as they like. For adults, I serve lime wedges for a bright hit.
I also love to fold the warm chicken into soft tortillas with slaw and a bit of mayo. It makes a fast meal and keeps the flavors alive. If you want a cheesy and garlicky wrap twist, the flavors in these chicken thighs work well with other wrap ideas like the cheesy garlic chicken wraps. Try that if you want a new serve idea.
A Few Tips For Success
I keep the tips simple so you get great results every time. Always pat the chicken dry before marinating if it is wet. That helps the sauce stick. Use a glass or plastic bowl for the marinade so the acid will not react with metal. Don’t reuse the marinade as a sauce unless you boil it first to kill bacteria. I set a timer when I grill so I do not overcook the chicken. Check the chicken with a meat thermometer; 165 F is the safe internal temp.
If you grill inside on a cast iron pan, preheat the pan so you get those nice sear marks. If you use a broiler, keep an eye on it since it cooks fast. Rest the chicken five minutes after cooking to let the juices settle. Slice against the grain for the best bite.
Saving Some For Later
I like to make extra because this chicken makes great meals the next day. Cool the chicken to room temp no longer than two hours after cooking. Store it in an airtight container in the fridge for up to four days. You can reheat in a skillet over low heat, or in the oven wrapped in foil at 300 F until warm. I do not microwave it long; that can dry it out.
For longer storage, freeze the cooked thighs in a freezer safe bag. Lay them flat so they freeze fast. They keep well for up to three months. Thaw overnight in the fridge before reheating.
From My Kitchen to Yours
I love how this recipe brings simple ingredients to life with a few easy steps. Make it on a weeknight or for a small weekend cookout. I hope you find it as easy and bright as we do at my house. This recipe gives you the taste of the islands with very little fuss.
Your Questions, Answered
How long should I marinate Hawaiian Turn Turn Chicken?
I marinate the chicken for at least one hour to let the flavors soak in. If I have time, I leave it overnight in the fridge for a fuller taste. Do not marinate much longer than one day.
Can I use breasts or thighs for Hawaiian Turn Turn Chicken and which is best?
I use thighs for more flavor and a juicy result. Breasts work well if you watch the cooking time. Thighs stay moist and handle the grill heat better in my view.
How do I store and reheat Hawaiian Turn Turn Chicken safely?
I cool the chicken and store it in an airtight container in the fridge for up to four days. To reheat, I warm it gently in a pan or oven. If you freeze it, thaw in the fridge before reheating.
Print
Hawaiian Turn Turn Chicken
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A vibrant grilled chicken dish marinated in a sweet and savory blend of pineapple juice, soy sauce, and spices, reminiscent of island flavors.
Ingredients
- 4 chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/4 teaspoon black pepper
- 2 green onions, sliced (for garnish)
Instructions
- Mix the pineapple juice, soy sauce, brown sugar, ginger, garlic, oil, and pepper in a bowl.
- Add the chicken to the bowl and coat each piece well.
- Cover and chill the chicken for at least one hour.
- Heat the grill to medium high.
- Remove the chicken from the marinade and throw the marinade away.
- Place the chicken on the grill.
- Cook six to seven minutes per side until the chicken is done and has good grill marks.
- Let the chicken rest for a few minutes.
- Garnish with sliced green onions and serve.
Notes
For best results, pat the chicken dry before marinating and use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Keywords: grilled chicken, Hawaiian chicken, easy chicken recipe, summer grilling