Hawaiian Grilled Chicken using Hawaiian Kona Grill Infused Olive Oil Blend

Juicy chicken thighs, sweet pineapple chunks, sliced red onion, and a glossy soy-lime marinade hit the grill with big tropical energy. Hawaiian Kona Grill Infused Olive Oil Blend brings garlic, ginger, citrus, and smoky spice into the marinade so every bite feels bold, savory, and island-inspired. It’s an easy cookout dinner for summer patio meals, family grilling nights, or entertaining when you want something relaxed but memorable.

Garden Infuzions

Hawaiian Grilled Chicken using Hawaiian Kona Grill Infused Olive Oil Blend

Juicy grilled chicken gets a bright island-style lift from pineapple, soy, garlic, and the smoky-sweet character of Hawaiian Kona Grill Infused Olive Oil Blend.

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Prep Time 20 minutes mins

Cook Time 16 minutes mins

Total Time 36 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Caribbean, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1/4 cup Hawaiian Kona Grill Infused Olive Oil Blend
• 1/4 cup low-sodium soy sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cups fresh pineapple chunks
• 1 medium red onion cut into thick slices
• 2 tablespoons chopped fresh cilantro
• 1 lime cut into wedges, for serving

Equipment

• 1 Grill Preheated to medium-high
• 1 Mixing bowl For the marinade
• 1 whisk To blend the marinade
• 1 Zip-top bag or shallow dish For marinating
• 1 Tongs For turning chicken and pineapple
• 1 Meat thermometer To check doneness
• 4 Skewers Optional for pineapple and onion

Method

 

Instructions

1. 1. In a medium bowl, whisk together the Hawaiian Kona Grill Infused Olive Oil Blend, soy sauce, lime juice, honey, garlic, ginger, salt, and black pepper.
2. 2. Add the chicken thighs to a zip-top bag or shallow dish, pour in half of the marinade, and turn the chicken to coat. Refrigerate for at least 30 minutes or up to 4 hours.
3. 3. Reserve the remaining marinade separately for basting.
4. 4. Preheat a grill to medium-high heat and oil the grates lightly.
5. 5. Thread the pineapple chunks and red onion slices onto skewers, or place them directly on the grill if you prefer.
6. 6. Grill the chicken for 5 to 7 minutes per side, brushing lightly with the reserved marinade during the first half of cooking.
7. 7. Grill the pineapple and onion for 2 to 3 minutes per side until lightly charred and tender.
8. 8. Cook the chicken until it reaches 165°F at the thickest part, then transfer it to a platter and let it rest for 5 minutes.
9. 9. Top with cilantro, arrange the grilled pineapple and onion alongside the chicken, and serve with lime wedges.

Notes

For best flavor, give the chicken time to marinate so the garlic, ginger, citrus, and smoky spice notes can settle in. If you are using wooden skewers, soak them in water before grilling. Keep the chicken pieces fairly even in thickness so they cook at the same pace.

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Recipe Tips

Let the chicken marinate long enough to pick up the tropical flavors, but keep the pineapple pieces for the final grill so they stay juicy and lightly charred. If you want deeper grill marks, preheat the grates well and avoid moving the chicken too soon.

Serving Suggestions

Serve this chicken with steamed jasmine rice, coconut rice, grilled vegetables, or a crisp cabbage slaw. It also works well sliced over a big green salad or tucked into warm buns for a laid-back cookout plate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or on a sheet pan so the chicken stays moist and the pineapple keeps some of its texture.

Variations

Swap the chicken thighs for boneless chicken breasts if you prefer a leaner cut, or thread the marinated chicken and pineapple onto skewers for a more classic grill presentation. You can also add bell peppers for extra color and sweetness.

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