Hawaiian BBQ Chicken
This Hawaiian BBQ Chicken recipe features juicy, marinated chicken grilled to perfection with a sweet and tangy pineapple-soy BBQ marinade. It’s quick, easy, and perfect for summer cookouts or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Hawaiian
Ingredients
- 1 cup pineapple juice (fresh or canned)
- 1/4 cup soy sauce (use low-sodium if desired)
- 1/2 cup BBQ sauce (smoky-sweet preferred)
- 2 tablespoons brown sugar
- 3 cloves garlic, minced (or 1 tablespoon jarred garlic)
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 lbs boneless, skinless chicken thighs (or breasts)
- Fresh pineapple rings (optional, for grilling and garnish)
- Scallions or green onions, thinly sliced (for garnish)
- Sesame seeds (optional, toasted, for garnish)
Instructions
- In a large bowl, whisk together pineapple juice, soy sauce, BBQ sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes. Season with salt and black pepper to taste. Whisk until the sugar dissolves and the marinade is smooth.
- Place chicken thighs in a large zip-top bag or bowl. Pour in the marinade, seal or cover, and toss to coat evenly. Refrigerate for at least 30 minutes and up to 8 hours. Do not marinate overnight.
- Preheat your grill or grill pan to medium-high heat (about 400°F). Oil the grates lightly.
- Remove chicken from marinade, letting excess drip off. Discard used marinade. Grill chicken for 5–7 minutes per side, or until nicely charred and an instant-read thermometer registers 165°F in the thickest part.
- If using, grill pineapple rings for 1–2 minutes per side until caramelized and grill-marked.
- Transfer cooked chicken to a foil tray or plate and let rest for 5 minutes.
- Arrange chicken on a platter, top with grilled pineapple, sprinkle with scallions and sesame seeds, and drizzle with extra BBQ sauce if desired. Serve hot.
Notes
Do not marinate chicken for more than 8 hours, as the pineapple juice can make it mushy. For gluten-free, use tamari or coconut aminos and ensure BBQ sauce is gluten-free. Pat chicken dry before grilling for best grill marks. Rest chicken before slicing to retain juices. Double the marinade and reserve some (before adding chicken) for basting or drizzling. This marinade also works well with pork, shrimp, tofu, or cauliflower steaks.
Nutrition
- Serving Size: 1/6 of recipe (about 5-6 oz cooked chicken)
- Calories: 320
- Sugar: 13
- Sodium: 780
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 26
Keywords: Hawaiian BBQ chicken, grilled chicken, pineapple chicken, summer grilling, BBQ marinade, easy chicken recipe, backyard barbecue, gluten-free option, meal prep, family dinner