Grilled Hawaiian BBQ Chicken

This Grilled Hawaiian BBQ Chicken recipe brings together the perfect blend of sweet, smoky, and savory flavors with minimal effort.

The chicken is marinated in a tangy BBQ sauce and pineapple mix, then grilled to perfection, making it juicy and bursting with flavor.

Whether you’re serving it with a side of rice, in a wrap, or just on its own, it’s the ideal dish to brighten up any meal—especially during those warm summer evenings.

For Grilled Hawaiian BBQ Chicken:

Chicken – I recommend using boneless, skinless chicken breasts for a leaner option, but you can also use thighs for a juicier alternative.
Pineapple – Fresh pineapple adds a sweet and tangy flavor, or you can use canned pineapple slices if you’re short on time.
Pineapple Juice – This helps to enhance the tropical flavor of the chicken while marinating.
Olive Oil – Adds richness and helps the marinade stick to the chicken.
Soy Sauce – A touch of saltiness and umami to balance the sweetness of the pineapple.
BBQ Sauce – Sweet Baby Ray’s is a great option, but feel free to use your favorite BBQ sauce.
Brown Sugar – The sugar enhances the caramelization and depth of flavor when grilling.
Garlic – Minced garlic adds an aromatic kick that complements the sweetness of the pineapple.
Black Pepper – A mild heat that enhances the flavors without overpowering the sweetness.
Sea Salt – A pinch for seasoning the chicken.
Paprika – Adds a mild smoky flavor and color to the chicken.
Green Onion – Chopped green onions for garnish, adding a bit of freshness to the dish.

Grilled Hawaiian BBQ Chicken

This Grilled Hawaiian BBQ Chicken is a delicious and easy-to-make recipe that is perfect for summer grilling. Serve it on its own, with a side of rice, or wrap it up for a fun and flavorful meal. It's a fantastic option for family dinners or outdoor gatherings!

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Course: Main Course, Main Dish

Cuisine: American, Hawaiian

Keyword: Grilled BBQ Chicken

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

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Ingredients:

4 large boneless, skinless chicken breasts
1 small pineapple (or use canned pineapple slices)
¼ cup pineapple juice
¼ cup olive oil
3 tablespoons soy sauce
½ cup Sweet Baby Ray's BBQ sauce (or your preferred BBQ sauce)
¼ cup brown sugar
2 teaspoons minced garlic
1 teaspoon ground black pepper
½ teaspoon sea salt
½ teaspoon paprika
Chopped green onions (optional, for garnish)

Instructions:

Prepare the Pineapple: If you're using fresh pineapple, peel and slice it into large circles or wedges. If you're using canned pineapple, simply 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. Stir to mix well.
Marinate the Chicken: Add the chicken breasts and sliced pineapple to the marinade, making sure everything is evenly coated. Cover and refrigerate for 20-30 minutes to allow the flavors to develop.
Grill the Chicken: Preheat your grill to medium heat and lightly spray it with cooking spray to prevent sticking. Place the marinated chicken breasts on the grill. Baste with extra marinade, close the grill lid, and cook for 5 minutes, or until a nice char forms on the chicken.
Flip and Continue Cooking: Flip the chicken, baste with more marinade, and cook for an additional 5 minutes.
Add Pineapple: After 5 minutes, flip the chicken again and baste it with marinade. At this point, add the pineapple slices to the grill. Continue grilling everything, flipping the pineapple halfway through, until the chicken reaches an internal temperature of 165°F and the pineapple softens, about 5-10 minutes.
Serve: Once the chicken and pineapple are cooked, remove from the grill. Let the chicken rest for a few minutes, then slice and serve with your choice of side dish (rice, veggies, or in a wrap).

Notes:

Storage: Leftover chicken and pineapple can be stored in an airtight container in the fridge for up to 4 days.
Canned Pineapple: Canned pineapple slices can be used instead of fresh, though they are thinner and may need less grilling time (just a couple of minutes).
Grilling Tip: Grill the chicken on medium heat to avoid burning the outside before it cooks through. If needed, move the chicken to a cooler area of the grill. Ensure the internal temperature reaches 165°F.
Marinating: Avoid marinating the chicken too long in the pineapple juice, as it can make the chicken too soft. It’s best to marinate for no more than 30 minutes.

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Can I use canned pineapple instead of fresh?
Absolutely! Canned pineapple works just as well, though it’s thinner and may not hold its shape as well on the grill. If you’re using canned, just give it a few minutes on the grill until it softens and caramelizes.
How long should I marinate the chicken?
I recommend marinating for at least 20-30 minutes. You don’t want to go too long, as the pineapple juice can make the chicken too soft and mushy. No need to prep it the night before; just marinate while you prep the rest of the meal.
Can I bake the chicken instead of grilling it?
Yes! If grilling isn’t an option, you can bake the marinated chicken. Preheat your oven to 375°F (190°C) and bake the chicken for about 20 minutes. Add the pineapple slices during the last 10 minutes for a nice caramelized finish.
What if my chicken is cooking too fast on the outside but not inside?
Grill your chicken over medium heat to avoid burning the outside before the chicken is cooked through. If it’s getting too dark, just move it to a cooler part of the grill. You’ll want to get the internal temperature to 165°F (74°C).
Can I use a different BBQ sauce?
Yes! The beauty of BBQ chicken is that you can swap out the sauce. Pick your favorite, whether it’s a tangy, smoky, or spicy variety. Just make sure it complements the sweetness of the pineapple for the perfect balance of flavors.