Hawaiian Bros Molokai Chicken Recipe (Locals Favourite)

Hawaiian Bros Molokai Chicken Recipe is one of those simple little things that makes dinner feel like a vacation. If you have been reading my recipes, then you’ll see how much I love these chicken dishes from Hawaiian Bros.

Among their menu items this dish has been one of my favorite grilled chicken recipes ever since.

Molokai chicken is a classic island-style grilled chicken, made famous by Hawaiian Bros. It’s known for that mix of soy sauce, brown sugar, pineapple juice, and a touch of honey that makes it taste like sunshine on a plate.

So today, I’m making the molokai chicken recipe from Hawaiian bros in my little kitchen. If you haven’t tried it yet, you really should. You’ll find most of what you need already in your kitchen.

You can serve it the island way — with a scoop of warm white rice and a side of creamy Hawaiian macaroni salad. You can also add a few grilled pineapple slices for a sweet touch.

What is Hawaiian Molokai Chicken?

Molokai chicken comes from the island of Molokai, one of the smaller Hawaiian islands. The flavor idea comes from local-style teriyaki and shoyu chicken, but with its own twist.

This dish became well-known thanks to Hawaiian Bros, a restaurant that brought island-style food to the mainland.

Their Molokai chicken is tender, a little smoky, and full of that tropical sweetness that makes Hawaiian food so special.

What Does This Molokai Chicken Taste Like?

Molokai chicken has a taste that’s hard to forget once you’ve had it. It’s one of those dishes that make your taste buds feel like they’re on vacation.

• Sweet and Savory: The brown sugar and honey blend perfectly with soy sauce. You get that classic sweet-and-salty balance that makes Hawaiian food so good.
• Tangy and Bright: A splash of pineapple juice gives a tropical touch that keeps it from being too heavy.
• Smoky and Caramelized: When you grill or sear it, the sauce caramelizes on the outside of the chicken, creating a dark glaze that smells amazing.
• Soft and Juicy: Because you use chicken thighs, the meat stays moist even after cooking.

Hawaiian Bros Molokai Chicken Ingredients

Chicken Thighs (2 lbs, boneless & skinless) – Go with thighs, not breasts. They stay juicy and soak up the marinade better. Tender, flavorful, and cook up just right every time.

Brown Sugar (½ cup) – Sweet and rich. Helps caramelize the chicken and gives that nice dark glaze when it hits the heat.

Soy Sauce (1 cup) – The salty base that ties everything together. Adds depth and that classic island-style flavor.

Pineapple Juice (2 tablespoons) – A small splash makes a big difference. Brings tang, a hint of fruit, and softens the meat while it marinates.

Pure Honey (½ cup) – Sweet, glossy, and smooth. It thickens the sauce and gives that shiny glaze you see on Hawaiian Bros chicken.

Ketchup (½ cup) – Adds a little tang and body to the sauce. It’s the quiet hero that balances the sweet and salty flavors.

Ginger Paste (1 tablespoon) – Warm and fragrant. Adds a subtle spice that keeps the sauce from being too sweet.

Garlic Powder (½ teaspoon) – Brings that mellow garlic flavor without overpowering the rest. A little goes a long way.

Black Pepper (½ teaspoon) – Just enough to add mild heat and keep the flavor balanced.

Paprika (½ teaspoon) – Adds a light smoky note and a touch of color. Don’t skip it.

Avocado Oil (for grilling) – Clean, mild oil that holds up to high heat. Keeps the chicken from sticking and helps it brown evenly.

How To Make Hawaiian Bros Molokai Chicken

Step 1 – Prepare the Chicken

Clean and trim the chicken thighs. I like to soak them in cold water with a little vinegar and salt for a few minutes. It helps clean the meat and makes it tender. Then rinse and pat dry.

Step 2 – Make the Marinade

In a large bowl, mix together the soy sauce, brown sugar, pineapple juice, garlic powder, black pepper, and paprika.

In another small bowl, stir the honey into the ketchup, then add that to your main sauce mix. Stir or whisk everything until smooth and fully combined.

Step 3 – Marinate the Chicken

Place the chicken thighs in the sauce and make sure every piece is well coated. Cover the bowl with foil or plastic wrap. I usually keep it in the fridge for at least 4 hours, but overnight or even up to 48 hours gives the best flavor. The longer it sits, the deeper the taste gets.

Step 4 – Cook the Chicken

Heat a large pan or grill on medium heat. Add a bit of avocado oil. Once hot, place the chicken on the pan. Cook until the outside gets dark brown and slightly sticky — about 6 to 8 minutes per side depending on the size of your pieces.

The sauce will caramelize, so keep an eye on it. You want that deep brown glaze, not burnt edges.

Step 5 – Serve It Up

Once cooked through, remove the chicken and let it rest a minute or two. Then slice or serve whole over white rice or macaroni salad or mac n cheese. The sauce that sticks to the pan can be drizzled on top for extra flavor.

