Best Grilled Hawaiian Chicken Recipes

GRILLED HAWAIIAN CHICKEN AND PINEAPPLE SANDWICHES

Steps:

• Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.
• Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.
• Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.
• To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.

GRILLED HAWAIIAN CHICKEN

Steps:

• Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken from marinade and discard the marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HAWAIIAN GRILLED CHICKEN

Steps:

• Whisk pineapple juice, soy sauce, brown sugar, garlic, and ginger together in a bowl until brown sugar has dissolved. Pour marinade into a resealable plastic bag. Add chicken thighs and coat with the marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator, 4 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Reduce heat to low on one burner of the preheated grill. Place oven-safe dish over the low burner; add butter and green onions to the dish and allow to slowly melt. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Grill chicken in batches over the medium burners, turning once, until juices run clear, about 10 minutes per batch.
• When chicken is cooked, place each piece into the butter and onion "bath", turning a couple of times to ensure it is well coated. Continue to grill remaining chicken, adding each piece to the butter and onion "bath", pushing already-coated pieces to the side until all pieces have been coated.

HAWAIIAN GRILLED CHICKEN AND PINEAPPLE

Steps:

• Combine soy sauce, pineapple juice, oil, brown sugar, garlic powder, ginger, dry mustard and pepper in a saucepan.
• Bring to a boil. Reduce heat and simmer 5 minutes. Let cool.
• Pound chicken breasts to even thickness of about 1/2 inch.
• Reserving 1/4-1/2 c of sauce, pour remaining sauce over chicken breasts in a shallow glass dish or ziploc bag.
• Cover or seal and marinate at least 2 to 3 hours, or overnight, turning occasionally.
• Grill over medium heat approximately 6 minutes per side, basting with reserved marinade. Grill until done.
• When you turn chicken, if desired, dip pineapple rings in marinade- grill the pineapple sliced turning once.
• Top chicken with pineapple and serve over rice.
• Serves 6.

NIF'S GRILLED HAWAIIAN CHICKEN SKEWERS

Steps:

• Mix all marinade ingredients and add chicken. Marinate for 1 to 2 hours, no more.
• If you are using wooden skewers, be sure to soak them in water for 2 hours.
• Heat grill to medium-high.
• Alternate chicken, pineapple and pepper pieces on skewers. Place on grill until chicken is cooked through, about 5 minutes on each side.

HAWAIIAN GRILLED CHICKEN SALAD

Steps:

• Place the chicken in a microwave-safe dish. Combine the salad dressing, lemon-pepper and garlic powder; pour over chicken. Cover and microwave at 50% power for 1-2 minutes or until heated through., Meanwhile, in a jar with a tight-fitting lid, combine the oil, lemon juice, honey, mustard, garlic tarragon and rosemary; shake well. On four plates, arrange the romaine, tomatoes, cucumber and onions. Top with chicken and drizzle with dressing.

HAWAIIAN GRILLED CHICKEN & PINEAPPLE COOKED MY WAY

Steps:

• In baggie mix marinade - add chicken pieces to baggie and rotate until all the pieces of chicken are coated. I put the chicken in the refrigerator while I cooked up some rice, You can marinate for up to 2 hours.
• Preheat grill pan - until screaming hot, - spraying with cooking spray before adding chicken chunks from the marinate and placing the pineapple chunks around the chicken until all have been added to the grill. When chicken releases from grill, no cheating, turn and grill the chicken and the pineapple on the other side.
• Take the marinade left in the baggie and add it to a small saucepan and heat until boiling. Mix cornstarch and water together in a small bowl. When marinade is boiling, slowly add the cornstarch mixture and return to a boil and stir until thickened.
• Take the chicken and the pineapple from the grill and add to the thickened sauce and stir well until all is well coated.
• To serve place rice on platter and top with the chicken and pineapple.
• NOTE: I thought that adding some green bell pepper and some onions to this would make it even better -- maybe next time !

HAWAIIAN KIAWE GRILLED EWA CHICKEN WITH HOISIN SAUCE

Steps:

• FOR THE SAUCE: Mix all of the ingredients in a large bowl.
• (Can be prepared 2 days ahead. Cover and refrigerate.).
• FOR THE CHICKEN: Place the chickens on a large baking sheet.
• Brush the chickens with the lime juice and soy sauce.
• Rub the garlic and ginger over the chicken.
• Cover and refrigerate overnight.
• Prepare the barbecue (medium heat).
• Grill the chicken until cooked through, turning occasionally, about 45 minutes.
• Brush the sauce over the chicken, grill 5 minutes more and serve.
• Wines to serve: California version like Bonny Doon’s Clos de Gilroy or Cotes-du-Rhone from France or a soft, supple-style California Merlot with an abundance of rich, ripe fruit.

GRILLED HAWAIIAN CHICKEN TERIYAKI BOWLS RECIPE - (4.5/5)

Steps:

• Make the coconut rice by adding the water, coconut milk, sugar, and salt to a large saucepan. Bring to a boil, then stir in rice. Return to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let stand 10 minutes, before fluffing with a fork. Meanwhile, make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes. Prepare your grill and heat it to medium. If you have a vegetable grill basket to grill the vegetables in, then chop them and grill them in the basket. If not, cut the zucchini and onion into large chunks and leave the mini bell peppers whole. Drizzle some olive oil over the vegetables and over the pineapple spears. Grill the vegetables for just a few minutes on each side and then remove to a plate. Grill the pineapple next by placing the pineapple spears directly on the grill. Grill for about 2 minutes on each side, and remove to a plate. Lastly, place the chicken on the grill. Cook for about 2 minutes on each side, or until cooked through. Remove to a plate to rest before slicing. To serve, add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken. Drizzle a little of the remaining teriyaki sauce on top. Sprinkle with toasted coconut, if desired.

GRILLED HAWAIIAN BARBECUE CHICKEN IN FOIL RECIPE - (4.1/5)

Steps:

• Heat grill to medium heat. Cut 4 sheets, enough to wrap the chicken and veggies, of heavy duty foil. Place chicken on center of aluminum foil and divide the veggies and add 2-3 pineapple slices into each packet. In a bowl, whisk together bbq sauce, juice from the can of pineapple slices, soy sauce, and garlic. Spread about 2 Tablespoons of the sauce on the chicken and make sure to reserve about ¼ cup. Place chicken packets onto grill and grill for 13-15 minutes flipping at about 7 minutes.To serve carefully open packets, baste with reserve sauce and garnish with green onions.

HAWAIIAN GRILLED CHICKEN

Steps:

• 1. Trim chicken thighs of any visible fat. 2. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused. 3. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan. 4. Serve over a platter of coconut rice and garnish with green onions and a some additional soy sauce. Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk.