This sweet-savory grilled chicken brings island flavors to your weeknight table. Hawaiian Turn Turn Chicken is easy to make, bright with pineapple and ginger, and perfect for feeding a crowd or meal-prepping extras. Try it with rice and charred pineapple for a fast, family-friendly dinner everyone will request again.
Why You’ll Love This Hawaiian Turn Turn Chicken
- Bold sweet and savory flavor from pineapple, soy, and brown sugar.
- Quick prep and a short marinating window for busy weeknights.
- Great for leftovers and reheats well in lunches or bowls.
- Family-friendly crowd-pleaser that pairs with simple sides.
- Easy to scale up for guests or meal prep.
Ingredients Needed
- Protein
- 4 chicken thighs (bone-in, skin-on)
- Sauce
- 1/2 cup soy sauce
- 1/4 cup fresh pineapple juice
- 1/4 cup brown sugar
- Oil & Acid
- 2 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
- Aromatics & Spices
- 3 cloves garlic (minced)
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
- Toppings & Optional
- 2 green onions (chopped, for garnish)
- Pineapple slices (for grilling, optional)
Step-by-Step Instructions 5
1. Make the marinade
In a bowl, whisk together soy sauce, pineapple juice, brown sugar, vegetable oil, apple cider vinegar, garlic, ginger, and black pepper to create the marinade.
2. Marinate the chicken
Add the chicken thighs to the marinade, ensuring they’re well coated. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.
3. Heat the grill
Preheat the grill to medium-high heat so it gets a good sear without burning the sugar.
4. Grill the chicken
Grill the chicken skin-side down for about 6-8 minutes, then flip and grill for another 6-8 minutes or until cooked through (internal temp should reach 165°F).
5. Grill the pineapple (optional)
Optional: Grill pineapple slices for 2-3 minutes per side until caramelized and lightly charred.
6. Rest and serve
Remove chicken from the grill, let it rest for a few minutes, then slice and serve garnished with green onions and grilled pineapple slices.
Serving Suggestions Hawaiian Turn Turn Chicken
- Serve over steamed white rice or coconut rice with extra pineapple slices.
- Make a plate with grilled vegetables like zucchini and bell peppers.
- Top a salad with sliced chicken for a tropical grilled chicken salad.
- Assemble tacos with sliced chicken, shredded cabbage, and a squeeze of lime.
- Pair with a cold, fruity drink for a true island vibe; for more grilled chicken ideas try this best Hawaiian BBQ chicken recipe.
Tips for Success Hawaiian Turn Turn Chicken
- Pat the chicken dry before grilling to get crispier skin and better char.
- If marinating overnight, store in the coldest part of the fridge and discard excess marinade used for raw chicken.
- Use a thermometer to ensure the thickest part reaches 165°F for safe, juicy results.
- Keep the grill at medium-high so the sugar caramelizes but doesn’t burn.
- Leftovers keep well in the fridge for 3–4 days; warm gently to avoid drying.
- Want a quick handheld option for lunches? Check this crispy chicken wrap idea for inspiration.
Variations
Here are a few easy ways to change it up:
- Swap proteins: use boneless chicken thighs or chicken breasts, adjusting cook time.
- Make it spicy: add 1 teaspoon crushed red pepper flakes or a spoonful of sriracha to the marinade.
- Add veggies: skewer bell peppers and red onion with the chicken for a kabob style meal.
- Dairy-free and naturally gluten-friendly if you use a gluten-free soy sauce or tamari.
Follow us on Pinterest for more cozy ideas.
Ingredients
Protein
- 4 pieces chicken thighs (bone-in, skin-on)
Sauce
- 1/2 cup soy sauce
- 1/4 cup fresh pineapple juice
- 1/4 cup brown sugar
Oil & Acid
- 2 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
Aromatics & Spices
- 3 cloves garlic (minced)
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
Toppings & Optional
- 2 pieces green onions (chopped, for garnish)
- Pineapple slices (for grilling, optional)
Instructions
Preparation
- In a bowl, whisk together soy sauce, pineapple juice, brown sugar, vegetable oil, apple cider vinegar, garlic, ginger, and black pepper to create the marinade.
- Add the chicken thighs to the marinade, ensuring they’re well coated. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.
Cooking
- Preheat the grill to medium-high heat so it gets a good sear without burning the sugar.
- Grill the chicken skin-side down for about 6-8 minutes, then flip and grill for another 6-8 minutes or until cooked through (internal temp should reach 165°F).
- Optional: Grill pineapple slices for 2-3 minutes per side until caramelized and lightly charred.
Serving
- Remove chicken from the grill, let it rest for a few minutes, then slice and serve garnished with green onions and grilled pineapple slices.
