Wowie Maui Chicken
Take your taste buds on a tropical adventure with Wowie Maui Chicken, a sweet and savory dish brimming with island-inspired flavors. This easy-to-make recipe features tender, juicy boneless chicken thighs marinated in a vibrant blend of soy sauce, honey, lime juice, fresh ginger, and garlic, infused with a touch of sesame oil and a hint of red chili flakes for gentle heat. Sautéed with caramelized pineapple chunks and simmered in the flavorful marinade, this dish achieves the perfect balance of tangy, sweet, and umami notes. Garnished with scallions and sesame seeds, Wowie Maui Chicken is best served over fragrant jasmine rice for a meal that's as satisfying as it is stunning. Ideal for weeknight dinners or casual entertaining, this recipe is sure to bring the spirit of aloha to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1.5 cups pineapple chunks (fresh or canned, drained)
- 0.25 cups soy sauce
- 2 tablespoons honey
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic cloves (minced)
- 2 tablespoons lime juice
- 1 teaspoon sesame oil
- 0.5 teaspoons red chili flakes
- 2 stalks scallions (chopped)
- 1 tablespoon sesame seeds
- 2 tablespoons coconut oil (or vegetable oil)
- 4 cups cooked jasmine rice (for serving)
Instructions
In a medium mixing bowl, whisk together soy sauce, honey, grated ginger, minced garlic, lime juice, sesame oil, and red chili flakes to create a marinade.
Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
Remove the chicken from the marinade (reserving the marinade for later) and sear the chicken in the skillet for 3-4 minutes per side, or until golden brown. Cook in batches if necessary to avoid overcrowding the skillet.
Once all the chicken is seared, set it aside on a plate. Add the remaining tablespoon of coconut oil to the skillet and stir in the pineapple chunks. Sauté for 2-3 minutes until they begin to caramelize.
Pour the reserved marinade into the skillet and bring it to a simmer. Return the seared chicken to the skillet and reduce the heat to medium. Cover and cook for 10-12 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Remove the skillet from heat and sprinkle the chicken with chopped scallions and sesame seeds.
Serve the Wowie Maui Chicken over cooked jasmine rice. Add extra scallions or a lime wedge for garnish, if desired.
Nutrition Facts
Calories |
3408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 395.7 g | 144% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 71.6 g | ||
| Protein | 195.6 g | 391% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 315 mg | 24% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2654 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
