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Marinating chicken thighs in pineapple sauce for Kilauea chicken recipe

Kilauea Chicken Recipe

Kilauea Chicken is a Hawaiian-inspired chicken dish made with a sweet, savory, and mildly spicy pineapple-based marinade. The chicken is marinated until juicy, then grilled or pan-seared until caramelized and sticky. This easy Kilauea Chicken recipe delivers bold island flavors perfect for dinner, BBQs, or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
3 hours
Total Time 3 hours 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: Hawaiian, Island-Style
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken thighs (or breasts)
For the Marinade
  • ¾ cup canned pineapple juice
  • ½ cup soy sauce (low sodium preferred)
  • ½ cup ketchup
  • ¼ cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp sesame oil
  • 1 tbsp sriracha (adjust to taste)
  • 1½ tbsp fresh ginger, minced
  • 1½ tbsp fresh garlic, minced
  • 1 tsp red chili flakes (optional)
For Garnish
  • Chopped green onions
  • Sesame seeds

Equipment

  • Mixing bowl – for preparing the pineapple marinade
  • Whisk – to blend marinade ingredients smoothly
  • Measuring cups and spoons – for accurate flavor balance
  • Zip-top bag or shallow dish – for marinating the chicken
  • Grill or grill pan – for smoky, caramelized flavor
  • Tongs – to flip chicken safely while cooking
  • Basting brush – to apply reserved marinade glaze
  • Instant-read meat thermometer – to ensure chicken reaches 165°F (74°C)
  • Cutting board – for prepping chicken and garnish
  • Sharp knife – for trimming and slicing
  • Serving platter – for resting and presenting the chicken
  • Large skillet – for stovetop cooking
  • Oven baking dish – for oven-baked Kilauea Chicken
  • Air fryer – for a quicker, lower-oil version
  • Aluminum foil – for resting the chicken after cooking

Method
 

  1. Prepare the Marinade

    In a medium mixing bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, Worcestershire sauce, sesame oil, sriracha, ginger, garlic, and chili flakes. Mix until the sugar is fully dissolved and the marinade is smooth.
    Mixing pineapple marinade for Kilauea chicken recipe in a bowl

  2. Reserve Marinade for Basting

    Before adding the chicken, remove ⅓ cup of the marinade and set it aside in a sealed container in the refrigerator. This reserved portion will be used later for basting during cooking.
    Marinating chicken thighs in pineapple sauce for Kilauea chicken recipe

  3. Marinate the Chicken

    Place the chicken in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken, ensuring all pieces are fully coated.Seal and refrigerate for at least 3 hours, preferably overnight (up to 24 hours) for maximum flavor.
    Reserved pineapple marinade for basting Kilauea chicken while cooking

  4. Preheat Cooking Surface

    Grill: Preheat to medium-high heat and lightly oil the grates.
    Stovetop: Heat a large skillet over medium-high heat with a small amount of oil.
    Grilling Kilauea chicken on barbecue grill until caramelized

  5. Cook the Chicken

    Remove chicken from the marinade and let excess drip off.Cook the chicken for 4–5 minutes per side, flipping once.Begin brushing with the reserved marinade during the last few minutes of cooking, turning often to build a sticky, caramelized glaze.
    Cook until the internal temperature reaches 165°F (74°C).
    Basting grilled Kilauea chicken with pineapple glaze

  6. Rest and Serve

    Remove the chicken from heat and let it rest for 3–5 minutes. Garnish with green onions or sesame seeds and serve hot.
    Finished Kilauea chicken recipe served with rice and pineapple

Notes

Recipe Notes

  • Do not use fresh pineapple juice for marinating, as it can make the chicken mushy.
  • Chicken thighs are recommended for juiciness, but breasts work well if not overcooked.
  • Adjust sweetness by reducing brown sugar or ketchup.
  • For extra heat, increase sriracha or chili flakes.
  • This recipe works great for grilling, pan-searing, baking, or air frying.

Nutrition Information

  • Calories: 420 kcal
  • Protein: 32g
  • Carbohydrates: 22g
  • Fat: 20g
  • Sugar: 16g
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