Grilled Hawaiian Chicken

Recipe adapted from Mel’s Kitchen Cafe.


  • 2-3 lbs. boneless chicken breasts
  • 1 c. pineapple juice
  • 1 c. soy sauce
  • 2/3 c. brown sugar
  • 1 TBSP of ginger paste
  • 1 tsp. garlic powder


  1. Place chicken breasts in a Ziploc bag.
  2. In a bowl, whisk pineapple juice through garlic powder together.
  3. Pour HALF of the marinade over the chicken in the bag so the chicken is evenly coated. Seal the bag and refrigerate for at least 4 hours or up to 24 hours.
  4. Refrigerate the remaining marinade.
  5. When ready to cook, simmer the reserved marinade in a small saucepot, until sauce thickens to desired consistency.
  6. Grill chicken, slice, and drizzle with the reserved marinade.

Grilled Hawaiian Chicken:

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