This Hawaiian Bros Honolulu Chicken Recipe shows you how to make a homemade version of the popular plate lunch favourite. Bite-sized chicken thighs are marinated, seared and coated in a glossy, sweet and savoury garlic sauce, then finished with green onions and sesame seeds.
Like the restaurant dish, this version is mild and has no chilli heat. Serve it with white rice and macaroni salad for a traditional Hawaiian-style plate. You need about 15 minutes of prep, 2 hours of marinating and 20 minutes of cooking. The recipe makes 4 servings.
What Is Hawaiian Bros Honolulu Chicken?
Honolulu Chicken is one of the plate lunch proteins at Hawaiian Bros Island Grill. The restaurant describes it as savory chicken with garlic, green onions and sesame, and it comes with white rice and macaroni salad.
This homemade honolulu chicken recreates that flavour with a sweet and savoury glaze made from soy sauce, pineapple juice, brown sugar, garlic and ginger. It is a copycat recipe and not the restaurant’s exact proprietary formula.
If you enjoy making restaurant-inspired dishes at home, you may also like our Yard House Maui pineapple chicken recipe, which uses a similar tropical sweetness.
What Does Honolulu Chicken Taste Like?
The first flavour is savoury, from soy sauce and garlic. Brown sugar and pineapple juice add sweetness without making it taste like a dessert. Fresh ginger gives a gentle warmth and toasted sesame oil adds a nutty aroma.
The finished chicken should be glossy, mild and balanced. It should be sticky but not syrupy, and it should have no spicy kick.
Hawaiian Bros Honolulu Chicken Ingredients
All quantities below are for 4 servings. Measure the sauce ingredients before you start, because the glaze comes together quickly.
Ingredients for the Chicken
Chicken thighs are a good choice because they tend to stay juicy during high-heat cooking. Chicken breasts also work, but they need closer attention.
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces | 2 pounds (900 g) |
| Vegetable or canola oil | 2 tablespoons |
| Salt (optional) | ½ teaspoon |
| Freshly ground black pepper | 1 teaspoon |
Ingredients for the Honolulu Chicken Sauce
Use low-sodium soy sauce so you can control the saltiness. Taste the marinade before adding the chicken and adjust if needed.
| Ingredient | Quantity |
|---|---|
| Low-sodium soy sauce | ½ cup (120 ml) |
| Pineapple juice | ¼ cup (60 ml) |
| Packed brown sugar | ¼ cup (50 g) |
| Garlic cloves, minced | 4 |
| Fresh ginger, grated | 2 tablespoons |
| Rice vinegar | 2 tablespoons |
| Toasted sesame oil | 1 tablespoon |
| Black pepper | 1 teaspoon |
| Cornstarch | 2 tablespoons |
| Cold water (for the slurry) | 2 tablespoons |
Ingredients for Serving and Garnish
- 4 cups cooked white rice
- 4 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Hawaiian macaroni salad
- Optional: fresh pineapple chunks or steamed vegetables
How to Make Hawaiian Bros Honolulu Chicken
The process has two parts. First you marinate the chicken so it absorbs flavour. Then you sear it, thicken the sauce separately and toss everything together over low heat. Keeping the sauce separate from the searing step helps you get browned chicken and a glaze that clings instead of pooling.
Step 1: Prepare the Marinade
In a large bowl, whisk the soy sauce, pineapple juice, brown sugar, garlic, ginger, rice vinegar, sesame oil and black pepper. Stir until the sugar dissolves completely. Taste it. It should be salty, sweet, tangy and aromatic. If it tastes too salty, add 1 to 2 tablespoons more pineapple juice. If it is too sweet, add 1 teaspoon more rice vinegar.
Step 2: Marinate the Chicken
Cut the chicken into even, bite-sized pieces and add them to the bowl. Toss until every piece is coated. Cover and refrigerate for at least 2 hours. For deeper flavour, marinate for 4 to 8 hours. Do not go beyond 24 hours, because the salt and acid can make the meat soft.
When ready, lift the chicken out and let the extra liquid drip off. Keep the leftover marinade in the bowl for the sauce. Pat the chicken dry with paper towels so it browns properly.
