This Hawaiian BBQ chicken recipe is simple and flavorful. Tender chicken combines with barbecue sauce, pineapple and a few key seasonings to create a dish that’s sweet, tangy and savory all at once. Chicken’s mild flavor pairs perfectly with tropical ingredients, making this a reliable crowd-pleaser for backyard barbecues or weeknight dinners.
This chicken and pineapple combination brings bright tropical notes while balancing sweet, tangy and savory flavors for a delicious result.
If you like Hawaiian flavors, try slow cooker Hawaiian ribs or Hawaiian macaroni salad for a full island-style menu. A fruity cocktail makes a fun finish.
Why You’ll Love It
Delicious: Pineapple juice, soy sauce and brown sugar make a sauce that’s both bright and richly flavored. Each bite is satisfying and full of Hawaiian-inspired taste.
Versatile: This chicken pairs well with rice, potato or pasta salad, steamed vegetables, or can be added to a buffet. It’s a hit at parties and disappears quickly.
Easy to make: The sauce comes together quickly, the chicken grills in minutes, and overall prep and cook time are short.
Hawaiian BBQ Chicken Ingredients
See the recipe card below for exact quantities.
Chicken thighs: Thighs stay juicy and have more flavor than breasts, but boneless breasts also work.
BBQ sauce: Use your favorite variety—sweet, smoky or spicy.
Pineapple juice: Provides tropical sweetness and acidity.
Soy sauce: Adds savory, salty depth.
Brown sugar: Gives caramel-like sweetness and helps the sauce glaze.
Sesame oil: A little goes a long way for a nutty accent.
Extra pineapple: Grilled fresh or canned pineapple rings are optional but highly recommended as an accompaniment.
How to Make Hawaiian BBQ Chicken
For exact weights and measurements, refer to the recipe card below.
Make the sauce: Whisk BBQ sauce, pineapple juice, soy sauce, brown sugar, sesame oil, ginger and garlic powder. Bring to a brief boil and simmer until slightly thickened. You can use the sauce to marinate the chicken if desired.
Prep the chicken: Place the thighs on a tray and brush them evenly with the sauce.
Grill: Preheat the grill to medium-high. Grill the chicken for about 7 minutes, brush with more sauce, then flip. Add pineapple rings to the grill if using and cook another 5–7 minutes, until internal temperature reaches 165°F (74°C).
Serve: Serve the chicken hot with your preferred sides.
Substitutions and Variations
Gluten-free: Replace soy sauce with tamari or a gluten-free soy alternative and choose a gluten-free BBQ sauce.
Protein swaps: Use boneless chicken breasts, turkey or pork instead of thighs.
Spice it up: Add chili flakes or sriracha for heat.
Pineapple: Fresh pineapple grilled on the side offers the best texture and flavor, but canned slices work well too.
Serving Suggestions
Appetizers: Start with light summer appetizers.
Sides: Serve with jasmine or coconut rice, potato salad, macaroni salad, coleslaw or sautéed bell peppers. Garnish with green onions for color.
Dessert: Finish the meal with a refreshing fruit-based dessert or a simple frozen treat.
How to Store Hawaiian BBQ Chicken
Refrigerate: Store leftovers in an airtight container for up to 4–7 days. If food has been sitting at room temperature for more than two hours, discard it.
Freeze: Freeze in suitable containers for up to three months. Avoid freezing grilled pineapple, which will become mushy.
Thaw: Thaw overnight in the refrigerator.
Reheat: Reheat gently in the oven or microwave in short intervals to avoid drying the meat.
Top Tips
Cook extra pineapple: Leftover grilled pineapple is great for breakfast or desserts.
Don’t overcook: Remove the chicken once it reaches 165°F to keep it juicy.
Multitask: Prepare sides while the chicken grills to keep everything hot and ready.
Grilled Hawaiian BBQ Chicken FAQs
Yes. Bake the chicken at 400°F for about 40 minutes, basting a few times during cooking to keep it moist and flavorful.
Canned pineapple juice, powdered garlic and ground ginger work well for speed and convenience. If you prefer fresh ingredients, use fresh pineapple juice and freshly grated ginger and garlic; briefly sauté fresh garlic and ginger before adding the other sauce ingredients to mellow their sharpness.
Hawaiian BBQ Chicken Recipe
Hawaiian BBQ Chicken
Equipment
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Measuring cups and spoons
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Mixing bowls
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Whisk
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Saucepan
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Pastry brush
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Baking sheet or grill
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Tongs
Ingredients
- 3 Pounds chicken thighs, about 8 pieces
- ½ Cup BBQ sauce
- 1 Cup pineapple juice
- ¼ Cup soy sauce
- ¼ Cup brown sugar, packed
- 2 Teaspoons sesame oil
- ½ Teaspoon garlic powder
- ¼ Teaspoon ground ginger, or 1 tablespoon freshly grated ginger
- pineapple slices, fresh or canned, optional
Instructions
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Whisk BBQ sauce, pineapple juice, brown sugar, soy sauce, sesame oil, ground ginger and garlic powder in a saucepan until combined.
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Bring to a boil, then simmer 3–4 minutes, stirring occasionally, until the sauce reduces and thickens slightly. Remove from heat and set aside; it will thicken as it cools.
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Brush the sauce evenly over the chicken thighs on a tray.
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Preheat the grill to medium-high. Place the thighs on the grill, brush with more sauce and cook for about 7 minutes.
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Flip, brush additional sauce, add pineapple slices to the grill if using, close and cook another 5–7 minutes until the internal temperature reaches 165°F.
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Serve hot with rice and macaroni salad or your chosen sides.
Notes
Don’t overcook: Remove chicken at 165°F to avoid drying it out.
Multi-task: Prepare sides while the chicken cooks; the recipe comes together fast.
Nutrition
Hawaiian-style BBQ chicken is perfect for summer barbecues but enjoyable year-round. Juicy thighs glazed with a pineapple-infused BBQ sauce deliver bold tropical flavor and a lovely caramelized finish when grilled.
Other Recipes to Try
- Hawaiian Pork Tenderloin for another juicy, island-inspired main.
- Cheesy Baja Chicken & Bell Pepper Skillet for a bold, family-style meal.
- Slow Cooker Hawaiian Ribs when you want hands-off, tender meat.
- Salted Butterscotch White Russians for a richer cocktail option.
- Spiced Pineapple Hot Buttered Rum for a warm, aromatic treat.
