Grilled Hawaiian BBQ Chicken is a tropical twist on your regular BBQ!
With juicy, tender chicken and a smoky-sweet BBQ glaze, it’s a flavor-packed dish that’s perfect for summer grilling.
Pair it with sweet grilled pineapple for the ultimate combination of savory and tropical.
It’s quick, easy, and guaranteed to become your go-to grilling recipe!
For the Grilled Hawaiian BBQ Chicken
- Chicken Breasts – Boneless and skinless for a juicy, tender bite.
- Pineapple – Fresh or canned, it adds a tropical sweetness that complements the BBQ flavor.
- Pineapple Juice – For a touch of extra sweetness and tang in the marinade.
- Olive Oil – Helps to bind the marinade and add moisture to the chicken.
- Soy Sauce – Adds saltiness and depth to the marinade.
- BBQ Sauce – Sweet and smoky, this is the heart of the BBQ flavor.
- Brown Sugar – Adds sweetness to balance the savory ingredients.
- Minced Garlic – For a savory kick and aromatic flavor.
- Ground Black Pepper – Adds a hint of spice to the marinade.
- Sea Salt – To bring out the flavors of the chicken and the marinade.
- Paprika – A dash of smoky flavor for extra depth.
- Chopped Green Onion – Optional for garnish and a fresh bite.
Grilled Hawaiian BBQ Chicken Recipe
This Grilled Hawaiian BBQ Chicken is a fantastic option for summer grilling, perfect for family dinners. Whether served solo, with rice, or wrapped in a tortilla, it’s a crowd-pleaser!
Ingredients
- 4 large boneless, skinless chicken breasts
- 1 small pineapple (fresh or canned)
- ¼ cup pineapple juice
- ¼ cup olive oil
- 3 tbsp soy sauce
- ½ cup BBQ sauce (such as Sweet Baby Ray's, or your favorite)
- ¼ cup brown sugar
- 2 tsp minced garlic
- 1 tsp ground black pepper
- ½ tsp sea salt
- ½ tsp paprika
- Optional: chopped green onion for garnish
Instructions
- Prep the Pineapple: If using fresh pineapple, remove the skin and either cut into large slices or wedges, depending on your preference. If using canned pineapple, skip this step.
- Make the Marinade: In a large bowl, combine pineapple juice, olive oil, soy sauce, BBQ sauce, brown sugar, minced garlic, black pepper, sea salt, and paprika. Mix well. Add the chicken breasts and pineapple slices, ensuring both are well-coated with the marinade. Cover and refrigerate for 20-30 minutes.
- Grill the Chicken: Preheat your grill to medium heat and spray with cooking spray to prevent sticking. Place the marinated chicken breasts on the grill, brushing with additional marinade. Close the lid and cook for 5 minutes, until the chicken has developed a nice char.
- Flip and Continue Grilling: After 5 minutes, flip the chicken over, baste with more marinade, and cook for another 5 minutes.
- Add Pineapple: Flip the chicken again if desired, then add the pineapple slices to the grill. Grill both the chicken and pineapple for an additional 5-10 minutes, flipping the pineapple halfway through, until the chicken reaches an internal temperature of 165°F and the pineapple is soft.
- Serve: Once cooked, remove from the grill and let the chicken rest for a few minutes. Slice and serve with your choice of sides, such as rice, veggies, or in a wrap.
Notes
Leftover Storage:
Store any leftovers in an airtight container in the fridge for up to 4 days.
Canned Pineapple:
If using canned pineapple, it’s thinner and more delicate on the grill. Just grill for a couple of minutes until it’s soft.
Slicing Pineapple:
You can slice fresh pineapple either by removing the core and cutting into wedges or leave the core in and slice it into rings. If you leave the core, be mindful to eat around it.
Side Ideas:
Pair with rice, veggies, or toss the grilled chicken and pineapple in a salad or wrap for a quick meal.
Grilling Tips:
Cook the chicken over medium heat to avoid charring the exterior before it's cooked through. If it’s getting too dark, move the chicken to a cooler part of the grill to finish cooking until the internal temperature reaches 165°F.
Marinade Time:
Don’t marinate the chicken for too long, as the pineapple juice can make the chicken mushy. It’s best to marinate for no more than 30 minutes.
- Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a fantastic substitute. They’re even juicier and more flavorful, so go ahead and swap them if you prefer dark meat. - How can I speed up the marinating process?
If you’re in a rush, try using a vacuum-seal bag to speed up marination. You can also marinate the chicken at room temperature for 20 minutes—just be sure not to leave it out too long for food safety. - Can I grill the pineapple with the chicken?
Yes, you can! Just throw the pineapple slices on the grill during the last few minutes of cooking. It’ll get all caramelized and smoky, adding even more flavor to your dish. - Do I need to reserve some marinade for basting?
Yes, it’s best to set aside some of the marinade before adding it to the raw chicken. This reserved marinade can be cooked and used for basting the chicken while grilling, keeping everything safe and extra flavorful. - Can I use an air fryer for this recipe?
For sure! Preheat your air fryer to 350°F (175°C), and cook the marinated chicken for 15-18 minutes, flipping halfway through. Just make sure the chicken reaches an internal temperature of 165°F (74°C) for perfect results!