Chef Tips for Authentic Hawaiian Bros Molokai Chicken

• Marinate longer for deeper flavor: 8–24 hours is the sweet spot; up to 48 is max.
• Don’t overcrowd the pan: Cook in batches so each thigh can brown, not steam.
• Watch your heat: Medium to medium-high is ideal; the sugars will burn on high.
• Dry the chicken before marinating: Excess water dilutes flavors.
• Taste and tweak: If you like it less sweet, reduce honey to 1/3 cup; more tangy, add another tablespoon of pineapple juice.
• Use thighs, not breasts: That classic Hawaiian Bros-style juiciness is all about dark meat.

What to Serve with This Hawaiian Bros Molokai Chicken Recipe

• Serve it over a big scoop (or two) of hot steamed white rice. The sweet-savory glaze dripping into the rice is non-negotiable.
• Add a generous mound of Hawaiian macaroni salad: creamy, slightly tangy, and simple—it cools the sweetness of the chicken perfectly.
• For extra color and crunch, tuck in:
  • Lightly dressed cabbage slaw with a splash of rice vinegar.
  • Grilled pineapple rings for a smoky-sweet accent.
  • Sliced green onions and toasted sesame seeds on top for that “finished” restaurant look.

For gatherings:

• Slice the chicken into strips and fan it over rice on a platter.
• Drizzle with pan juices and a sprinkle of green onions.
• Let guests build their own bowls with rice, mac salad, and toppings like cucumbers, pickled veggies, or chili crisp if they like a little heat.

Mistakes To Avoid While Making Molokai Chicken First Time

• Using too much leftover marinade in the pan: It’ll pool, steam the chicken, and burn. Shake off excess before cooking.
• Cranking the heat to max: The sugar and honey will scorch before the chicken cooks through.
• Skipping the marinating time: A 30-minute soak won’t cut it. Give it at least a few hours.
• Overcrowding: Jammed thighs = pale, patchy browning instead of uniform caramelization.

Store Leftover and Reheat

When you’ve got leftovers, let the chicken cool first, then store it in an airtight container in the fridge — it’ll stay good for about four days. If you’re saving it longer, freeze it in freezer-safe bags for up to two months.

When you’re ready to eat, thaw it in the fridge and warm it gently in a skillet or microwave. I like to add a tiny splash of water so it stays moist and doesn’t dry out.

Hawaiian Bros Molokai Chicken Recipe FAQs

Can I make this Molokai chicken ahead of time?

Yes. This recipe actually tastes better with time. You can marinate the chicken a day ahead and leave it in the fridge, covered. When ready, cook fresh. Cooked Molokai chicken also reheats well for up to 3–4 days, so it works great for weekly meals and lunch plates.

Can I cook Molokai chicken on an outdoor grill?

Yes, it shines on the grill. Preheat to medium-high, oil the grates, and lay the marinated thighs down. Grill until you see dark caramelized marks and the inside is cooked through. Brush a little clean or boiled marinade near the end for glossy finish, not at the start.

How do I stop the sauce from burning?

Keep the heat at medium, not blasting high. Sugar and honey burn quick when the pan is too hot or too dry. Use a little oil, do not pour in all the marinade at once, and let extra liquid reduce slowly. Dark brown is perfect; true black usually means heat too high.

Is this Hawaiian Bros Molokai chicken very spicy?

No, this version is mild. The paprika and black pepper give warmth, not a big burn. If you like it hotter, sprinkle red pepper flakes or a touch of your favorite hot sauce into the marinade. If cooking for kids or spice-sensitive guests, follow the base mix as is.

Can I make this recipe gluten-free?

Very easy. Use gluten-free tamari or certified gluten-free soy sauce instead of regular soy sauce. Check your ketchup and other sauces just in case. The rest of the ingredients are naturally gluten-free. The taste stays close to the classic hawaiian bros molokai chicken recipe.

What kind of pan works best for cooking?

A heavy skillet works best, like cast iron or a thick stainless pan. It holds steady heat and gives a deep sear that you want for this style. Use enough oil so the chicken does not stick, but not so much it starts to shallow fry. Nonstick can work, but color may be lighter.

Can I use fresh garlic and ginger instead of powder and paste?

Yes. Fresh garlic and fresh ginger taste great here. Just mince them fine or grate them before mixing into the marinade. They will give brighter sharp notes. Be careful not to let fresh garlic burn in the pan; medium heat and a bit of sauce help protect it.

What sides match best with Hawaiian Bros Molokai chicken for a full plate?

Good sides are simple and starchy. White rice, jasmine rice, or coconut rice to soak up that sauce. Hawaiian-style macaroni salad for creamy contrast. Maybe a small green salad, grilled pineapple, or steamed veggies. You want sides that catch the glaze and not fight the flavor.

And that’s my version of the Hawaiian Bros Molokai Chicken recipe — a simple, flavorful dish that brings a little taste of Hawaii right into your kitchen.

I’ve made this many times, and every time it reminds me why I love it so much. The sweetness, the smoky glaze, the way it pairs with rice — it’s just perfect comfort food.

I hope you give this recipe a try and enjoy it as much as I do.