Kitchen notes · a little help before you start
Grilled Hawaiian Chicken
Sweet, savory chicken over rice makes a welcoming dinner, with chopped green onion to freshen the final bite. The coconut milk softens the marinade's flavor, and the chicken gets plenty of time in it.
- Prep
- 10 min
- Cook
- 16 min
- Total
- 266 min
- Original yield
- Serves 6
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Chicken
- Cuisine
- American · Hawaiian
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Coat the chicken well
Mix the breasts through the marinade until fully coated before covering the bowl for refrigeration.
2. Plan the marinating window
Give the covered chicken at least four hours in the refrigerator, or leave it overnight as directed.
3. Lower the grill heat
Preheat on medium-low, then reduce to low for grilling so the sweet marinade doesn't burn.
Get to know the ingredients
Boneless skinless breasts
Use the boneless skinless chicken breasts specified and mix them thoroughly through the prepared marinade.
Chopped onions
Both green and white onion go into the marinade; keep extra green onion for the serving garnish.
Coconut milk
Mix the coconut milk into the soy sauce marinade before adding the chicken, rather than pouring it on afterward.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Grilled Hawaiian Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Serve over rice
Bring the cooked chicken to the table warm over rice, with extra chopped green onions scattered on top.
A little more help as you go
Use a thermometer
Check for the specified internal temperature of 165 degrees Fahrenheit rather than relying only on the outside color.
An indoor option
An indoor grill pan is allowed if you don't have an outdoor grill for cooking the marinated breasts.
A few questions you might have
Does the marinade include water?
Yes, water is combined with the soy sauce, sugar and other marinade ingredients before the chicken is added.
Can I leave it in the marinade overnight?
Yes, the covered bowl can refrigerate overnight; the other listed option is at least four hours.
Is the brown sugar added after grilling?
Mix it into the marinade before coating the chicken, rather than using it as a separate finishing topping.
When does the sesame oil go in?
It joins the soy sauce, coconut milk and other ingredients in the large bowl when making the marinade.
Do I cook both sides of the breasts?
Yes, the directions give a grilling period for each side, with the internal temperature checked before serving.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: therecipecritic.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
