Hawaiian-Style Grilled Chicken with Pineapple Glaze

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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.

Tender chicken thighs marinated in a sweet and tangy pineapple and soy glaze, grilled to perfection. This Hawaiian-inspired grilling recipe, ready in about 55 minutes, pairs Chicken thighs, Pineapple juice, Soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 30 min Cook: 25 min Serves 4 Hawaiian cuisine 380 cal/serving

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Ingredients

1.5 lbs Chicken thighs
1/2 cup Pineapple juice
3 tbsp Soy sauce
2 tbsp Honey
2 cloves Garlic
1 tsp Ginger
1 tbsp Olive oil
1 cup Pineapple slices

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Instructions

Step 1: In a bowl, whisk together 1/2 cup pineapple juice, 3 tablespoons soy sauce, 2 tablespoons honey, 2 minced garlic cloves, and 1 teaspoon grated ginger; add 1 tablespoon olive oil and mix well.
Step 2: Place 1.5 pounds bone-in, skin-on chicken thighs in the marinade, ensuring each piece is coated; cover and refrigerate for at least 30 minutes.
Step 3: Preheat grill to 375°F. Remove chicken from marinade, discarding excess; place skin-side down on grill and cook for 15 minutes without moving.
Step 4: Flip chicken and place 1 cup pineapple slices on top; continue grilling for 10-15 minutes, or until chicken reaches 165°F internally and pineapple is caramelized.