hawaiian bbq chicken recipe: Why This Dish Will Impress Your Guests

The evening sun was setting over our little yellow farmhouse when I first experimented with this Hawaiian BBQ chicken recipe. The windows were open, letting in that perfect summer breeze while my daughter Lila “helped” by arranging pineapple slices into smiley faces. There’s something magical about the combination of sweet tropical flavors and smoky barbecue that transforms ordinary chicken into something extraordinary. After years of bringing this dish to neighborhood potlucks and family gatherings, I can confidently say it’s become my most requested recipe – the one that has friends texting at midnight asking, “Can I please get that Hawaiian chicken recipe?”

If you’ve been searching for a crowd-pleasing dish that doesn’t require culinary school skills (trust me, I’m just a self-taught home cook who learns “one kitchen mistake at a time”), you’ve found it. This Hawaiian BBQ chicken recipe balances sweet pineapple, tangy soy sauce, and smoky barbecue flavors in a way that makes dinner feel like a little vacation – even if the only trip you’re taking is from the kitchen to the patio.

Why You’ll Love This Recipe

There are recipes we make because we have to get dinner on the table, and then there are recipes we make because they bring us joy. This Hawaiian BBQ chicken falls firmly in the second category. Here’s why you’ll be adding it to your regular rotation:

• Simple ingredients: Everything can be found at your regular grocery store—no hunting down specialty items.
• Make-ahead friendly: Marinate overnight for even more flavor and less day-of prep.
• Versatile cooking methods: Works beautifully on the grill, in the oven, or even in a slow cooker.
• Kid-approved: My picky 3-year-old Caleb, who typically “only eats things that are white or covered in ketchup,” cleans his plate when I make this.
• Impressive presentation: The caramelized glaze and pineapple garnish make it look like you spent hours in the kitchen (our little secret that you didn’t!).

Like my 7-layer taco salad recipe, this dish is perfect for both everyday family dinners and special occasions when you want to impress without stressing.

Ingredients

For the Marinade:

• ¾ cup pineapple juice (from canned pineapple rings)
• ⅓ cup soy sauce (low-sodium works fine)
• ¼ cup brown sugar, packed
• 3 tablespoons ketchup
• 3 garlic cloves, minced (or 1 tablespoon pre-minced)
• 1 tablespoon ginger, freshly grated (or 1 teaspoon ground)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• ½ teaspoon black pepper

For the Chicken:

• 2 pounds boneless, skinless chicken thighs (or breasts if preferred)
• 1 can (20 oz) pineapple rings in juice (you’ll use the juice in the marinade)
• ½ cup barbecue sauce (I use a sweet and smoky variety)
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (optional, for garnish)

Substitution Tips:

• Out of pineapple juice? Orange juice with a splash of lemon works in a pinch.
• Coconut aminos make a great soy-free alternative if you’re avoiding soy.
• Maple syrup can replace brown sugar for a different flavor profile.
• Fresh pineapple works beautifully if you have it—just buy some juice separately for the marinade.

Timing

• Prep time: 15 minutes
• Marinating time: 2 hours minimum (overnight is better)
• Cook time: 25-30 minutes
• Total time: 3 hours (including minimum marinate time)

Step-by-Step Instructions

Step 1: Prepare the Marinade

In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, olive oil, apple cider vinegar, and black pepper until the sugar dissolves. The mixture should look glossy and smell absolutely divine—that tropical-meets-savory aroma is what vacation dreams are made of!

Step 2: Marinate the Chicken

Place chicken thighs in a large zip-top bag or shallow dish. Pour approximately ¾ of the marinade over the chicken, reserving about ¼ cup for basting later. Seal the bag, removing as much air as possible, and gently massage to ensure all pieces are coated. (If using a dish, cover with plastic wrap.)

Refrigerate for at least 2 hours, but preferably overnight. This is where the magic happens—all those flavors melding together and infusing into the chicken. I usually prepare this the night before while cleaning up after dinner, which makes the next day’s meal prep so much easier.

Step 3: Prepare for Cooking

When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 20 minutes. This helps it cook more evenly. Preheat your grill to medium-high heat (about 375-400°F) or your oven to 425°F.

Drain the pineapple rings, reserving a few tablespoons of juice to mix with your barbecue sauce.

Step 4: Make the BBQ Glaze

In a small saucepan, combine the barbecue sauce with the reserved marinade and the additional pineapple juice. Bring to a simmer over medium-low heat for about 5 minutes, allowing it to thicken slightly. This creates a beautiful glaze that will caramelize perfectly on the chicken.

Step 5: Grill or Bake the Chicken

For Grilling:
Oil the grill grates well to prevent sticking. Place chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F. During the last few minutes of cooking, brush with the BBQ glaze and add pineapple rings to the grill until they get those beautiful grill marks.

For Baking:
Place chicken in a baking dish, pour half the glaze over the top, and arrange pineapple rings around or on top of the chicken. Bake at 425°F for 25-30 minutes, basting with the remaining glaze halfway through, until chicken reaches 165°F internally.

Step 6: Final Glazing and Garnish

Once the chicken reaches the proper temperature, give it one last brush with the glaze. Transfer to a serving platter with the grilled pineapple rings. Sprinkle with sliced green onions and sesame seeds before serving.

Let the chicken rest for 5 minutes before serving—this helps keep all those delicious juices inside where they belong!

