introduction
Warm, sweet, and perfectly smoky, this Best Hawaiian BBQ Chicken brings island vibes to your backyard grill with a simple soy-ginger marinade and caramelized pineapple. It’s an easy crowd-pleaser that balances tangy-sweet flavors with charred, juicy chicken.
For an island-style technique that layers smoky glaze and pineapple, check out the huli huli method used in the Hawaiian Huli Huli Chicken Stack.
Why You’ll Love This Best Hawaiian BBQ Chicken :
- Bold tropical-sweet flavor from pineapple and soy-ginger glaze
- Quick weeknight grill: marinates in 30 minutes and cooks in under 20
- Great for meal prep — makes tasty leftovers for bowls and sandwiches
- Family-friendly: kids adore the sweet-savory combo
- Easy to scale up for parties and cookouts
Ingredients Needed :
Protein
- 2 lbs bone-in, skin-on chicken thighs (about 6–8 thighs)
Marinade & Sauce
- 3/4 cup soy sauce (use low-sodium if preferred)
- 2 tbsp brown sugar or honey
- 2 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1/4 cup pineapple juice (from fresh or canned pineapple)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp vegetable oil or neutral oil
Sides & Toppings
- 2 cups cooked white rice or jasmine rice
- 1 head romaine or mixed greens for salad
- 1 fresh pineapple, sliced into rings for grilling (or 1 can pineapple rings, drained)
- Optional: sliced green onions, sesame seeds, lime wedges
Spices & Finish
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper (optional for heat)
Step-by-Step Instructions :
- In a bowl, mix soy sauce and grated ginger to make a marinade.
- Marinate chicken thighs in the mixture for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Grill the marinated chicken thighs for 6-8 minutes on each side until cooked through.
- Serve with rice, salad, and grilled pineapple.
Serving Suggestions Best Hawaiian BBQ Chicken
Serve the chicken sliced over steamed jasmine rice with a side salad tossed in a light lime vinaigrette. Add charred pineapple rings on top for extra sweetness and a beautiful presentation. For a full platter, offer lime wedges, sliced green onions, and sesame seeds so guests can customize each plate. Pair with a simple cabbage slaw or coconut rice for a tropical spread. If you’re hosting a mixed-grill, consider alternating flavors with lighter poultry like a Blueberry-Thyme Chicken for a colorful variety.
Tips for Success Best Hawaiian BBQ Chicken
- Pat chicken dry before grilling to encourage better browning and crisp skin.
- Bring marinated chicken to room temperature for 15 minutes before grilling so it cooks more evenly.
- Reserve some marinade, boil it for 5 minutes, and brush on near the end of cooking to turn it into a safe glaze.
- Grill pineapple rings until caramelized (about 2–3 minutes per side) to deepen the sweetness.
- Use an instant-read thermometer — thighs are done at 165°F internal temperature.
- Want a creamy finish? Adapt a tangy green sauce idea inspired by Peruvian Chicken with Creamy Green Sauce for drizzling.
variation (if any)
- Hawaiian BBQ Chicken Bowl: Serve sliced chicken over rice with grilled pineapple, avocado, cucumber, and a drizzle of mayo-sriracha.
- Sticky Glaze Version: Add 1/4 cup honey or 2 tbsp brown sugar to the marinade and baste during the last 2 minutes of grilling for a sticky finish.
- Teriyaki Twist: Substitute 1/4 cup teriyaki sauce for part of the soy sauce and reduce added sugar.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes—use boneless, skin-on breasts and grill 5–7 minutes per side depending on thickness. Watch internal temp to avoid drying out.
Q: How long can I marinate the chicken?
A: 30 minutes is enough for flavor; up to 8 hours in the fridge is fine. Beyond that, acidic marinades can change texture.
Q: Can I make this in the oven instead of grilling?
A: Absolutely. Roast at 425°F on a lined baking sheet for 25–30 minutes, finishing under the broiler for 2–3 minutes to char the edges.
Q: Is the marinade safe to use as a sauce?
A: Only if you boil the marinade for at least 5 minutes to kill any raw chicken bacteria before using it as a glaze or sauce.
Ingredients
Protein
- 2 lbs bone-in, skin-on chicken thighs (about 6–8 thighs)
Marinade & Sauce
- 3/4 cup soy sauce (use low-sodium if preferred)
- 2 tbsp brown sugar or honey
- 2 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1/4 cup pineapple juice (from fresh or canned pineapple)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp vegetable oil or neutral oil
Sides & Toppings
- 2 cups cooked white rice or jasmine rice
- 1 head romaine or mixed greens for salad
- 1 fresh pineapple sliced into rings for grilling (or 1 can pineapple rings, drained)
- Optional: sliced green onions, sesame seeds, lime wedges
Spices & Finish
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper (optional for heat)
Instructions
Preparation
- In a bowl, mix soy sauce and grated ginger to make a marinade.
- Marinate chicken thighs in the mixture for at least 30 minutes.
Grilling
- Preheat the grill to medium-high heat.
- Grill the marinated chicken thighs for 6-8 minutes on each side until cooked through.
- Grill pineapple rings until caramelized (about 2–3 minutes per side).
Serving
- Serve chicken sliced over rice, alongside salad and grilled pineapple.
