1-Step 1: Prepare the Marinade In a large freezer bag or bowl, whisk together 1/2 cup canned pineapple juice, 1/3 cup reduced sodium soy sauce, 1/3 cup packed light brown sugar, 1/4 cup Asian sweet chili sauce, 1/4 cup ketchup, 1 tablespoon Asian chili sauce, 1 teaspoon ground ginger, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper. This blend infuses the chicken with bold, Hawaiian flavors that make every bite exciting.

2-Step 2: Marinate the Chicken Reserve 1/4 cup of the marinade for basting later to add extra glaze during cooking. Add the 2 pounds of boneless skinless chicken thighs to the rest of the marinade, seal the bag or cover the bowl, and turn to coat evenly. Let it sit in the fridge for 4 to 24 hours for the best taste, but keep it to 12 hours if using chicken breasts to avoid texture problems.

3-Step 3: Choose Your Cooking Method Once marinated, pick from these easy options to cook your Tropical Hawaiian Chicken. Each method brings out the sweet and tangy pineapple sauce in its own way, with prep time around 10 minutes and cooking time varying based on your choice.

Grill: Heat your grill to medium-high, about 375-400°F, and clean the grates well. Grill the chicken for 6-8 minutes per side until it reaches 165-175°F inside, basting with the reserved marinade in the last 3 minutes for extra flavor.

Oven Bake: Preheat your oven to 375°F and line a baking sheet with foil, then spray it with cooking spray. Place the chicken thighs on the sheet without touching and bake for 25-35 minutes, flipping halfway and basting as needed, until it hits 165-175°F.

Oven Broil: Set your oven rack at the top and line a baking sheet with foil, lightly spraying it. Broil the chicken for 6 minutes per side, basting before and after flipping, until it reaches 165-175°F.

Stove: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until browned and at 165-175°F inside.

Crockpot: Grease your slow cooker, add the chicken and marinade, and cook on low for 5-6 hours or high for 3-4 hours. Shred the chicken, strain the liquid, thicken the sauce with a cornstarch slurry, and mix it back in for 20-30 more minutes on low.