Hello, today I am excited to speak about something that helps to make the kitchen a little bit brighter my Molokai Chicken Recipe.
I have been cooking so much of the island-style dishes over the years and whenever I prepare this particular one, it feels like the Hawaiian wind is blowing right into my house.
If you like Hawaiian inspired cusines check my recipe for Kilauea Chicken Recipe
Cuisine:Â Hawaiian-inspired
Prep time:Â 15 minutes
Cook time:Â 20 minutes
Additional time:Â 6 hours marinating
Servings:Â 4
What Is Molokai Chicken
Molokai Chicken Recipe is a chicken dish that is inspired by the Hawaiian and it is prepared using soy sauce, brown sugar, honey, pineapple juice, and some warm spices.
The chicken is cooked until tender and the sauce has become a glossy glaze that adheres to each piece of chicken.
Hi, I’m Mayank, the home cook behind The Calorie Curry. I spend most of my time experimenting in my kitchen, cooking for friends and family who often say my food tastes like it came from a pro chef. Their honest feedback and my love for simple, homemade cooking inspire every recipe I share here.
History Behind
Molokai Chicken Recipe is a Hawaiian inspired chicken recipe that is prepared using soy sauce, brown sugar, honey, pineapple juice and some warm spices.
The chicken is cooked until tender and the sauce is reduced to a shiny glaze which adhes well to each piece.
Why This Is So Popular
It is a popular Molokai Chicken Recipe that is simple to prepare as it takes a short time to cook, and it is delicious using pantry ingredients.
The sauce tastes rich and is caramelized during the cooking process giving it a taste that people readily associate and love.
What Does Taste Like
The chicken is richly balanced in taste. The sauce tastes slightly sweet, slightly salty with a slight taste of tanginess introduced by the pineapple juice.
The sugars caramelize as it cooks and form a dark glaze with an incredible smell and much better taste.
Ingredients
Where are the spices in the food? No matter what kind of food it is, if the spices are proper and in the required quantity, then the food is delicious.
| Amount | Name | Notes |
|---|---|---|
| 2 lbs | Boneless skinless chicken thighs | Thighs stay juicy and flavorful |
| ½ cup | Brown sugar | Helps caramelize the glaze |
| 1 cup | Soy sauce | Classic salty-sweet balance |
| 2 tbsp | Pineapple juice | Use canned or bottled |
| ½ cup | Pure honey | Gives a glossy finish |
| ½ cup | Ketchup | Adds tang and body |
| 1 tbsp | Ginger paste | Warm and aromatic |
| ½ tsp | Garlic powder | Soft garlic flavor |
| ½ tsp | Black pepper | Mild heat |
| ½ tsp | Paprika | Light smoky note |
| — | Avocado oil | For grilling |
Equipment
| Amount | Equipment Name | Notes |
|---|---|---|
| 1 | Large bowl | For mixing the marinade |
| 1 | Whisk | Helps dissolve sugar properly |
| 1 | Resealable bag | Best way to coat the chicken evenly |
| 1 | Grill or grill pan | Medium heat works best |
| 1 | Meat thermometer | Ensure chicken reaches 165°F |
| 1 | Cutting board | For slicing before serving |
How to Make Molokai Chicken
Step 1: Prepare the Chicken
I tend to wipe and prune the chicken thighs. I also sometimes wet them in cold water with a pinch of vinegar and salt during a few minutes.
It serves the purpose of tenderising them, merely making them cleaner in general. But you can do without in case you are in a hurry. Pat dry completely.
Step 2: Make the Marinade
I take my bowl and mix the soy sauce, brown sugar, pineapple juice, garlic powder, paprika and black pepper.
I stir the honey in another small bowl with the ketchup so as to mix well after which I add it in the larger bowl. Then I whisk once more till it all looks good and smells like heaven.
Step 3: Marinate the Chicken
Put the thighs in the resealable bag and pour the marinade on it. I squeeze out all the air and close it too ensure that the marinade envelops all the pieces.
It is at this point that magic commences. To ensure maximum flavor I would have at least 4 hours of marination time, although, to make sure you have a richer, deeper flavor, you could give it a day.
And in case you are actually planning, 48 hours is incredible.
Step 4: Cook the Chicken
Turn your grill or pan to medium or medium-high. Not high! The sugar burns in high heat then the chicken cooks and I tell you, I was there and wept over it.
Add a bit of avocado oil. Lay the chicken on it and leave it to cook approximately 6-8 minutes at each side, depending on the size of the thighs.
The marinade will dry, burn and stick on the meat. That’s exactly what you want.
Step 5: Rest and Serve
Once cooked, I let the chicken rest for maybe 2 minutes. It lets the juices settle back inside.
You can slice it or serve it whole, but no matter what, spoon a little of the sticky sauce from the pan on top. It’s too good to waste.
Serve with steamed rice and Hawaiian macaroni salad. And if you want to go the extra mile, grill some pineapple rings too.
Tips for Authentic
It is important not to cook in high heat, overcrowd the pan, and allow the sauce to reduce. Such minor details are a huge flavour and texture difference.
What to Serve With Molokai Chicken
I always go classic:
White jasmine rice
Hawaiian Macaroni salad–creamy.
Grilled pineapple slices
Basic cabbage slaw with a splash of rice vinegar.
Sprinkled on top with green onions or sesame seeds.
How to Store Leftover
Leftovers are a good four days in a closed container in the fridge. Put it back in the oven softly to keep the chicken moist.
Molokai Chicken Recipes
Ingredients
Equipment
Method
- Clean and trim the chicken thighs. Pat them dry completely so the marinade sticks better.
- In a large bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic powder, paprika, and black pepper. In a separate small bowl, mix the honey with ketchup, then pour it into the main bowl and whisk until smooth.
- Place the chicken thighs into a resealable bag. Pour the marinade over them, seal the bag, and refrigerate for at least 4 hours or overnight for deeper flavor.
- Heat your grill or grill pan over medium heat. Add a little avocado oil, then cook the chicken for 6–8 minutes per side until glossy, caramelized, and fully cooked at 165°F.
- Let the chicken rest for a few minutes. Slice or serve whole with rice or Hawaiian macaroni salad. Spoon any leftover pan glaze over the top.
Notes
FAQ
What about Molokai Chicken without pineapple?
Pineapple can be omitted, of course, but it will alter the conventional sweet Hawaiian flavor. Molokai Chicken has a tropical flavor owing to pineapple.
Which type of chicken should be used in Molokai Chicken?
Boneless thigh chicken is the best since it remains juicy. Alternatively, you may want to use the chicken breast in case you want a leaner meat.
Is it possible to pre-order Molokai Chicken?
 Yes! Molokai Chicken is even better the following day. Keep it in an airtight container and store in refrigerator till 3 days.
Can I cook Molokai chicken without a grill?
Yes, you can cook it in a grill pan or skillet on medium heat, or even bake it at 375°F until it reaches 165°F.
Conclusion
I am always smiling when preparing this Molokai chicken since it seems that I am stepping out of my kitchen and on an island.
The syrupy glaze, the smoky sides, all this makes it such an easy and such a delicious thing. Do you like it, I hope, even as I do, despite my own little slips every now and then finding their way in, and I look forward to finding out how you all come out.
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