Name: Hawaiian Bros Molokai Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken thighs; ½ cup store-bought teriyaki marinade (optional, for marinating); ¼ cup teriyaki sauce, for glazing -plus extra as needed; ¼ cup sweet chili sauce (Mae Ploy recommended); 1–2 teaspoons Sriracha, to taste; Butter or nonstick spray, for the pan; Cooked white rice, to serve

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If you’ve ever ordered the Molokai Chicken at Hawaiian Bros and wondered what’s actually in that sticky-sweet, slightly spicy glaze, you’re not alone.

This copycat Hawaiian Bros Molokai Chicken recipe recreates the flavor using the two ingredients fans and former employees consistently point to: teriyaki sauce and sweet chili sauce, with a touch of Sriracha for heat.

Boneless chicken thighs are seared and chopped on a hot flat-top (or skillet), glazed in bubbling teriyaki, then finished with sweet chili sauce for that signature glossy, caramelized coating. Served over white rice with a side of macaroni salad, it’s an easy weeknight dinner that tastes like a trip to the islands.

Table of Contents

What Does Molokai Chicken Taste Like?

Molokai Chicken is sweet, savory, and just a little spicy, with a sticky, caramelized glaze that clings to every bite. The teriyaki base brings a deep, salty-sweet soy flavor, while the sweet chili sauce adds a fruity sweetness with a mild, tangy heat underneath.

A touch of Sriracha gives it a gentle kick that builds rather than overwhelms. Because the chicken is chopped and tossed right on the hot pan, the edges develop deep caramelized, slightly charred bits that add a smoky depth to every forkful -balanced out by fluffy white rice underneath.

Ingredients & Kitchen Equipment

Ingredients

2 lbs boneless, skinless chicken thighs
½ cup store-bought teriyaki marinade (optional, for marinating)
¼ cup teriyaki sauce, for glazing -plus extra as needed
¼ cup sweet chili sauce (Mae Ploy recommended)
1–2 teaspoons Sriracha, to taste
Butter or nonstick spray, for the pan
Cooked white rice, to serve

Kitchen Utensils

Flat-top griddle, cast iron skillet, or large nonstick pan
Sharp knife and cutting board
Spatula or metal scraper (for chopping chicken on the pan)
Tongs
Meat thermometer
Measuring cups and spoons
Small bowl (for marinating, if using)
Rice cooker or pot (for the rice)

Preparation Time, Cooking Time & Servings

Marinate Time (optional): A few hours
Prep Time: 5–10 minutes
Cook Time: 15 minutes
Total Time: 20–25 minutes (plus optional marinating)
Servings: 4–5
Difficulty: Easy

How to Make Hawaiian Bros Molokai Chicken

Step 1 – Marinate the Chicken (Optional)

For the best flavor, soak the chicken thighs in teriyaki marinade for a few hours before cooking. Use marinade rather than sauce here -marinades are formulated to penetrate the meat, while sauce is meant for glazing on top. This step is optional, but it noticeably deepens the flavor.

Step 2 – Heat the Pan

Heat a flat-top griddle, cast iron skillet, or large pan over medium-high heat until hot but not smoking. Add butter or a spray of nonstick oil to coat the surface.

Step 3 -Cook and Chop the Chicken

Add the chicken thighs to the hot pan. You can chop them into bite-sized pieces right on the pan as they cook -just like they do at the restaurant -or cut them into pieces beforehand if that’s easier for you.

Step 4 -Glaze with Teriyaki

Once the pan is hot and the chicken is cooking, pour the teriyaki sauce around and over the chicken. It will bubble up quickly, so watch closely and toss the chicken through the sauce so every piece gets coated.

Teriyaki sauce has a high sugar content and can go from perfectly caramelized to burnt in seconds once it hits a hot pan. Stay at the stove during this step and keep the chicken moving.

Step 5 -Repeat the Glaze

Add more teriyaki and repeat the glazing process 2–3 times, tossing the chicken each time, until the pieces are deeply glazed and a dark golden brown -but not burnt.

Step 6 -Finish with Sweet Chili and Sriracha

Add the sweet chili sauce and Sriracha to the pan. Scrape up any caramelized bits stuck to the bottom and stir them into the sauce -that’s where a lot of the concentrated flavor lives. Toss until the chicken is fully coated in a glossy, sticky glaze.

Step 7 -Check Doneness and Serve

Confirm the chicken has reached an internal temperature of 165°F (75°C). Serve hot over a bed of white rice, with macaroni salad on the side if you’d like the full Hawaiian Bros plate experience.

Customization & Serving Ideas for Molokai Chicken

1. Serve It as a Full Plate Lunch

Round out the meal the way Hawaiian Bros does -a scoop of white rice, your Molokai chicken, and a generous scoop of macaroni salad on the same plate. This classic “plate lunch” format is a Hawaiian staple and makes the meal feel complete. For a more flavorful rice base, serve the chicken over our Garden Vegetable Rice Recipe instead of plain white rice for added vegetables, texture, and savory flavor.

2. Make a Quick Copycat Macaroni Salad

A simple version combines cooked macaroni with mayonnaise, a splash of apple cider vinegar, grated onion, a pinch of sugar, salt, and pepper. Some home cooks stir in a spoonful of teriyaki sauce for a darker color closer to the restaurant version, or blend in a little canned tuna for extra umami. For a tested, detailed version, search out an “Authentic Hawaiian Macaroni Salad” recipe to pair alongside this chicken.