Step 3: Prepare the Thickening Slurry
In a small bowl, mix the cornstarch and 2 tablespoons of cold water until smooth and free of lumps. Keep it near the stove.
Step 4: Sear the Chicken
Heat 1 tablespoon of oil in a large skillet or griddle over medium-high heat. Add half the chicken in a single layer and cook without stirring for 3 to 4 minutes, until the underside is golden brown. Turn the pieces and cook for another 3 to 4 minutes. Move the chicken to a plate and repeat with the remaining oil and chicken. Cooking in two batches stops the meat from steaming.
Step 5: Prepare the Honolulu Chicken Glaze
Pour the leftover marinade into a small saucepan and bring it to a full boil over medium heat. Because it touched raw chicken, it must boil before it can be used as a sauce. Whisk the slurry once more, then pour it in slowly while stirring. Reduce the heat and simmer for 2 to 3 minutes, until the sauce is thick enough to coat the back of a spoon.
Step 6: Coat the Chicken With Sauce
Return all the chicken to the skillet and reduce the heat to low. Pour in the glaze and toss gently for 1 to 2 minutes, until each piece looks glossy and evenly coated. Check the thickest piece with a food thermometer. It should read 165°F (74°C). If the sauce becomes too thick, stir in a tablespoon of water.
Step 7: Add Garnishes and Serve
Turn off the heat. Scatter the green onions and sesame seeds over the chicken. Serve right away over hot white rice, with macaroni salad on the side.
Best Cooking Methods for Honolulu Chicken
The skillet is the easiest way to make this recipe at home because it gives you good control over the heat and cooking time. A griddle or grill also works well if you prefer a slightly different cooking style and flavor.
Skillet Method
A large skillet browns bite-sized pieces quickly and lets you coat them in sauce in the same pan. Work in batches so the chicken sears instead of steaming.
Griddle Method
A flat griddle gives you plenty of space to cook the chicken in a single layer. Add the glaze only toward the end, because the sugar can burn on a hot surface.
Grill Method
Grill whole marinated thighs or breasts over medium-high heat for about 6 to 8 minutes per side, depending on thickness, until they reach 165°F (74°C). Rest them briefly, chop them and toss them with the cooked glaze.
Tips for the Best Hawaiian Bros Honolulu Chicken
These tips solve the most common problems with this style of sticky glazed chicken.
- Use chicken thighs for a juicier result.
- Pat the chicken dry before searing, as wet meat will not brown.
- Avoid overcrowding the pan.
- Marinate the chicken in the refrigerator and never on the counter.
- Boil any marinade that touched raw chicken before using it as sauce.
- Add the glaze near the end and keep the heat low, because brown sugar burns quickly.
- Add green onions and sesame seeds just before serving to keep them fresh and bright.
- Use low-sodium soy sauce to control the saltiness.
What to Serve With Honolulu Chicken?
Honolulu Chicken tastes great with simple side dishes that balance its sweet and savory flavor. Serve it with steamed white rice, Hawaiian macaroni salad, grilled vegetables, or fresh pineapple for a filling meal that is easy to prepare at home.
White Rice
Steamed white rice is the classic base. Its mild flavour balances the sweet and savoury glaze and soaks up extra sauce. For a more fragrant option, try our saffron basmati rice recipe.
Hawaiian Macaroni Salad
Creamy macaroni salad is the traditional plate lunch partner. Its soft, cool texture contrasts well with the warm, sticky chicken.
Vegetables and Other Sides
These are optional, but they add freshness and balance the richness.
- Steamed broccoli or carrots.
- Cucumber salad.
- Fresh pineapple chunks.
- A crunchy slaw, such as this sumac cabbage slaw.
- Hawaiian sweet rolls, for turning leftover chicken into small sandwiches.
Ingredient Substitutions for Honolulu Chicken
Substitutions can change the sweetness, texture or flavour of the sauce, so the result will not be identical.
| Original ingredient | Possible substitute | Note |
|---|---|---|
| Chicken thighs | Chicken breasts | Cook carefully to avoid dryness |
| Soy sauce | Tamari | Suitable for a gluten-free version |
| Pineapple juice | Orange juice with a little lime juice | Gives a similar sweet and tangy taste |
| Brown sugar | Honey | Use the same amount for a softer glaze |
| Rice vinegar | Apple cider vinegar | Use half the amount, as it is stronger |
| Cornstarch | Arrowroot powder | Use the same amount |
For a gluten-free version, check the labels on the soy sauce and every other packaged ingredient.
