1-Getting started with this Hawaiian chicken recipe: Begin by whisking together the marinade ingredients in a large freezer bag or bowl, then reserve a quarter cup for basting later. This step ensures your chicken absorbs all that tropical goodness without any fuss.

2-Next, add the 2 pounds of boneless skinless chicken thighs to the rest of the marinade, seal it up, and let it sit in the fridge for 4 to 24 hours for maximum flavor. When it’s time to cook, you have options: grill at medium-high heat for 6-8 minutes per side, bake at 375 degrees F for 25-35 minutes, broil for about 6 minutes per side, sear on the stovetop for 4-5 minutes per side, or slow cook on low for 5-6 hours.

3-For example, if grilling, preheat to 375-400 degrees F, clean and grease the grates, then baste the chicken in the last few minutes for extra glaze. Always check that the internal temperature reaches 165-175 degrees F for safety and juiciness. For a simple dessert to follow, try our blueberry peach crisp that complements the fruity vibes of this meal.

4-In the slow cooker method, after cooking, shred the chicken and thicken the sauce with a cornstarch slurry for that perfect saucy finish. This detailed approach, including prep time of just 10 minutes and cook times varying from 15 to 35 minutes, makes it adaptable for students or seniors with packed schedules.