Description

Sweet, savory, and kissed with tropical vibes, this Hawaiian BBQ Chicken is the perfect way to bring sunshine into your kitchen—no matter the season. Tender chicken is marinated in a pineapple-soy mixture with brown sugar, garlic, and ginger, then grilled to juicy perfection. Whether you’re hosting a backyard BBQ or just want something exciting for dinner, this recipe delivers big flavor with minimal fuss. Pair it with coconut rice, grilled pineapple, and a tangy mac salad for the ultimate island-style meal.

Ingredients

Scale

2 lbs boneless skinless chicken thighs (or breasts)
1 cup pineapple juice
½ cup soy sauce (low sodium)
¼ cup brown sugar
2 tbsp ketchup
2 tbsp rice vinegar (or apple cider vinegar)
1 tbsp olive oil
3 garlic cloves, minced
1 tbsp grated fresh ginger
½ tsp red chili flakes (optional)

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Instructions

In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, olive oil, garlic, ginger, and chili flakes.
Pour marinade over chicken in a zip-top bag or dish. Refrigerate for at least 1 hour (4 hours or overnight preferred).
Preheat grill to medium-high heat.
Grill chicken 6–8 minutes per side, basting occasionally during the first half with leftover marinade.
Cook until internal temp reaches 165°F. Let rest 5 minutes before serving.
Garnish with fresh herbs or lime wedges, and serve with coconut rice or grilled pineapple.

Notes

Save a portion of marinade before adding chicken if you want a dipping sauce.
Don’t skip the rest time—it helps keep juices in the meat.
Swap chicken for tofu or mushrooms for a vegetarian version.
If baking, use 400°F for 25–30 minutes and broil to finish.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Category: Main Dish
Method: Grilling (or Baking)
Cuisine: Hawaiian-Inspired

Nutrition

Serving Size: 4
Calories: 310