Hawaiian BBQ Chicken Recipe

If you’re craving something bursting with tropical flavor and finger-licking good sauce, you absolutely have to try this Hawaiian BBQ Chicken recipe. It’s a fantastic fusion of smoky, sweet, and tangy notes that will transport your taste buds straight to a sun-drenched island getaway. Juicy chicken thighs marinated in a vibrant pineapple-soy blend, grilled to perfection, and finished with caramelized pineapple rings make this dish a guaranteed crowd-pleaser for any occasion.

Ingredients You’ll Need

This dish looks like a handful of simple pantry and fresh ingredients, but each one plays a crucial role in creating that iconic Hawaiian BBQ Chicken flavor. From the savory depth of soy sauce to the sweetness of pineapple and brown sugar, every ingredient adds a unique layer to the taste and texture.

• 2 lb chicken thighs, boneless, skinless: These juicy, tender cuts soak up marinade beautifully—feel free to swap in breasts or a mix for variety.
• 3 Tbsp fresh cilantro, chopped: Adds a fresh, herbaceous brightness and perfect garnish on top.
• 3 green onions, chopped: Lends a sharp, vibrant crunch that complements the richness of the chicken.
• 20 oz can pineapple rings + ¾ cup juice: The star of the show—sweet, tangy pineapple juice tenderizes while the rings caramelize wonderfully on the grill.
• ⅓ cup soy sauce (low sodium preferred): Provides the essential umami backbone and seasoning to the marinade.
• 1 Tbsp sesame oil: Brings a subtle nuttiness that rounds out the flavors perfectly.
• 2 cloves garlic, minced (or 1 tsp garlic powder): Gives an aromatic punch that enhances the overall profile.
• 1 Tbsp fresh ginger, minced: Adds zing and warmth, balancing sweetness with its slight bite.
• 3 Tbsp brown sugar: Sweetens and helps create a sticky, irresistible glaze.
• ⅓ cup ketchup: Builds depth and tanginess, tying the marinade together beautifully.
• 2 tsp tomato paste: Concentrates tomato flavor for richness and color without overpowering.
• ½ tsp red pepper flakes: Just enough heat to awaken the palate, bringing exciting contrast to the sweetness.
• ½ tsp nutmeg: Offers a subtle earthy warmth that you might not expect but love.
• ¼ tsp chili powder: Adds a mild smoky spice to deepen the overall flavor complexity.
• Long grain white rice: The perfect base to soak up all the juicy drippings and sauce.
• Avocado slices: Creamy and cool, they make a lovely textural counterbalance on the plate.

How to Make Hawaiian BBQ Chicken

Step 1: Prepare the Hawaiian BBQ Marinade

Start by whisking together pineapple juice, soy sauce, sesame oil, garlic, ginger, brown sugar, ketchup, tomato paste, red pepper flakes, nutmeg, and chili powder in a bowl. This vibrant mixture is the heartbeat of the Hawaiian BBQ Chicken, blending tropical sweetness with savory spices to ensure every bite is bursting with flavor.

Step 2: Marinate the Chicken

Pat the chicken thighs dry for better marinade absorption, then toss them in a large ziplock bag or bowl with half of the marinade. Coat each piece thoroughly before sealing and refrigerating for at least 20 minutes — or ideally up to 24 hours if you have the time. This step infuses your chicken with that luscious tangy-sweet goodness.

Step 3: Prepare Your Grill

When it’s time to cook, preheat your grill to medium heat. Be sure to brush and clean the grates to prevent sticking and get those gorgeous grill marks that add both flavor and appeal to the chicken.

Step 4: Simmer the Remaining Marinade

While the grill heats up, pour the leftover marinade into a small saucepan and bring it to a simmer. Allow it to reduce and thicken slightly for 5 to 10 minutes—this intensified glaze is what you’ll baste onto the chicken during grilling for extra sticky, caramelized perfection.

