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A top-down view of grilled pineapple chicken on a plate, garnished with fresh cilantro and green onions. The chicken is golden and glazed with the simmered marinade, accompanied by charred pineapple rings, ready to be served over rice, salad, or on its own.

Hawaiian BBQ Chicken Recipe

Get ready for a flavor explosion with these Hawaiian BBQ Chicken Thighs (or breasts)! Infused with ginger, garlic, and pineapple, and glazed with BBQ goodness, this dish is perfect for grilling season. It's a fantastic way to add big flavors to lean protein and pair it with fresh, seasonal veggies.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 522 kcal

Equipment

  • Large bowl or ziplock bag for marinating
  • Digital thermometer
  • Basting Brush

Ingredients
  

  • 2 lbs Chicken thighs boneless, skinless or breasts (or a mix of both)
  • 3 tbsP Fresh cilantro chopped (for garnish)
  • 3 Green onions chopped (for garnish)

For the Marinade:

  • 1 20 oz can Pineapple rings + ¾ cup pineapple juice
  • ⅓ cup Low-sodium soy sauce
  • 1 tbsp Sesame oil
  • 2 cloves Garlic minced (or 1 teaspoon garlic powder)
  • 1 tbsp Fresh ginger minced
  • 3 tbsp Brown sugar
  • ⅓ cup Ketchup
  • 2 tsp Tomato paste
  • ½ tsp Red pepper flakes
  • ½ tsp Nutmeg
  • ¼ tsp Chili powder

Instructions
 

  • In a bowl, whisk together the pineapple rings and juice, soy sauce, sesame oil, garlic, ginger, brown sugar, ketchup, tomato paste, red pepper flakes, nutmeg, and chili powder. Set it aside.
    A top-down view of a large mixing bowl on a white marble cooktop. Ingredients like pineapple rings, soy sauce, sesame oil, garlic, ginger, brown sugar, ketchup, tomato paste, red pepper flakes, nutmeg, and chili powder are being whisked together, creating a smooth, colorful marinade
  • Pat the chicken dry and place it in a large ziplock bag or bowl. Pour half of the marinade over the chicken, making sure it’s well-coated. Cover and refrigerate for at least 20 minutes, or up to 24 hours. Keep the remaining marinade in the fridge for later.
    A top-down view of a large ziplock bag on the white marble countertop, with chicken pieces being coated in half of the pineapple marinade. The chicken is evenly covered before sealing the bag for refrigeration, while the remaining marinade is set aside in a small bowl.
  • When you're ready to cook, heat your grill to medium. Clean and oil the grill grates to prevent sticking.
  • Pour the leftover marinade into a small saucepan and bring it to a simmer over medium heat. Let it cook for 5-10 minutes, or until it thickens slightly.
  • Remove the chicken from the marinade (discard the used marinade). Place the chicken on the grill and cook for about 3 minutes on each side, turning until it reaches an internal temperature of 165ºF. During the last few minutes of cooking, brush the chicken with the simmered marinade and add pineapple rings to the grill for about 4 minutes.
    A top-down view of chicken grilling over medium heat, with grill marks beginning to appear on the juicy pieces. Pineapple rings are added to the grill, charring alongside the chicken. The scene captures the caramelizing pineapple and golden chicken on the grill.
  • Let the chicken rest for about 5 minutes before serving. Serve it over salads, rice, or enjoy it on its own with your favorite sides. Garnish with fresh cilantro and green onions.
    A top-down view of grilled pineapple chicken on a plate, garnished with fresh cilantro and green onions. The chicken is golden and glazed with the simmered marinade, accompanied by charred pineapple rings, ready to be served over rice, salad, or on its own.

Air Fryer Instructions

  • Preheat the air fryer to 350ºF. Cook the chicken in batches if needed, for 15-18 minutes. Baste with the simmered marinade halfway through. The chicken is done when it reaches 165ºF. Warm the pineapple rings in a skillet with a teaspoon of oil or serve them at room temperature.

Oven Instructions

  • Preheat the oven to 375ºF. Place the chicken on a non-stick baking sheet and bake for 16-18 minutes, basting with the simmered marinade halfway through. The chicken should reach 165ºF. Warm the pineapple rings in a skillet with a teaspoon of oil or serve them at room temperature.

Notes

  • Don’t overcook the chicken! A digital thermometer is your best friend here.
  • Grill the chicken if you can; the smoky flavor is unbeatable. But no matter how you cook it, you’ll love it!
  • Taste the marinade before using it on the chicken. Adjust the sweetness or saltiness to your liking with more brown sugar or soy sauce if needed.