Cooking Tips

After making this Hawaiian BBQ chicken recipe dozens of times (and working through a few “learning experiences”), here are my best tips for perfect results:

• Thinner chicken cooks more evenly. If using chicken breasts instead of thighs, consider pounding them to an even thickness.
• Don’t rush the marinating. The longer it marinates, the more flavor penetrates the meat—overnight is ideal.
• Watch the sugar content. The brown sugar and pineapple can burn quickly, so keep an eye on your grill temperature.
• Use a meat thermometer. It’s the only foolproof way to ensure chicken is perfectly cooked without drying out.
• Line your baking dish with foil. The sticky glaze makes cleanup easier if you take this simple step.
• Reserve fresh garnishes until serving. Add the green onions at the last minute to keep them bright and crisp.

A Taste of the Islands (My Personal Story)

The first time I made this Hawaiian BBQ chicken was for Eric’s birthday five years ago. We had canceled our actual trip to Hawaii when I was seven months pregnant with Lila, so I decided to bring a little bit of the islands to our backyard instead. I decorated our patio with those kitschy dollar store leis and played ukulele music through our portable speaker.

The chicken was such a hit that it became our “special occasion” meal. Now, whenever we need a little escape from everyday life but can’t actually get away, I make this dish. Lila calls it “vacation chicken,” and honestly, that’s the perfect name for it. One bite, and you’re transported somewhere warm, beautiful, and relaxed—even if you’re just sitting at your kitchen table on a Tuesday night.

Nutritional Information

While I’m all about enjoying food without overthinking every calorie (life’s too short!), it’s helpful to know what you’re eating:

• Calories: Approximately 320 per serving (6 oz chicken with sauce)
• Protein: 29g
• Carbohydrates: 21g
• Fiber: 1g
• Sugar: 18g (mostly from the pineapple and sauce)
• Fat: 14g

Beyond just the numbers, this Hawaiian BBQ chicken offers some real nutritional benefits:

• Pineapple contains bromelain, an enzyme that aids digestion
• Ginger provides anti-inflammatory compounds
• Garlic offers immune-boosting properties
• Chicken thighs provide iron and zinc along with protein

Healthier Alternatives

Need to adjust this recipe for different dietary preferences? Here are some modifications that still deliver on flavor:

• Lower sugar version: Reduce brown sugar to 2 tablespoons and use a sugar-free barbecue sauce
• Gluten-free option: Substitute tamari for soy sauce
• Paleo/Whole30: Use coconut aminos instead of soy sauce, omit the brown sugar, and use a compliant barbecue sauce
• Lower carb: Serve over cauliflower rice instead of regular rice
• Vegetarian adaptation: Use the same marinade and glaze on firm tofu or tempeh

Serving Suggestions

This Hawaiian BBQ chicken truly shines when paired with the right sides. Here are my family’s favorites:

• Coconut rice: Cook jasmine rice with half coconut milk, half water
• Macaroni salad: For an authentic Hawaiian plate lunch experience
• Grilled vegetables: Zucchini, bell peppers, and onions pick up the same delicious grill flavors
• Fresh mango salsa: The tropical flavors complement the chicken beautifully
• Cornbread: The slight sweetness pairs wonderfully with the tangy BBQ sauce

For drinks, nothing beats a simple pineapple-infused iced tea or, for the adults, a mai tai or light beer.

Common Mistakes to Avoid

Even the most foolproof recipes can go sideways sometimes. Here are some pitfalls to avoid:

• Skipping the marinade time: This is where all the flavor develops—don’t rush it!
• Cooking at too high heat: The sugar in the marinade can burn before the chicken is cooked through.
• Using only breast meat: While it works, thighs are more forgiving and stay juicier.
• Not patting the pineapple dry: Excess moisture prevents those beautiful grill marks from forming.
• Basting too early: Apply the sticky glaze during the last few minutes of cooking to prevent burning.

Storing & Reheating Tips

One of the things I love about this Hawaiian BBQ chicken recipe is that it reheats beautifully for lunches throughout the week:

• Refrigeration: Store leftover chicken and pineapple in an airtight container for up to 4 days.
• Freezing: The cooked chicken freezes well for up to 3 months—just skip freezing the pineapple.
• Reheating: For best results, reheat gently in a covered skillet with a splash of water or pineapple juice to maintain moisture.
• Repurposing leftovers: Shred cold leftover chicken for Hawaiian BBQ chicken tacos or wraps the next day.

FAQs

Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work wonderfully, though they may cook a bit faster and can dry out more easily. Consider pounding them to even thickness or using a meat thermometer to ensure they reach 165°F without overcooking.

Can I make this in a slow cooker?
Yes! Place the marinated chicken in a slow cooker, add the pineapple chunks, and cook on low for 4-5 hours. The sauce won’t reduce as much, so you may want to thicken it separately on the stovetop before serving.

Is this recipe too sweet for people who don’t like sweet main dishes?
The sweetness is balanced by the soy sauce, vinegar, and garlic. If you’re concerned, reduce the brown sugar to 2 tablespoons and choose a less sweet barbecue sauce.

Final Thoughts

This Hawaiian BBQ chicken recipe has saved countless dinner parties and family meals at our little yellow farmhouse. It’s that perfect blend of special enough for company but easy enough for a weeknight—the culinary equivalent of your favorite dress that can be dressed up or down depending on the occasion.

What I love most about cooking is how it brings people together, creating memories around the table. This dish, with its tropical flavors and beautiful presentation, seems to spark joy and conversation every time I serve it. Whether you’re making it for a quiet family dinner or a backyard gathering with friends, I hope this Hawaiian BBQ chicken becomes a favorite in your recipe collection too.

If you try it, I’d love to hear how it turns out! And if you’re looking for more crowd-pleasing recipes, be sure to check out my delightful salmon belly recipe for another dish that’s sure to impress.

Until next time, happy cooking from my kitchen to yours!

Print