Nora
Craving something sweet, smoky, and a little tropical? Grilled Hawaiian BBQ Chicken is your next must-try dish. With juicy chicken thighs charred to perfection and glazed with a sticky pineapple-infused BBQ sauce, it transforms your usual grilled dinner into a tropical vacation on a plate.
This recipe is a backyard BBQ star, ideal for warm weather dinners or when you just need a summery pick-me-up. The combination of grilled pineapple rings and tender chicken makes every bite irresistible. Let the flavors of the islands shine in your own kitchen with this super easy and flavor-packed meal.
Ingredients for this Grilled Hawaiian BBQ Chicken
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 teaspoon fresh grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Grilled pineapple slices (optional, but highly recommended)
- Chopped green onions for garnish
- Cooked white rice for serving
How To Make the Grilled Hawaiian BBQ Chicken
Step 1: Make the Marinade
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, and ginger. Reserve about 1/2 cup of this mixture for basting later.
Step 2: Marinate the Chicken
Place the chicken thighs in a large ziplock bag or shallow dish and pour the marinade over. Seal or cover and refrigerate for at least 1 hour, preferably overnight for the best flavor.
Step 3: Preheat and Grill
Preheat your grill to medium-high heat. Remove chicken from the marinade and let any excess drip off. Grill chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside has a nice char.
Step 4: Thicken the Reserved Sauce
Meanwhile, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce to a simmer. Stir in the cornstarch-water mixture and cook until thickened.
Step 5: Glaze and Finish
Brush the thickened sauce over the grilled chicken during the final 2 minutes of grilling. Grill pineapple slices for about 1-2 minutes per side until they have nice grill marks.
Step 6: Serve
Serve the grilled Hawaiian BBQ chicken over white rice with grilled pineapple on the side. Sprinkle with chopped green onions for a fresh finish.
What to Serve with Grilled Hawaiian BBQ Chicken
Pair this chicken with coconut rice or a fresh mango slaw for tropical flair. A side of grilled vegetables or a cucumber salad will add crunch and balance the sweetness of the BBQ glaze. Hawaiian rolls or sweet corn are also crowd-pleasing sides.
Top Tips for Perfecting Grilled Hawaiian BBQ Chicken
- Marinate overnight if time allows—it enhances flavor and tenderness.
- Use fresh pineapple juice for the most vibrant, tangy-sweet taste.
- Don’t skip thickening the sauce! It makes for a glaze that clings beautifully.
- Keep a close eye on the grill to avoid burning the sugars in the marinade.
Storage Instructions
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. You can also freeze the chicken (without pineapple) for up to 2 months. Thaw overnight before reheating.
FAQs
Hawaiian BBQ sauce is a tangy-sweet blend often made with pineapple juice, soy sauce, brown sugar, ketchup, garlic, and ginger. It has tropical undertones with a smoky finish.
Yes, you can substitute chicken breasts. Just keep in mind they cook faster and can dry out if overcooked, so monitor the temperature closely.
Not at all. The sauce is sweet and savory. If you’d like a little heat, add a dash of chili flakes or sriracha to the marinade.
Absolutely. You can pan-sear the chicken or bake it in the oven at 400°F until it reaches 165°F internal temperature. Just baste with sauce in the final minutes for that glossy finish.
Want More Chicken Dinner Ideas?
You might also like the Longhorn Parmesan Crusted Chicken, a cheesy restaurant-style favorite perfect for weeknights. Or check out Garlic Butter Shrimp Scampi Lasagna if you’re craving a rich seafood twist.
For something baked and creamy, I highly recommend Chicken Cordon Bleu Casserole. And if you’re in the mood for something bold and handheld, the Taco Ranch Bites are a sure hit.
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If you try this Grilled Hawaiian BBQ Chicken, I’d love to hear how it turned out. Did you grill the pineapple too? Or add a spicy twist?
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Grilled Hawaiian BBQ Chicken
Ingredients
Ingredients
- 1 cup BBQ sauce
- 20 ounce canned pineapple slices in juice NOT heavy syrup
- 1/4 cup less sodium soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons minced garlic
- 1 heaping teaspoon minced fresh ginger
- 2 pounds boneless skinless chicken breasts and thighs
- 2 tablespoons vegetable oil
- 4 pieces green onions thinly sliced
- 3 cups cooked long grain white rice
Instructions
- In a medium bowl, whisk together the BBQ sauce, 1/4 cup reserved pineapple juice (drained from the can), soy sauce, sesame oil, garlic, and ginger. This will be your marinade and basting sauce.
- Place the chicken breasts and thighs in a large resealable bag or shallow dish. Pour two-thirds of the marinade over the chicken, turning to coat. Seal and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for maximum flavor).
- Preheat your grill to medium-high heat and brush the grates with vegetable oil to prevent sticking.
- Remove chicken from the marinade and let excess drip off. Place on the grill and cook for about 5–6 minutes per side, brushing with the reserved marinade during the last few minutes. Grill until cooked through and internal temperature reaches 165°F.
- While the chicken grills, brush pineapple slices lightly with a bit of the reserved marinade and grill for 2–3 minutes per side, until caramelized and lightly charred.
- Remove chicken and pineapple from the grill. Let the chicken rest for a few minutes before slicing.
- Serve chicken and pineapple slices over bowls of fluffy white rice. Top with sliced green onions for a fresh crunch and extra color. Dig in and enjoy!