Hawaiian Island-Style Grilled Chicken with Pineapple-Hibiscus Glaze

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs marinated in tropical spices and glazed with a sweet-tart pineapple-hibiscus sauce, finished with fresh coconut and cilantro for an authentic Tiki experience. This Polynesian-inspired grilling recipe, ready in about 49 minutes, pairs chicken thighs, pineapple juice, dried hibiscus flowers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 14 min Serves 4 Polynesian cuisine 420 cal/serving

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Ingredients

1.5 lbs chicken thighs
1/4 cup pineapple juice
2 tbsp dried hibiscus flowers
1/2 cup coconut milk
2 tbsp fresh lime juice
1 tbsp minced fresh ginger
2 cloves minced garlic
3 tbsp brown sugar
1 tbsp sesame oil
1/4 cup chopped fresh cilantro
3 tbsp toasted coconut flakes

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Instructions

Step 1: In a bowl, whisk together 1/4 cup pineapple juice, 2 tbsp dried hibiscus flowers, 1/2 cup coconut milk, 2 tbsp fresh lime juice, 1 tbsp minced ginger, 2 minced garlic cloves, and 3 tbsp brown sugar until sugar dissolves.
Step 2: Pat chicken thighs dry, then coat evenly with 1 tbsp sesame oil and 1/4 cup of the hibiscus glaze mixture. Marinate for 30 minutes at room temperature.
Step 3: Preheat grill to medium-high (375°F). Grill chicken for 6-7 minutes per side, brushing with remaining glaze every 2 minutes until internal temperature reaches 165°F and edges are caramelized.
Step 4: Transfer chicken to a plate, top with 3 tbsp toasted coconut flakes and 1/4 cup chopped cilantro, and serve immediately.