Tangy Hawaiian Hibiscus Glazed Chicken with Pineapple Relish
Juicy chicken thighs, marinated with a hibiscus-infused glaze, paired with a vibrant pineapple relish.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Season chicken
Season chicken thighs with salt and pepper.
Tip: Do not over-marinate the chicken to prevent it from becoming too acidic.
- 2
Simmer hibiscus
In a saucepan, combine hibiscus flowers and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 3
Finish glaze
Strain the mixture, then stir in honey, soy sauce, and apple cider vinegar. Let cool.
Tip: For an extra tangy flavor, add a splash of lime juice to the glaze.
Preparing the Pineapple Relish
- 1
Combine ingredients
In a bowl, combine pineapple, red bell pepper, red onion, and chopped cilantro.
- 2
Add lime and salt
Drizzle lime juice over the mixture and add salt to taste.
- 3
Chill relish
Mix well and refrigerate until ready to serve.
Tip: Prepare the relish at least 30 minutes ahead to enhance its flavors.
How to Make Tangy Hawaiian Hibiscus Glazed Chicken with Pineapple Relish
Total time: 2 h 20 min · Yields 4 servings
- 1
Grill the Chicken
Preheat the grill to medium heat, brush with oil, and grill chicken, basting with glaze.
- 2
Caramelize the Glaze
In the last 5 minutes of cooking, increase heat to caramelize and crisp the skin.
Chef's Tips
Further reading
Frequently asked questions
Can I use chicken breast instead of thighs?
Yes, you can, but adjust cooking time to prevent drying out.
How do I store leftover chicken?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make the pineapple relish ahead of time?
Absolutely, prepare it a day ahead to let the flavors meld.
Is there a substitute for hibiscus flowers?
You can use cranberry juice concentrate as a substitute for a similar tartness.
How can I make this dish spicier?
Add finely chopped jalapeños to the pineapple relish or a pinch of cayenne in the glaze.
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