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Hawaiian Chicken & Fried Rice
...in your mind.
Hawaiian Chicken & Fried Rice

Hawaiian Chicken & Fried Rice

Simple ingredients make the most delicious, 'can't-stop-eating' chicken ever.

Serves 3-4



  • 1 cup pineapple juice
  • 1 cup soy sauce
  • 4 large garlic cloves, minced
  • 1 tablespoon finely minced ginger
  • 1/3 cup brown sugar
  • ½ cup sake - or sub with dry sherry, dry vermouth or white wine - or leave it out and it'll still be great
  • 6 boneless skinless chicken thighs


  • 2 tablespoons neutral oil
  • 2 – 7 ounce cooked rice packs like these, or about 3 cups cooked, cold day old rice
  • 3 tablespoons soy paste
  • 3 eggs, beaten
  • 1-2 tablespoons Sriracha
  • 4 green onions, white and light green parts finely chopped
  • Salt to taste



  1. In a large bowl or zippered bag combine the pineapple juice, soy, garlic, ginger, sugar and sake - mix well to dissolve sugar
  2. Add the chicken, making sure it's covered and refrigerate up to 8 hours
  3. When ready to cook, pour the marinating liquid into a small pot and bring to a full boil for 30 seconds, then remove from the heat and allow to cool
  4. Heat grill, griddle, pan or wherever you want to cook the chicken, add a little oil and put on the chicken
  5. Cook, turning often and basting with the cooled sauce once you get grill or griddle marks - cook to 175 degrees, then remove and cover with foil to keep warm
  6. Slice, and serve on top of the rice


  1. Heat oil in a griddle or pan to medium high, then add the rice - stir constantly about a minute to heat through - add the soy, and mix in
  2. Push rice to the side, add a little more oil then the eggs - stir to scramble until just getting firm, then mix into the rice
  3. Continue mixing while you add the sriracha and half the green onions
  4. Serve with the chicken and topped with remaining green onions