Masters of kitchen
Grilled Hawaiian BBQ Chicken is the kind of dish that instantly transports you to a backyard luau — even if you’re just cooking on your patio. This recipe combines the tangy sweetness of pineapple juice, the smoky richness of BBQ sauce, and the savory depth of garlic, ginger, and soy. The result? A sticky, juicy, flavor-packed grilled chicken that’s as eye-catching as it is delicious.
There’s something magical about cooking outdoors, and this recipe is tailor-made for summer. Whether you’re hosting a cookout or enjoying a weeknight dinner al fresco, Hawaiian BBQ Chicken brings that island vibe right to your table. It’s easy to prep, quick to grill, and loaded with bold tropical flavors.
I first tasted a version of this dish at a family reunion where an uncle had marinated chicken in pineapple juice and honey overnight. The next day, the grill was blazing, and the entire backyard smelled like paradise. I’ve been hooked ever since — and after a few tweaks and secret ingredients, this version has become a family favorite. Let’s dive into what makes it truly special.
What Makes Grilled Hawaiian BBQ Chicken So Special?
What sets Hawaiian BBQ Chicken apart is its signature sweet-meets-savory flavor profile. The marinade blends the bright acidity of pineapple juice with brown sugar, soy sauce, ginger, and garlic, delivering a punchy base that penetrates the chicken deeply.
Unlike traditional Southern BBQ that often leans smoky, spicy, or tangy, Hawaiian-style BBQ leans tropical and fruity with just a touch of smoke. The pineapple caramelizes on the grill, enhancing that sticky glaze on the chicken and giving it irresistible golden charred edges.
This fusion of flavors reflects a blend of Polynesian influence and American BBQ culture. It’s a wonderful marriage of grilling traditions and tropical flair, offering a dish that’s both comforting and vibrant. Add a few pineapple slices to the grill and you’ve got a taste of the islands right at home.
Ingredients for Grilled Hawaiian BBQ Chicken Marinade
To create the perfect Grilled Hawaiian BBQ Chicken, gather these essentials:
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Chicken thighs or breasts (boneless, skinless preferred)
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Pineapple juice (fresh or canned, 100% juice)
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Soy sauce (regular or low-sodium)
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Brown sugar
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Garlic (minced)
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Fresh ginger (grated) or ground ginger
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BBQ sauce (your favorite brand or homemade)
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Lime juice (optional for brightness)
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Cooking oil (for grill prep)
Optional add-ins:
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Fresh pineapple rings (for grilling)
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Green onions (for garnish)
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Sriracha or red chili flakes (for heat)
Tip: Boneless skinless chicken thighs are ideal. They stay juicy on the grill and absorb the marinade beautifully.
Best BBQ Sauce for Pineapple BBQ Chicken Flavor
The BBQ sauce you use can make or break this dish. You’ll want something that’s sweet, smoky, and thick enough to cling to the chicken as it grills. Look for sauces with brown sugar, molasses, or honey in the ingredients — or make your own!
Recommended brands:
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Sweet Baby Ray’s Hawaiian BBQ
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Stubb’s Hickory Bourbon
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Trader Joe’s Island Soyaki (for a teriyaki twist)
You can also create a homemade blend using BBQ sauce + pineapple juice + a bit of soy and garlic for a tropical BBQ glaze.
The key is balance — you want a sauce that caramelizes over the flame but doesn’t burn too quickly. The sugar content is high, so keep the grill at medium-high and baste carefully.
How to Marinate Hawaiian Grilled Chicken for Maximum Flavor
Marination is the secret to unlocking deep, tropical flavor in every bite of your Hawaiian BBQ Chicken. Here’s how to do it right:
Step-by-Step:
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In a large bowl or zip-top bag, combine:
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¾ cup pineapple juice
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½ cup BBQ sauce
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¼ cup soy sauce
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2 tablespoons brown sugar
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1 tablespoon grated ginger
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2 cloves garlic, minced
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Add the chicken, ensuring each piece is fully coated.
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Seal the bag or cover the bowl tightly and refrigerate.
