Description
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.
Instructions
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!
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.
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.
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.
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.
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!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: grilling
- Cuisine: American
Nutrition
- Serving Size: 6 oz chicken with sauce and pineapple
- Calories: 320
Keywords: hawaiian bbq chicken recipe, pineapple bbq chicken, tropical grilled chicken, sweet and savory chicken recipe, hawaiian plate lunch