Luau Chicken Recipe

Prepare the marinade

In a medium bowl, whisk together pineapple juice, soy sauce, dark brown sugar, minced garlic, grated ginger, lime juice, ground allspice, salt, and black pepper until the sugar dissolves.

Marinate the chicken

Place the chicken thighs in a shallow dish or a large resealable bag. Pour 3/4 of the marinade over the chicken, reserving about 1/4 for the sauce. Turn to coat, press out extra air (if using a bag), and refrigerate for at least 1 hour or up to 6 hours. Discard any marinade that has directly contacted raw chicken except the reserved portion.

Sear the chicken

Remove chicken from refrigerator 20 minutes before cooking to come slightly toward room temperature. Heat a large ovenproof skillet over medium-high heat and add vegetable oil. When oil is shimmering, place chicken thighs skin-side down and sear without moving for 4–5 minutes until skin is deep golden-brown. Flip and sear the other side 2 minutes.

Finish in the oven

Preheat oven to 400°F (200°C). Pour any juices from the marinade bowl (not raw-contact marinade) and the reserved marinade over and around the thighs in the skillet. Transfer the skillet to the oven and roast for 18–22 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken to a warm plate and tent with foil while you make the sauce.

Make the pineapple sauce

Using the same skillet (careful, handle will be hot) or a separate saucepan, add the pineapple chunks, ketchup, rice vinegar, honey, and red pepper flakes. Place over medium heat and simmer, stirring occasionally, until the pineapple breaks down and the sauce simmers, about 6–8 minutes. If using a skillet with rendered chicken fat, spoon off excess leaving about 1 tablespoon to flavor the sauce.

Adjust texture

If you prefer a smoother sauce, mash the pineapple lightly with a fork or use an immersion blender for a few pulses until you reach the desired texture. Taste and adjust seasoning with a pinch of salt or more honey for sweetness or vinegar for brightness.

Thicken the sauce

Whisk the cornstarch with cold water to make a slurry. Slowly stir the slurry into the simmering sauce and cook 1–2 minutes until the sauce thickens and becomes glossy. Remove from heat and stir in sliced scallions and chopped cilantro (reserve a few scallion greens for garnish).

Coat the chicken

Return the roasted chicken to the skillet or plate and spoon the warm pineapple luau sauce generously over each piece, coating skin and sides. Let sit 2–3 minutes so flavors meld.

Serve the Luau Chicken over steamed jasmine or coconut rice. Garnish with remaining scallion greens, cilantro, and lime wedges on the side. Squeeze lime over chicken just before eating for extra brightness.