Hawaiian BBQ Chicken
Juicy, sweet, and smoky Hawaiian BBQ Chicken made with a pineapple-soy marinade. Perfect for summer grill nights, backyard parties, or a flavorful family dinner. Easy to prep, full of tropical flavor, and ideal for gas or charcoal grilling.
Equipment
- 1 Grill (gas or charcoal) Preheated to medium-high heat
- 1 Ziplock bag or bowl For marinating chicken
- 1 Tongs For flipping chicken
- 1 Meat thermometer To ensure 165°F internal temp
Ingredients
- 1 cup pineapple juice 100% pure, unsweetened
- 1/2 cup soy sauce low sodium preferred
- 1/3 cup brown sugar packed
- 2 tbsp lime juice or lemon juice
- 2 cloves garlic minced
- 1 tsp ginger freshly grated
- 1 tbsp sesame oil optional
- 1/4 tsp red pepper flakes optional, for heat
Instructions
- Mix the Marinade
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, lime juice, garlic, ginger, sesame oil, and red pepper flakes.
- Marinate the Chicken
- Place chicken in a ziplock bag or bowl. Pour marinade over it, seal, and refrigerate for at least 2 hours (overnight for best results).
- Preheat the Grill
- Oil the grill grates and preheat to medium-high (around 400°F).
- Grill the Chicken
- Remove chicken from marinade and let excess drip off. Grill for 5–7 minutes per side until the internal temp reaches 165°F. Flip only once.
- Rest and Slice
- Let grilled chicken rest for 5 minutes. Slice and serve with your favorite sides.
Notes
- Make it spicy by adding extra red chili flakes.
- Use tofu or jackfruit for a vegan version.
- Leftovers store well in the fridge for 3–4 days.
- Double the marinade and reserve half as a glaze (boil it before serving).