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Molokai Chicken Recipe
Master how to make authentic Molokai chicken with this quick and easy recipe that delivers sweet, tangy Hawaiian flavors in every bite. The perfect balance of savory soy sauce, brown sugar, and ginger creates a caramelized glaze that transforms ordinary chicken into an island-inspired feast.
Prep
Cook
Serve
Kcal
- 750g boneless chicken thighs
- 60ml soy sauce
- 60ml pineapple juice
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp sesame oil
- 1 tsp black pepper
- 1/2 tsp red chili flakes (adjust to taste)
- 2 tbsp vegetable oil
- 2 green onions, sliced for garnish
- 1 tbsp sesame seeds for garnish
- 400g cooked white rice, for serving
Step 1
Cut the chicken thighs into bite-sized pieces, around 2.5cm cubes. Place them in a large bowl and set aside while you prepare the marinade.Step 2
In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, black pepper, and red chili flakes until the sugar has completely dissolved.Step 3
Pour three-quarters of the marinade over the chicken pieces, reserving the remaining quarter for later. Toss the chicken to coat thoroughly, then cover the bowl with cling film and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.Step 4
When ready to cook, heat the vegetable oil in a large frying pan or wok over medium-high heat until it begins to shimmer. Remove the chicken from the marinade using a slotted spoon, allowing excess marinade to drip off (discard this used marinade).Step 5
Add the chicken to the hot pan, being careful not to overcrowd (cook in batches if necessary). Cook for 3-4 minutes on each side until the chicken is golden brown and cooked through (internal temperature should reach 75°C).Step 6
Once all the chicken is cooked, return all pieces to the pan and pour in the reserved marinade (the portion you didn't use for marinating). Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly and glazes the chicken beautifully.Step 7
Serve the Molokai chicken hot over steamed white rice. Garnish with sliced green onions and a sprinkle of sesame seeds. For an authentic Hawaiian Bros Island Grill experience, add a side of macaroni salad or steamed vegetables if desired.
What ingredients are used in Molokai chicken from Hawaiian Bros Island Grill?
Hawaiian Bros Molokai chicken uses boneless chicken thighs, soy sauce, pineapple juice, brown sugar, rice vinegar, garlic, ginger, sesame oil, black pepper, and chilli flakes. It's typically garnished with green onions and sesame seeds, served over white rice.
How to cook Molokai chicken from Hawaiian Bros Island Grill at home?
Learn how to cook Molokai chicken from Hawaiian Bros Island Grill by marinating chicken thigh pieces in a sweet-savoury sauce with pineapple juice, soy sauce and ginger. After marinating, quickly stir-fry the chicken until golden brown, then simmer with reserved marinade until glazed. Serve over rice with green onions and sesame seeds for authentic flavour.
What's the best cut of chicken to use for Hawaiian-style chicken dishes?
Boneless chicken thighs are ideal for Hawaiian-style chicken dishes because they remain juicy and tender during cooking. Their higher fat content absorbs flavours beautifully and prevents the meat from drying out when exposed to the sweet, sticky glazes common in Hawaiian cuisine.
How long should you marinate chicken for maximum flavour absorption?
For maximum flavour absorption, marinate chicken for at least 2 hours, but ideally overnight (8-12 hours). This allows the acidic ingredients like pineapple juice to tenderise the meat while the flavours fully penetrate. Avoid marinating longer than 24 hours as proteins can break down excessively.
What side dishes complement sweet and savoury Hawaiian chicken?
Traditional sides that complement Hawaiian sweet-savoury chicken include macaroni salad, steamed white rice, grilled pineapple, coconut rice, Asian slaw, steamed vegetables, or Hawaiian rolls. For an authentic plate lunch experience, serve with mac salad and two scoops of rice.