Step 5: Grill the Chicken and Pineapple Rings

Place the marinated chicken on the grill (discard the marinade used on the raw chicken) and grill for about 8 to 10 minutes per side, flipping frequently to avoid burning. Baste liberally with the thickened marinade as it cooks. For the last 4 minutes, add the pineapple rings to the grill so they get beautifully caramelized and smoky.

Step 6: Rest and Serve

Once cooked through to an internal temperature of 165ºF, let the chicken rest for about 5 minutes to lock in juices. Then serve it up over fluffy rice or on a fresh salad, topped with grilled pineapple rings, chopped cilantro, and green onions. Don’t forget a few creamy avocado slices on the side for that phenomenal flavor combo.

How to Serve Hawaiian BBQ Chicken

Garnishes

Chopped fresh cilantro and green onions are not just pretty—they add bursts of freshness and color that make this Hawaiian BBQ Chicken really pop. The herbs also brighten the palate and give a fresh contrast to the rich, smoky chicken.

Side Dishes

Long grain white rice is the classic pairing, soaking up every drop of the sweet, tangy sauce. You can also serve the chicken with a crisp green salad or roasted veggies to add a lovely balance to the meal. And never underestimate the cooling, creamy effect of sliced avocado alongside the smoky BBQ flavors.

Creative Ways to Present

For a fun twist, serve Hawaiian BBQ Chicken in warm pita pockets or tacos topped with grilled pineapple salsa. You can also shred leftovers into a Hawaiian-style chicken sandwich or tossed into a vibrant grain bowl for lunches that keep the island vibe alive all week long.

Make Ahead and Storage

Storing Leftovers

Place any leftover Hawaiian BBQ Chicken in an airtight container and refrigerate for up to 3-4 days. The flavors deepen over time, making the next day’s meal just as delicious. Store grilled pineapple rings separately or alongside the chicken to keep them from getting mushy.

Freezing

You can freeze cooked Hawaiian BBQ Chicken in freezer-safe containers or bags for up to 2 months. Thaw it overnight in the fridge before reheating. This makes it perfect for batch cooking or having a tropical-inspired meal ready anytime you crave it.

Reheating

To reheat, gently warm the chicken in a skillet over medium heat, brushing with leftover marinade or a little pineapple juice to keep it moist. You can also use the oven at 350ºF wrapped in foil for 15-20 minutes. Avoid overheating to keep the chicken tender and juicy rather than drying it out.

FAQs

Can I use chicken breasts instead of thighs for Hawaiian BBQ Chicken?

Absolutely! Chicken breasts or a mix of thighs and breasts both work well. Just keep an eye on the cooking time as breasts cook a little faster and can dry out if overcooked.

Is it necessary to simmer the leftover marinade?

Yes, simmering the leftover marinade is important because it kills any bacteria from the raw chicken and thickens the sauce, turning it into a delicious glaze perfect for basting.

Can this recipe be cooked indoors if I don’t have a grill?

Definitely. You can use an air fryer or bake the chicken in the oven using the provided instructions. Both methods yield tasty results with that great Hawaiian BBQ Chicken flavor.

What can I substitute if I don’t have pineapple juice?

Fresh pineapple juice is best, but if unavailable, a mix of orange juice with a splash of apple cider vinegar can mimic some of the sweetness and acidity.

How spicy is Hawaiian BBQ Chicken with the red pepper flakes and chili powder?

The heat is mild and balanced by the sweetness of the pineapple and brown sugar. You can easily reduce or omit these spices if you prefer a milder flavor.

Final Thoughts

This Hawaiian BBQ Chicken recipe is a true gem that brightens up any meal with its vibrant flavors and juicy, tender chicken. Whether you’re grilling for a backyard gathering or whipping up a quick weeknight dinner, this dish delivers a tropical feast in every bite. Give it a try—you’ll find yourself coming back to this recipe again and again, sharing the aloha spirit one fantastic meal at a time.

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