Name: Hawaiian Turn Turn Chicken
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: Hawaiian
Ingredients: 4 chicken thighs or breasts; 1 cup pineapple juice; 1/2 cup soy sauce; 2 tablespoons fresh ginger, grated; 3 tablespoons brown sugar; 1 tablespoon garlic, minced; 1 tablespoon vegetable oil; Salt and pepper to taste; Green onions, for garnish

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I cook this meal most weeks. It fits quick nights. I like food that tastes bright and needs little work. That is how we started calling it Hawaiian Turn Turn Chicken. It gives a sweet and salty mix that the kids eat fast.

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I marinate the chicken the night before. I grill or pan-sear it the next day. Leftovers go into lunches. It works with rice, salad, or steamed veg. The sauce keeps the meat moist and adds a simple tropical note.

This recipe is a grilled chicken dish that mixes pineapple juice and soy sauce. It tastes sweet, salty, and a little tangy. People often make it for weeknight dinners, potlucks, and casual family meals. The meat stays moist and picks up a caramelized crust on the grill. For a one-pan switch, try the sheet-pan Hawaiian chicken for an easy clean-up.

Why make this recipe

This meal is fast and forgiving. It needs a short prep and mostly hands-off time while it marinates. The flavors are bold but simple. You can change the sweetness or salt easily. This makes it good for busy nights and for feeding a family. You can also swap the glaze with a 3-ingredient orange chicken sauce to change the taste without extra work. It saves time and makes tasty leftovers.

How to make this recipe

Start by mixing a sweet and salty marinade. Marinate the chicken so the flavors get in. Then heat the grill to medium-high. Cook the chicken until it reaches a safe temperature and the outside browns. Let it rest a few minutes before slicing. Expect a sticky glaze on the surface and juicy meat inside. This process is simple and repeats the same way each time for consistent results. Hawaiian Turn Turn Chicken works well with either thighs or breasts.

Ingredients

4 chicken thighs or breasts, 1 cup pineapple juice, 1/2 cup soy sauce, 2 tablespoons fresh ginger, grated, 3 tablespoons brown sugar, 1 tablespoon garlic, minced, 1 tablespoon vegetable oil, Salt and pepper to taste, Green onions, for garnish

The chicken is the main part. Pineapple juice adds sweetness and helps tenderize. Soy sauce gives salt and depth. Fresh ginger and garlic bring bright flavor. Brown sugar helps the chicken caramelize on the grill. Oil keeps the marinade smooth and helps the grill sear. Salt and pepper finish the taste. Green onions add a fresh look and a clean bite when you serve.

Directions

In a bowl, combine the pineapple juice, soy sauce, ginger, brown sugar, garlic, and vegetable oil.
Place the chicken in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 1 hour, preferably overnight.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and discard the marinade.
Season the chicken with salt and pepper.
Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
Garnish with chopped green onions before serving. Enjoy your tropical feast!

Notes: Mixing the marinade well makes sure flavors blend. Marinating longer helps the meat taste better and stay juicy. Discarding the used marinade avoids flare-ups and food safety risks. Letting the chicken rest for a few minutes keeps juices inside.

How to serve this recipe

Serve the chicken hot with plain white rice or brown rice. A simple green salad or steamed vegetables work well on the side. You can slice the chicken and place it over rice bowls with a drizzle of extra sauce. For a casual meal, add sliced pineapple and a lime wedge. If you want a hearty side, pair with baked buffalo chicken mac and cheese for a mix of flavors and textures.

How to store this recipe

Cool the chicken to room temperature before storing. Place it in an airtight container. In the fridge, use within 3–4 days. For longer storage, freeze in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating. Reheat gently in a low oven or in a covered pan to keep the meat moist. If the sauce thickens after cooling, add a splash of water or pineapple juice when reheating.

Tips to make this recipe

Pat the chicken dry before grilling for better browning. Use a meat thermometer to avoid overcooking. If using breasts, pound them to even thickness so they cook evenly. Use thighs if you want a juicier result. If the grill starts to char, move the chicken to a cooler spot. For another chicken idea, see the apple brie stuffed chicken. Hawaiian Turn Turn Chicken also works under a broiler if you do not have a grill.

Variation

You can swap chicken thighs for breasts if you prefer lean meat. Replace pineapple juice with orange juice for a milder fruit note. Add a tablespoon of sriracha to the marinade for heat. If you like a thicker glaze, simmer the leftover marinade (never use raw marinade on cooked meat) until reduced and brush it on at the end. If you keep it simple, the basic version is already balanced and easy to scale for more people.

FAQs

Q: How long should I marinate the chicken?

A: At least 1 hour, but overnight gives the best flavor.

Q: Can I use chicken breasts?

A: Yes. Watch cooking time and check temperature.

Q: Can I bake instead of grill?

A: Yes. Bake at 400°F for 20–25 minutes until 165°F inside.

Q: Is it safe to reuse the marinade?

A: No. Discard raw-marination liquid or boil it well before use.

Q: How long do leftovers keep?

A: 3–4 days in the fridge, or up to 2 months frozen.

Conclusion

This meal is easy to make and fits into a weekly routine. It needs a short marinade and a simple cook time. The mix of sweet pineapple and salty soy makes a reliable weeknight dinner. For more on the classic Hawaiian-style grilling technique, see Hawaiian Huli Huli Chicken – Cooking For My Soul. To learn about another take on island-style chicken, read How to Make Hawai’i-Style Huli-Huli Chicken – HAWAIʻI Magazine.