Marinate Time:
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Minimum: 2 hours
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Ideal: Overnight (8–12 hours for maximum flavor absorption)
Don’t go beyond 24 hours — pineapple juice is acidic and can begin to break down the texture too much.
Refrigeration Tip: Always marinate in the fridge, not on the counter. For food safety, never reuse marinade unless boiled.
When you’re ready to grill, remove the chicken and pat off excess marinade to avoid flare-ups. Reserve some marinade separately beforehand if you want to baste while grilling.
Grilling Instructions: How to Grill Hawaiian BBQ Chicken Perfectly
Grilling this chicken is simple if you follow a few key steps:
Preheat:
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Heat your grill to medium-high (around 375–400°F)
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Clean and lightly oil the grates to prevent sticking
Cooking Time:
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Chicken thighs: Grill for 6–7 minutes per side
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Chicken breasts: Grill for 5–6 minutes per side, depending on thickness
Basting:
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Brush with extra BBQ sauce during the final few minutes on each side
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Add grilled pineapple rings alongside the chicken for extra flavor
Internal Temp:
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Use a meat thermometer to check doneness
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Chicken is ready at 165°F (74°C) internal temperature
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Don’t overcook! The sugars can char fast — move to indirect heat if needed.
What to Serve with Grilled Hawaiian Chicken
Grilled Hawaiian BBQ Chicken is delicious on its own, but pairing it with the right sides takes the meal to the next level. Think tropical, light, and colorful.
Try it with coconut rice—the creaminess balances the smoky-sweet flavors perfectly. A few slices of grilled pineapple caramelized on the grill grates add a beautiful touch, while a scoop of Hawaiian-style macaroni salad brings a creamy contrast.
For a backyard BBQ setup, corn on the cob brushed with garlic butter is a must, and Hawaiian sweet rolls are perfect for turning the chicken into sliders.
These pairings make the dish feel like a festive island escape — right from your own kitchen or grill.
Easy Variations on Hawaiian BBQ Chicken You’ll Love
This recipe is flexible and can easily be adapted to fit different preferences or dietary needs.
Swap the protein:
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For a lighter option, use shrimp (just marinate for 20–30 minutes and grill for 2–3 minutes per side).
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For a vegetarian version, use extra-firm tofu, pressed and sliced, then marinated and grilled or air-fried.
Spice it up:
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Stir in chili garlic paste, sriracha, or crushed red pepper flakes to the marinade for a kick.
Different cooking methods:
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No grill? Bake at 400°F (200°C) for 25–30 minutes or until the internal temp hits 165°F. Broil for the last 2–3 minutes for charred edges.
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Or use an air fryer at 375°F for about 16–18 minutes, flipping halfway through.
Pineapple options:
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Fresh pineapple juice gives the brightest flavor, but canned (100% juice) works well too.
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Avoid pineapple syrup — it’s too sweet and lacks acidity.
Make it your own! Whether you’re adding spice, swapping proteins, or going meatless, this recipe adapts beautifully.
Storing and Prepping Grilled Pineapple BBQ Chicken
This dish is perfect for prepping ahead, making it great for weeknights or party planning.
Make-Ahead:
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Marinate the chicken up to 24 hours in advance in the refrigerator.
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Want to freeze it? Place chicken and marinade in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the fridge before grilling.
Storing Leftovers:
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Cooked chicken can be stored in an airtight container in the fridge for up to 4 days.
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To freeze cooked chicken, wrap in foil and store in a freezer bag for up to 2 months.
Reheating Tips:
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Reheat on the stovetop in a covered pan with a splash of water or pineapple juice.
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Or microwave in 30-second bursts, covered, to prevent drying out.
Pro Tip: Avoid freezing chicken after it’s been frozen and thawed once to preserve quality.
Grilling Tips for Perfect Hawaiian Chicken Every Time
Grilling can feel intimidating, but with these tips, you’ll master it in no time!
Prep the Grill:
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Preheat to medium-high heat and oil the grates with a high-smoke point oil to prevent sticking.
