Grilled Hawaiian BBQ Chicken
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This isn’t your basic BBQ chicken—it’s got a sunny, tropical spin that makes dinner feel like a mini getaway. The base is a combo of BBQ sauce and pineapple juice, with a few pantry staples added in to give it an extra depth of flavor. The pineapple juice adds a natural sweetness that balances the tangy BBQ perfectly, and we don’t stop there—we throw pineapple rings right on the grill too. That caramelized, golden fruit adds the most amazing charred sweetness. If you’ve never tried grilled pineapple before, trust me: it’s next-level delicious.
One of my favorite things about summer cooking is discovering how just a handful of ingredients can come together to create something truly flavorful. This Grilled Hawaiian BBQ Chicken is the perfect example. The marinade is incredibly simple yet totally transformative, infusing the chicken with sweet, smoky, and savory notes with minimal prep. And of course, I take every opportunity to fire up the grill during the warmer months—meals like this make it hard to resist!
To round out the meal, I served this with a classic Hawaiian macaroni salad that’s creamy, cool, and the perfect contrast to all those warm, bold flavors from the grill. I’ll be sharing that recipe tomorrow, so be sure to check back—it’s a must-make to complete the island-inspired spread!
Ingredients for Grilled Hawaiian BBQ Chicken
- PINEAPPLE SLICES
- BBQ SAUCE
- SOY SAUCE
- GARLIC
- CANOLA OIL
- BONELESS SKINLESS CHICKEN BREASTS
Instructions for Grilled Hawaiian BBQ Chicken
Start by draining the juice from the canned pineapple and pouring it into a mixing bowl. To that, add your favorite BBQ sauce, soy sauce, and minced garlic, then whisk everything together until smooth and well combined.
Pour half of the sauce mixture into a gallon-sized zip-top bag. Add the oil and chicken breasts (or thighs) to the bag, seal it tightly, and gently massage the bag to coat the chicken evenly. Pop it in the refrigerator to marinate for at least 30 minutes, or let it soak all day for deeper flavor.
Cover the remaining sauce in the bowl and refrigerate it for later—it’ll be used for basting and serving. Place the reserved pineapple slices in a separate container and refrigerate them as well.
When you’re ready to grill, preheat the grill to medium heat and lightly oil the grates. Remove the chicken from the marinade and discard the used marinade. Grill the chicken for 6–8 minutes per side, or until it’s cooked through and reaches an internal temperature of 165°F.
While the chicken cooks, place the pineapple slices on the grill. Grill for about 1–2 minutes per side, just until they develop beautiful grill marks and a bit of caramelization.
Once the chicken is cooked, remove it from the grill and brush with the reserved sauce for an extra layer of bold, tropical flavor. Serve each portion with a slice or two of the grilled pineapple on top or on the side. This recipe makes 4–6 servings and is perfect for sunny summer dinners or backyard gatherings.
Frequently Asked Questions
What kind of chicken works best for this recipe? Boneless, skinless chicken breasts or thighs both work well. Thighs tend to stay juicier on the grill, while breasts are leaner and cook a bit faster.
Can I use fresh pineapple instead of canned? Yes! Canned pineapple slices in 100% juice are perfect for this recipe. However, if you want to use fresh, you will need some juice for the marinade.
How long should I marinate the chicken?
At least 30 minutes, but for best flavor, marinate for 4–8 hours. You can even prep it the night before for a deeper, more developed taste.
Can I grill the chicken and pineapple at the same time?
Absolutely. Grill the chicken first, then add the pineapple slices during the last few minutes—about 1–2 minutes per side—until lightly caramelized.
Is it safe to reuse the marinade for basting?
Only if you set some aside before adding the raw chicken. Never reuse marinade that’s come into contact with raw meat unless it’s been boiled.
What’s the best way to tell when the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before serving to lock in the juices.
Can I make this recipe indoors?
Yes! Use a grill pan on the stovetop or bake the chicken at 375°F for 25–30 minutes, then broil for a few minutes to get that caramelized finish.
What are some good side dishes to serve with it? Try Hawaiian macaroni salad, coconut rice, grilled veggies, or Hawaiian rolls. It also pairs beautifully with a tropical fruit salad or corn on the cob.
FOR MORE RECIPES LIKE THIS, TRY:
Grilled Hawaiian BBQ Chicken
Real Mom Kitchen
Ingredients
- 15 oz can pineapple slices
- 1 cup bbq sauce
- 2 tsp soy sauce
- 1 tsp garlic
- ¼ cup canola oil
- 4-6 boneless skinless chicken breasts pounded to even thickness
Instructions
- Drain juice off canned pineapple and add to a bowl along with bbq sauce, soy sauce and garlic. Whisk together.
- Add half of the mixture to a gallon sized freezer bag. Then add the oil and chicken to the freezer bag. Seal and mix well. Place in the fridge for a minimum of 30 minutes or overnight.
- Cover the remaining sauce mixture in the bowl and place in the fridge. Place pineapple slice in a container and place in the fridge also.
- When ready, preheat grill to medium. Grill chicken for 6-8 minutes per side. Also, grill the pineapple slices for about 1-2 minutes per side.
- When chicken is cook though remove from grill and brush with the reserve sauce in the bowl and serve with pineapple slices. Serve 4-6.
Nutrition
Recipe adapted from The Recipe Critic.