3. Swap Chicken Thighs for Chicken Breast

While thighs are the traditional cut here and stay juicier on a hot flat-top, boneless chicken breast works in a pinch. Just watch the cook time closely, since breast meat dries out faster and won’t have the same richness as thigh meat.

4. Adjust the Heat Level to Your Taste

Start with 1 teaspoon of Sriracha and taste before adding more. If you prefer it milder, leave the Sriracha out entirely and let the sweet chili sauce carry the dish. Spice lovers can push it up to 2 teaspoons or add a dash of chili garlic sauce.

5. Add Grilled Pineapple on the Side

A few rings of grilled or pan-seared pineapple alongside the chicken lean into the sweet-savory profile of the dish and add a juicy, caramelized contrast that pairs naturally with the teriyaki glaze.

6. Top with Green Onion and Sesame Seeds

A sprinkle of sliced green onion and toasted sesame seeds right before serving adds color, crunch, and a nutty finishing note that rounds out the sticky glaze.

7. Turn Leftovers into a Rice Bowl or Musubi

Chopped leftover Molokai chicken makes a fantastic rice bowl topped with extra sauce and pickled vegetables, or can even be pressed into a Spam musubi–style snack using nori and sticky rice for a fun, portable lunch.

Tips for the Perfect Molokai Chicken

1. Don’t Skip the Marinating Step If You Have Time

While optional, marinating the chicken thighs for even a couple of hours noticeably deepens the flavor compared to skipping straight to the glazing step. If you’re short on time, even 30 minutes helps.

2. Use Thighs, Not Breast, for the Most Authentic Texture

Chicken thighs stay juicy and tender even after being seared, chopped, and tossed repeatedly in hot sauce on the pan -something chicken breast struggles to do without drying out.

3. Get the Pan Truly Hot Before Adding Chicken

A properly hot pan is what creates those deep caramelized edges that define the dish. If the pan isn’t hot enough, the chicken will steam instead of sear, and you’ll miss out on that signature flat-top char.

4. Watch the Teriyaki Closely Once It Hits the Pan

Teriyaki sauce bubbles up and reduces fast due to its sugar content. Stay close, toss frequently, and pull the pan off the heat briefly if it looks like it’s catching too quickly.

5. Glaze in Stages Rather Than All at Once

Adding the teriyaki in 2–3 smaller additions -letting each one bubble and cling to the chicken before adding more -builds a thicker, more lacquered glaze than dumping it all in at once.

6. Add the Sweet Chili Sauce at the End, Not the Start

Finishing with sweet chili sauce (rather than cooking it the whole time) keeps its bright, fruity flavor intact and prevents it from burning or turning overly sticky and dark before the chicken is even done.

7. Always Confirm Doneness with a Thermometer

Because the chicken is chopped into smaller, uneven pieces on the pan, it’s easy to misjudge doneness by color alone. Check with a meat thermometer and confirm the chicken has reached 165°F (75°C) before serving.

Storage & Reheating Guidance

Store leftover Molokai chicken in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium heat with a splash of water or extra teriyaki sauce to loosen the glaze, or microwave in short bursts until warmed through.

Frequently Asked Questions About Hawaiian Bros Molokai Chicken

Here, we’ve got you covered with some common questions that people often ask.

Is this the official Hawaiian Bros Molokai Chicken recipe?

No -this is a copycat recipe pieced together from former employees and fans on community forums who asked staff about the ingredients directly. Hawaiian Bros has not published its official recipe, and the restaurant’s sauce is made to its own proprietary formula. This version aims to get close to the original flavor using accessible store-bought ingredients.

What sweet chili sauce should I use for Molokai Chicken?

Mae Ploy is the brand most often mentioned by people who’ve tried to recreate this dish, and it’s widely available at Asian grocery stores and online. Any good-quality Thai-style sweet chili sauce will work as a substitute.

Can I use chicken breast instead of chicken thighs?

You can, though chicken thighs are the traditional cut and hold up better to the high-heat, repeated glazing process without drying out. If using breast, reduce the cooking time slightly and watch it closely.

Is marinating the chicken necessary?

No, marinating is optional. It adds extra flavor if you have the time, but the dish still turns out well if you skip straight to cooking and glazing the chicken on the pan.

What’s traditionally served alongside Molokai Chicken?

White rice and a scoop of macaroni salad are the classic pairing, served together as a Hawaiian-style “plate lunch.” The creamy, tangy macaroni salad helps balance the sweet, sticky glaze on the chicken.

Why do some versions add sweet chili sauce during cooking and others after?

Accounts differ slightly -some say the sauce is glazed on during cooking, while others say it’s added after. This recipe combines both approaches by glazing with teriyaki first, then finishing with sweet chili sauce off the heat, which keeps the sweet chili’s bright flavor intact.

How spicy is Molokai Chicken?

It’s only mildly spicy by default. The sweet chili sauce has a gentle heat, and the small amount of Sriracha adds a bit more warmth, but the overall flavor leans sweet and savory rather than fiery. Adjust the Sriracha up or down to suit your spice tolerance.

Yield: 5