Best Hawaiian BBQ Chicken

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Best Hawaiian BBQ Chicken

There are just some meals that instantly bring the whole family running to the dinner table—and this Hawaiian BBQ Chicken is one of them. I remember the first time I made it was on a whim during a week where we desperately needed something easy but still exciting. I had a few boneless chicken thighs in the fridge and a bottle of pineapple juice sitting in the pantry, and with some tinkering, this dish was born. What I didn’t expect was just how much everyone would fall in love with it. My husband practically licked his plate clean, and the kids begged for seconds—which, let’s be honest, is not an everyday occurrence in our house.

What makes this Hawaiian BBQ Chicken so special is the way the flavors come together: sweet, savory, smoky, with just a hint of tang from the pineapple. The glaze gets wonderfully sticky and caramelized in the pan, clinging to each piece of chicken like it was meant to be there. I love serving it over a bed of fluffy rice, topped with sliced avocado and a few lime wedges on the side. It feels like a little tropical vacation on a plate—no passport required.

I’ve since added this to our regular dinner rotation, especially in summer when I can toss it on the grill. It’s simple enough for weeknights but flavorful enough to serve at backyard parties. And the best part? It takes minimal effort but tastes like you worked on it all day.

Questions I Often Get Asked About This Recipe

Can I use chicken breasts instead of thighs?
Yes, but keep in mind that thighs stay juicier and more tender. If you use breasts, just be careful not to overcook them.

Is it okay to use canned pineapple juice?
Absolutely! Just make sure it’s 100% juice with no added sugar, or the sauce might get too sweet.

Can I bake this instead of grilling?
Yes! Bake at 400°F (200°C) for 25–30 minutes, then broil for 2–3 minutes to caramelize the glaze.

What sides go well with Hawaiian BBQ Chicken?
Steamed jasmine rice, coconut rice, grilled veggies, or a simple pineapple slaw pair beautifully.

Can I make this ahead of time?
Definitely. You can marinate the chicken overnight and even grill or bake it a day ahead. Just reheat gently to maintain moisture.

What You Need to Make Best Hawaiian BBQ Chicken

Ingredients:

2 lbs boneless, skinless chicken thighs

1/2 cup pineapple juice

1/3 cup low-sodium soy sauce

1/4 cup brown sugar

2 tablespoons ketchup

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 garlic cloves, minced

1 teaspoon freshly grated ginger

1 tablespoon cornstarch + 2 tablespoons water (for slurry)

1 tablespoon chopped cilantro (for garnish)

Sliced avocado and lime wedges (optional, for serving)

Special Equipment:

Grill or large non-stick skillet

Medium saucepan for thickening sauce

Tongs for turning chicken

Airtight container or zip-top bag for marinating

How to Make Best Hawaiian BBQ Chicken

Marinate the Chicken: In a large bowl or zip-top bag, mix pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, garlic, and ginger. Add chicken thighs and marinate in the fridge for at least 1 hour, preferably overnight.

Make the Glaze: Pour the leftover marinade into a saucepan and bring to a simmer. In a small bowl, whisk together cornstarch and water. Stir the slurry into the sauce and cook until thickened, about 3–5 minutes. Set aside.

Cook the Chicken: Preheat your grill or skillet over medium-high heat. Remove chicken from marinade and cook for 5–6 minutes per side, or until nicely charred and cooked through.

Glaze & Finish: Brush the thickened glaze over the chicken during the last minute of cooking, flipping once to caramelize both sides.

Serve: Slice the chicken and serve it over rice with avocado slices and lime wedges. Sprinkle with fresh cilantro and an extra drizzle of glaze.

Tips for Making the Best Hawaiian BBQ Chicken

Marinate longer: Overnight marinating intensifies the flavor and keeps the chicken ultra juicy.

Use fresh ginger and garlic: It really lifts the sauce compared to powders.

Don’t skip the glaze: Brushing it on at the end gives the chicken that glossy, sticky finish that makes this dish irresistible.

Grill when possible: The char adds amazing flavor, but a stovetop skillet works great too.

For spicier chicken: Add a teaspoon of sriracha or crushed red pepper flakes to the marinade.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️”This was a huge hit! My picky kids went back for thirds. Definitely keeping this in the weekly dinner rotation.” — Jenna R.

⭐️⭐️⭐️⭐️ “Delicious flavor and super easy! I used chicken breasts and it was still really juicy.” — Marcus D.

⭐️⭐️⭐️⭐️⭐️ “Loved the glaze—so sticky and packed with flavor. Served it with coconut rice and grilled pineapple.” — Tasha B.

⭐️⭐️⭐️⭐️ “I baked it and finished under the broiler. Next time I’ll try grilling for more char, but still yummy!” — Emily V.

⭐️⭐️⭐️⭐️⭐️ “Perfect summer BBQ dish. Everyone asked for the recipe!” — Dana L.

Printable Recipe

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