Minimal Flipping:
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Let the chicken sear undisturbed for 5–7 minutes per side. This ensures juicy meat and beautiful grill marks.
Watch the Sugar:
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Sugary marinades like this one can burn quickly. Grill over indirect heat if you see flare-ups, or baste during the final minutes only.
Check Temperature:
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Use a meat thermometer — the safe internal temp for chicken is 165°F (74°C).
Tip: Have a cool zone on your grill to move chicken if it starts to char too quickly.
A little prep and patience make all the difference when cooking over an open flame.
Nutrition Facts for Grilled Hawaiian BBQ Chicken
Here’s an approximate nutrition breakdown for 1 serving (based on boneless skinless chicken thighs and marinade):
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Calories: 310
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Protein: 28g
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Carbohydrates: 14g
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Fat: 16g
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Sugars: 10g
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Sodium: 670mg
Low-carb or keto? Swap brown sugar for erythritol or monk fruit sweetener, and choose a sugar-free BBQ sauce.
This dish can be made gluten-free by using tamari instead of soy sauce and ensuring your BBQ sauce is certified GF.
Frequently Asked Questions
Can I use bottled BBQ sauce for Hawaiian chicken?
Yes! Just choose one with a sweet base, like honey, brown sugar, or molasses. You can also blend it with pineapple juice for a tropical twist.
Can I grill Hawaiian BBQ chicken on a stovetop grill pan?
Absolutely. Heat your pan to medium-high and brush it with oil. Add a splash of pineapple juice for a little steam and extra flavor.
What kind of chicken is best for BBQ grilling?
Boneless, skinless thighs are most forgiving on the grill — juicy and flavorful. Breasts work too but require careful timing to avoid drying out.
Can I use canned pineapple juice in the marinade?
Yes — just make sure it’s 100% juice, not syrup. Fresh juice has a brighter flavor, but canned is convenient and effective.
Grilled Hawaiian BBQ Chicken
Equipment
- Grill or grill pan
- Mixing bowl or zip-top bag
- Tongs
- Basting brush (optional)
- Meat thermometer
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts
- ¾ cup pineapple juice
- ½ cup BBQ sauce sweet & smoky
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 2 cloves garlic minced
- 1 tbsp grated fresh ginger
- 1 tbsp lime juice optional
- Oil for grill grates
- Optional: fresh pineapple rings chopped green onions
Instructions
- Make the marinade: In a bowl or zip-top bag, mix pineapple juice, BBQ sauce, soy sauce, brown sugar, garlic, ginger, and lime juice.
- Add the chicken: Coat well and marinate in the fridge for at least 2 hours or up to 12 hours.
- Preheat grill to medium-high heat (375–400°F). Oil grates lightly.
- Grill chicken for 6–7 minutes per side (thighs) or 5–6 minutes per side (breasts), basting with reserved marinade.
- Check doneness: Internal temp should reach 165°F (74°C).
- Optional: Grill pineapple rings for 1–2 minutes per side.
- Serve hot with coconut rice, grilled pineapple, or Hawaiian rolls.
Notes
- For spicier flavor, add sriracha or chili flakes to the marinade.
- Use tamari instead of soy sauce for a gluten-free version.
- Leftovers can be stored in the fridge for 4 days or frozen for up to 2 months.
Nutrition
Conclusion: Bring Island Flavor to Your Grill
Grilled Hawaiian BBQ Chicken is more than just a recipe — it’s a tropical getaway on a plate. With its sweet and smoky marinade, tender grilled chicken, and juicy pineapple notes, this dish brings sunshine to any meal, no matter the season.
It’s a crowd-pleaser at cookouts, a family favorite for weeknight dinners, and a guaranteed hit at your next summer gathering. Whether you stick with classic chicken thighs or experiment with tofu skewers or spicy shrimp, the versatility of this dish makes it worth repeating — and customizing — all year long.
Ready to fire up the grill? Gather your ingredients, prep that marinade, and let the flavors of Hawaii sizzle their way into your kitchen.
Don’t forget to pair it with your favorite tropical sides and share your results — because nothing says aloha like sharing good food with great people.
