This sweet, juicy, Gluten-Free Hawaiian Chicken is the perfect chicken to whip up on a weeknight and throw on the grill. It’s super healthy and flavorful, and you can enjoy it guilt free.
Chicken is a fabulous source of protein. It’s so versatile, can be paired with so many different flavors and ingredients, and you can totally transform this meat into almost anything.
There’s almost nothing more disappointing than looking up a recipe for an easy weeknight dinner, and realizing that the recipe says that you should’ve started marinating the chicken eight to ten hours ago.
What other protien source can I make this with?
While chicken is my favorite for this recipe, you can also use salmon or tofu. If you use salmon I recommend baking it in the oven and finishing it off under the broiler.
Whenever that happens to me, I end up making the recipe anyway and getting disappointed that the flavor profile just isn’t really there. That won’t be the problem with this recipe, I promise to you.
Marinate this for an hour (only an hour!). I promise you’ll find something to do with the sixty minutes this chicken is sitting in the fridge.
Check the mail, emails, pour yourself a glass of wine, catch up on that show sitting in your Netflix Queue…the hour will be up in no time.
I can’t find gluten-free soy sauce, what else can I use?
I’ve used coconut aminos in this recipe several times. I usually find coconut aminos to be expensive in the store, with the exception of Trader Joes – they have their own label. You can also purchase it at a lower price on Amazon.
You can also get it ready the night before and let it marinade over night. I learned to make this recipe when I was in college on a tight budget.
It’s one of the few recipes for chicken that I was able to serve with countless different sides, making this a staple recipe then, and it’s continued to be a staple recipe through the years.
Chicken is such a great protein source and you can double or triple this recipe. It also is perfect if you are hosting a dinner or BBQ at hour house because of how easy it is to throw together. We’ve served this chicken many times and it never gets old.
You can serve it with teriyaki rice, grilled pineapple, a light citrus salad, or next to mashed potatoes. It’s such a versatile chicken dish, that you honestly can pair with almost anything. Any grain, starch, or side dish will perfectly compliment this chicken.
How do I know when the chicken is done?
Cut a small slit in the thickest part of the chicken. If the juice runs clear and the internal temperature is at least 165F, then yoy are good to go. I have a meat thermometer (affiliate link) so that I can always check the doneness of the chicken.
Just like myself, you’ll find this chicken recipe sitting in your personal recipe box for years to come, pulling it out more times than you’d think.
If you make this recipe please stop back by and let me know what you thought. Also, if you have any questions leave a comment and I will get back to you.