30-Minute Hawaiian Grilled Chicken Thighs

Prep: 15 minCook: 8 min4 servingsmediumEntree
Hawaiian Grilled Chicken Thighs with Pineapple

Boneless skinless chicken thighs marinated in soy, pineapple juice, garlic, and ginger, then grilled until charred outside and juicy within. Bright, sweet-savory island flavors with a touch of heat. Serve with white rice and fresh pineapple for a casual weeknight dinner or summer cookout. This version uses reduced sodium soy sauce and fresh ginger for balanced flavor without excess salt.

Gluten-FreeDairy-FreeNut-Free

Ingredients

4 servings
  • 1 ½ lbs boneless skinless chicken thighs
  • ¼ cup reduced sodium soy sauce
    tamari1:1gluten-freegluten-freesoy-free

    note: source mentions tamari option

    Full guide →
  • ¼ cup pineapple juice
    mango juice1:1tropical variation

    adds different fruit sweetness

    Full guide →
  • 2 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 1 tsp freshly grated ginger

Instructions

  1. 1

    Combine soy sauce, pineapple juice, garlic, ginger, and green onions in a zip-top bag.

  2. 2

    Add chicken and seal. Turn to coat evenly.

  3. 3

    Refrigerate 6 hours or overnight.

  4. 4

    Heat grill to high.

  5. 5

    Remove chicken from bag and discard marinade.

  6. 6

    Grill 4 minutes per side until internal temperature reaches 165°F.

  7. 7

    Serve with white rice, fresh pineapple, lime wedges, and cilantro or parsley.

Tips

Tip 1

Don't skip the overnight marinade; it tenderizes thighs and deepens flavor.

Tip 2

Use an instant-read thermometer to avoid overcooking; thighs stay juicy at 165°F.

Good to Know

Storage

Keep cooked chicken refrigerated up to 3 days in an airtight container. Rewarm gently on low heat or serve cold.

Make Ahead

Marinate chicken up to 24 hours. Cook thighs up to 1 day ahead; reheat before serving.

Serve With

Plate chicken alongside white rice, grilled pineapple spears, lime wedges, and fresh cilantro or parsley. Drizzle with pan juices if available.

See pairing guide →

Common Mistakes

Watch

Don't leave marinade on grill; discard before cooking to prevent flare-ups and charring.

Watch

Don't cook beyond 165°F internal temp to avoid dry, tough thighs.

Substitutions

Gluten-Free Swaps

soy sauce→
tamari1:1gluten-freegluten-freesoy-free

note: source mentions tamari option

Full guide →

General Alternatives

pineapple juice→
mango juice1:1tropical variation

adds different fruit sweetness

Full guide →
Find more substitutions →

FAQ

Can I use chicken breasts instead of thighs?

Yes, but reduce grill time to 3 minutes per side. Breasts cook faster and dry out easily; monitor closely. Thighs' fat content keeps them juicier.

What if I don't have a grill?

Use a grill pan or skillet over medium-high heat, or bake at 400°F for 12-15 minutes after marinating. Grill adds char; pan or oven versions still taste excellent.

Can I freeze leftovers?

Yes. Cool completely, wrap individually, and freeze up to 2 months. Thaw overnight in fridge before reheating gently on stovetop or oven.