How to Store and Reheat Honolulu Chicken?
Store leftover Honolulu Chicken in an airtight container in the refrigerator to keep it fresh. When you are ready to eat, reheat it in a skillet over low heat or in the microwave until heated through. Add a little water if the chicken looks dry.
Storing Leftovers
Refrigerate leftovers promptly in an airtight container. Store the chicken and rice separately when possible so the rice does not absorb too much sauce. Use refrigerated leftovers within 3 to 4 days.
Reheating Without Drying Out the Chicken
Reheat in a skillet over low heat with 1 to 2 tablespoons of water or pineapple juice to loosen the glaze. You can also microwave it in short intervals, stirring between each one. Heat until the chicken is hot throughout.
Can You Freeze Honolulu Chicken?
Yes. Freeze the cooked chicken and sauce together in a freezer-safe container for up to 2 to 3 months. Thaw it overnight in the refrigerator before reheating. The sauce may thicken, so add a little liquid to restore its consistency.
Common Mistakes to Avoid
- Skipping the marinade: A short soak only flavours the surface. Marinate for at least 2 hours.
- Adding wet chicken to a crowded pan: Pat the pieces dry and cook in batches.
- Using raw marinade as a finishing sauce: Always boil it first.
- Thickening the glaze too early: Cook the chicken first, then thicken and combine.
- Cooking the sugary sauce over high heat: Keep the heat low when glazing. If it smells bitter, add a splash of water.
- Overcooking chicken breasts: Remove them at 165°F (74°C) using a thermometer.
- Adding too much cornstarch: If the sauce turns gluey, stir in a little water to loosen it.
Frequently Asked Questions
Is Hawaiian Bros Honolulu Chicken Spicy?
No. The restaurant describes it as savory, garlic-forward chicken with green onions and sesame, and it is not a spicy option.
Can I Use Chicken Breasts Instead of Thighs?
Yes, but breasts dry out faster. Pound them to an even thickness, marinate them and cook until they reach 165°F (74°C).
How Long Should I Marinate the Chicken?
Marinate for at least 2 hours in the refrigerator. Cold storage keeps the raw chicken safe while it absorbs flavour. For best results, use 4 to 8 hours and do not exceed 24 hours.
Can I Make Honolulu Chicken Without Pineapple Juice?
Yes. Orange juice with a small splash of lime juice or rice vinegar gives a similar sweet and tangy balance, although the flavour will change slightly.
Can I Make Hawaiian Bros Honolulu Chicken in a Slow Cooker?
It is possible, but the texture will be softer than seared or griddle-cooked chicken. Cook the chicken in the marinade on low until tender, then stir in the cornstarch slurry near the end and thicken on high.
Can I Prepare Honolulu Chicken Ahead of Time?
Yes. Marinate the chicken up to 24 hours ahead. You can also cook the chicken with the sauce, refrigerate it and reheat gently before serving.
Is This the Exact Hawaiian Bros Recipe?
No. It is a homemade copycat inspired by the flavour profile the restaurant describes. The restaurant’s exact sauce and method are not public.
Final Thoughts
This Hawaiian Bros Honolulu Chicken Recipe gives you juicy chicken coated in a sweet and savory garlic glaze, using a simple cooking method that is easy to follow at home.
The two steps that matter most are browning the chicken well to build flavor and thickening the sauce separately so it coats every piece evenly. Take your time while cooking, and avoid adding the sauce too early to keep the chicken from becoming too soft.
Serve it with steamed white rice and Hawaiian macaroni salad for a filling Hawaiian-style plate lunch at home. You can also add grilled pineapple or steamed vegetables to complete the meal. If you enjoy trying restaurant-inspired dishes in your own kitchen, visit Gourmet City Seafood Buffet for more recipe ideas and food inspiration.
